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With fewer than 2 grams of saturated fat in 3 ounces, sirloin is one of the leanest red meats. But what it lacks in fat, sirloin makes up for with plenty of iron, a mineral moms-to-be need to help stave off pregnancy-induced anemia and deliver oxygen for your baby’s development. Spinach also provides iron, which helps develop red blood cells.
Related: Your Guide to Healthier Pizza (3 More Recipes)
10 sun-dried tomatoes (not oil-packed)
½ cup sliced roasted red bell peppers
3 tablespoons extra virgin olive oil, plus 2 teaspoons for frying steak
1 tablespoon chopped fresh oregano
¼ teaspoon red pepper chili flakes
¼ teaspoon black pepper
1 6-ounce sirloin steak, thinly sliced
½ pound pizza dough, pricked and oiled
1 cup baby spinach
1 cup (about 4 ounces) shredded mozzarella cheese
⅓ cup chopped black or Kalamata olives
⅓ cup sliced artichoke hearts
1 small yellow bell pepper, thinly sliced
¼ cup basil, torn (for garnish)
1. To make sauce, place sun-dried tomatoes in a bowl and cover with hot water until softened, about 15 minutes. Place soaked tomatoes, 3 tablespoons of the soaking liquid, roasted red bell peppers, olive oil, oregano, chili flakes and black pepper in a blender and mix until smooth. Set aside.
2. Fry steak slices with 2 teaspoons olive oil, 6 minutes on each side.
3. To prepare dough, preheat oven to 450º F. Coat a rimless baking sheet with 1 teaspoon oil or top with a sheet of parchment paper. Roll dough into 12-by-9-inch rectangle or 12-inch round no more than ¼ inch thick. Transfer to prepared sheet, prick crust all over with fork and brush dough with another 2 teaspoons of oil, concentrating on the edges.
4. Spread tomato sauce over pizza dough and top with steak and remaining ingredients, in order. Bake for 15 minutes. Garnish with basil.
Per serving: (2 slices) 555 calories, 25 g fat (6 g saturated fat), 27 g protein, 56 g carbohydrates, 8 g fiber, 785 mg sodium, 260 mg calcium, 6 mg iron, 185 mcg folate