In this pizza inspired by the classic Greek meal, creamy yogurt with dill and garlic stands in for tomato sauce, while a lightly browned phyllo topping adds both crispiness and flavor. Use the pizza crust of your choice—we like Banza’s chickpea crust, which comes in packs of two smaller crusts. If your crust is less than 12 inches, divide the toppings evenly between two crusts and follow the directions as listed. The phyllo dough, though optional here, adds a nice texture and crunch, so don’t skip it. We like a whole wheat or spelt version if you can find it, but regular also works well.

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In this recipe, a beer marinade makes for a tender and juicy flank steak infused with tons of flavor. Be sure to use an amber ale, not a dark beer, for the best flavor. The marinade also includes Dijon mustard, minced onion, garlic, and soy sauce along with the beer. You can set up the marinade before you head to bed, and all you will have left to do the next day is throw it on the grill. 

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