Mongolian Beef Pizza
This delicious Mongolian beef pizza is made with a prepared naan flatbread crust and is a great way to use a small bit of leftover beef and broccoli. Slice it into wedges for a quick appetizer or a light dinner for two.
Ingredients
For the Mongolian Beef Topping:
- 1 cup cooked flank steak we used leftover Mongolian beef, if using plain steak add the teriyaki sauce and crushed red pepper flakes
- 1/3 cup thick teriyaki sauce
- 1/2 teaspoon crushed red pepper flakes
For the Pizza:
- 1 (7 oz) prepared naan bread we used a rectangular pizza flatbread by Stonefire, you could use the traditional oval shaped naan breads, too
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1 cup shredded monterey jack cheese
- 3 green onions chopped
- Black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Place the naan bread on a large baking sheet. Use a pastry brush to spread the olive oil over the entire surface of the naan bread. Sprinkle the garlic salt evenly over the top.
- Spread the shredded Monterey jack cheese evenly over the top of the crust, leaving just 1 inch or so for the edges.
- If you're using leftover Mongolian beef, simply scatter the chunks of steak evenly over the top. If you are using leftover plain flank steak, toss it together with the teriyaki sauce and crushed red pepper flakes in a small mixing bowl. Then scatter it over the top of the pizza.
- Bake the pizza for 10 - 12 minutes or until the crust has warmed through and the cheese has melted.
- Scatter the chopped green onions over the top, sprinkle with black pepper as desired, and serve warm.