Steak and Pear Pizza with Blue Cheese and Arugula

I’ve been dreaming about this one all week. Joseph’s lavash crust, 1/2 oz. blue cheese, red onion, thinly sliced red pear, charcoal grilled beef filet, arugula, and a scant Tbsp of balsamic reduction.

We love Joseph’s Lavash Bread, Flax, Oat Bran & Whole Wheat Flour. It’s far healthier than other pre-made crusts, and allows us to have the whole pizza as a serving (instead of only a quarter,) without sacrificing any taste! In fact, we think it’s BETTER than the old version!

Steak and Pear Pizza with Blue Cheese and Arugula

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2 servings
Calories: 333kcal
The most savory pizza on the planet, and one we come back to over and over!
Print Recipe


  • 2 pieces Joseph's Lavash Bread, Flax, Oat Bran & Whole Wheat Flour
  • 1 tsp olive oil
  • 4 oz beef tenderloin filet
  • 1 medium red Anjou pear
  • 2 oz blue cheese
  • ¼ red onion, sliced
  • 1 Tbsp balsamic reduction
  • 2 cups baby Arugula lettuce


  • We usually aren't brand specific, but we use "Joseph's Lavash Bread, Flax, Oat Bran & Whole Wheat Flour" for this recipe. Drizzle 1 Tbsp olive oil over lavash, and put in 450º oven for about 2 minutes, to create a cracker-like crust. Remove from oven and let cool. Lavash will crisp up as it cools.
  • Turn heat to medium-high under a skillet. Place beef in a dry, hot skillet. Resist the urge to turn the beef over for at least 2-3 minutes. Turn once, continue to cook until internal temperature reaches 135º for medium rare, 145º for medium, or 155º for medium-well.
  • Let tenderloin rest for 10 minutes. While resting, slice pear thin, and crumble blue cheese.
  • Cut steak into small pieces and place on the lavash. Add onion, blue cheese and drizzle on balsamic reduction. Top with arugula.


Calories: 333kcal | Carbohydrates: 28g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 657mg | Potassium: 496mg | Fiber: 6g | Sugar: 12g | Vitamin A: 691IU | Vitamin C: 8mg | Calcium: 202mg | Iron: 1mg

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