Steak, Pear, and Arugula Pizza

Source: Southern Living

Vegetable cooking spray
1/2 pound flank steak
Salt and pepper
1 tablespoon olive oil
1 1/2 teaspoons white balsamic vinegar
1 (12-inch) pre-baked pizza crust
1 red Bartlett pear, peeled and sliced
1 1/2 cups fresh arugula, divided
1/4 cup crumbled Gorgonzola cheese
Freshly cracked pepper

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat). Season flank steak with salt and pepper. Grill steak, covered with grill lid, at 350° (medium heat) 8 to 10 minutes on each side or to desired degree of doneness. Cover and let stand 10 minutes. Meanwhile, whisk together oil and vinegar in a small bowl. Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup). Place pizza crust directly on hot cooking grate. Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips. Grill, covered with grill lid, 4 minutes. Rotate pizza one-quarter turn; grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.

1/2 (16-oz.) package Mama Mary's Thin & Crispy Pizza Crusts

Assemble pizza as directed, and bake according to package directions for pizza crust.