package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or European salad blend
1/2
cup chopped jarred roasted red peppers
1/2
cup crumbled herb-seasoned feta cheese
Heat oven to 325°F. Stack beef steaks, cut lengthwise in half, then crosswise into 1-inch wide strips. Heat 1 Tbsp. vinaigrette in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Repeat with 1 Tbsp. vinaigrette and remaining beef. Season with salt and pepper.
Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or until warm. Meanwhile combine beef, salad greens, peppers, cheese and remaining vinaigrette; toss to combine. Divide salad evenly among pizza crusts.
