1 1/4 pounds boneless top sirloin steak, cut 3/4 inch thick
2 tablespoons cornmeal
2 (10-ounce) tubes refrigerated pizza dough
3 tablespoons olive oil
1 small eggplant, cut crosswise into 1/2-inch-thick slices
1 large yellow bell pepper, quartered
2 teaspoons lemon pepper
2 medium plum tomatoes, very thinly sliced
1 cup shredded smoked Gouda cheese (about 4 ounces)


1. Preheat outdoor grill with grill rack 5 inches from heat source. Sprinkle cornmeal on 2 large baking sheets. Divide each tube of dough into 2 pieces, making 4 dough balls of equal size. On the baking sheet, press each piece into an approximately 8 x 5-inch free-form rectangle; brush each piece lightly with some of the oil. Cover with plastic wrap and refrigerate.
2. Brush eggplant and bell pepper with oil; sprinkle steak with lemon pepper. Place steak on grill over medium, ash-covered coals; arrange eggplant and bell peppers around steak. Grill uncovered, about 10 to 13 minutes for medium-rare to medium doneness, turning occasionally. Grill vegetables about 10 minutes or until tender; brushing eggplant with any remaining oil during grilling, if needed. Remove steak and vegetables from grill; cool slightly. Allow coals to cool to medium-low.
3. Carefully slide pizza crusts, cornmeal-side down, directly on grid over medium-low coals. (If necessary, crusts can be grilled in 2 batches.) Grill, uncovered, about 3 to 4 minutes or until edges are puffy and bottoms have brown grill marks. (Watch carefully so that crusts do not burn.) Turn crusts over. Grill second side about 1 minute to cook crust partially. Return crusts to baking sheets, cornmeal-coated sides up.
4. Cut eggplant slices into quarters. Cut bell pepper pieces into thin strips. Carve steak against the grain into thin slices. Arrange equal amounts of eggplant, tomatoes, steak and bell pepper on pizza crusts. Sprinkle with cheese.
5. Grill, covered, over medium-low coals about 2 to 3 minutes or until crusts are cooked through and browned on bottom, and cheese is softened. (Cheese does not melt completely.) Watch carefully so that crusts do not burn; rotate pizzas as necessary to brown evenly.

For a leaner alternative, use beef tenderloin instead of sirloin. Mozzarella cheese may be substituted for the smoked gouda.

Grilled Beef and Smoked Gouda Pizza
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