It's a wicked good thing

So I made one of Martha Stewart's grocery bag recipes from this month's issue of Everyday Food and thought I would share my adapted version with you guys since it worked out so well and I think I even made it easier. It started by having a Sunday dinner with a roast just a little larger than you need so you'll have leftovers on Monday.

Here's the modified version:

Steak Pizza with Peppers and Onions
serves 4 • active time: 30 min • total time: 35 min

all-purpose flour, for work surface
1 pound pizza dough fresh and ready made (from the bakery section at Sobey's Howley Estate's)
5 teaspoons extra-virgin olive oil
Leftover roast sliced thin
coarse salt and ground pepper
1 medium red onion, thinly sliced
2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise
4 ounces Monterey Jack cheese, shredded (1 cup) ( I used white cheddar)
1/4 cup coarsely chopped fresh parsley leaves ( optional)

1 Preheat oven to 475f, with racks in upper and lower thirds. On a lightly floured surface, roll out dough and place on a baking sheet or pizza pan. Bake until crust is puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife if necessary.

2 In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.

4 Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

per serv: 575 cal; 29 g fat (10 g sat fat); 29 g protein; 55 g carb; 3 g fiber (approx)


The original recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app. For more great recipes or to subscribe to EVERYDAY FOOD magazine, please visit everydayfood.com.


Sent from my iPad