Beef and Parmesan Pizza with Herb Oil Beef and Parmesan Pizza with Herb Oil

Beef and Parmesan Pizza with Herb Oil

Ideal light lunch or snack. Beef rump sirloin or rump strips on a ciabatta base with sundried tomato dressing.

prep time
15 mins

cook time
12 minutes

4 people


  • 225g/8oz lean sirloin or rump steak
  • 1 x part-baked Ciabatta bread, cut in half lengthways
  • 25g/1oz prepared garlic butter
  • 60ml/4tbsp prepared basil oil
  • Salt and freshly milled black pepper
  • 1 small bag rocket leaves
  • 50g/2oz fresh Parmesan shavings
  • 50g/2oz pitted black olives, roughly chopped
  • 1 x 150g bag green salad leaves
  • ½ large cucumber, cubed
  • 90ml/6tbsp extra virgin olive oil
  • 30ml/2tbsp white wine or sherry vinegar
  • 2 sun-dried tomatoes in oil, drained and finely chopped
  • or 15ml/1tbsp sun-dried tomato paste


  1. Preheat the oven to Gas mark 7, 220°C/425°F.
  2. Place the Ciabatta bread on a large non-stick tray, lightly prick with a fork, brush with the garlic butter and bake according to the packet instructions until golden brown.
  3. To prepare the salad and dressing, place all the salad ingredients in a large bowl. Put the dressing ingredients into a screw-topped jar and shake until combined. Season and pour over the salad.
  4. Place the beef in a bowl and coat with 45ml/3tbsp of the basil oil and seasoning. Cook on a hot non-stick griddle pan on the hob or on a prepared barbecue according to your preference. Transfer to a plate and leave to rest for 2 minutes. Thinly slice.
  5. Arrange the rocket, beef, Parmesan and olives over the Ciabatta and drizzle with the remaining basil oil.
  6. Serve with the salad.


If you prefer to make your own basil oil whizz together 60ml/4tbsp olive oil with 6 fresh basil leaves in a blender or food processor until smooth and use as required.