1 beef Top Sirloin Steak boneless, cut 1-inch thick
2 TB basil pesto
2 TB fresh lemon juice
1 refrigerated whole grain, whole wheat or regular pizza dough
nonstick cooking spray
1 c yellow and/or red cherry or grape tomatoes, halved or quartered if large
1/2 c reduced-fat shredded Italian blend cheese
1 c arugula or baby spinach leaves
1/8 to 1/4 tsp crushed red pepper flakes
Combine pesto and lemon juice in small bowl. Evenly brush beef steak with 1 tablespoon pesto mixture.
Place steaks on grill over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare, turning occasionally.
Meanwhile, preheat oven to 425 degrees. Spray 10x15 inch rimmed baking sheet with cooking spray. Place dough on baking sheet and pat dough to edges on baking sheet. Spread dough with remaining 3 tablespoons pesto mixture. Top with tomatoes and cheese. Bake 15 to 18 minutes or until crust is golden brown.
Carve steak into slices; season with salt, if desired. Top pizza evenly with arugula and steak slices; sprinkle with red pepper flakes, as desired.