This bright and flavorful flatbread gets a double dose of citrus in the dressing and in the toppings.

Citrus-Strip Steak Flatbread

Preheat oven to 350 degrees. Line a baking sheet with foil. Lightly spray both sides of flatbreads with nonstick spray. Place flatbreads on prepared baking sheet. Bake for 5 minutes or until slightly crisp; set aside.

Preheat a medium-size nonstick skillet over medium-high heat. Pat steak dry with paper towels; sprinkle with salt and pepper. Add steak to skillet and cook 8 minutes or until 145 degrees for medium doneness, turning once halfway through. Transfer steak to a cutting board. Loosely cover with foil and let rest for 5 minutes. Cut steak across the grain into thin strips.

Top each flatbread with mozzarella cheese. Bake for 4 to 6 minutes or until cheese is melted. Remove from oven.

Make Orange Citrus Dressing: Whisk together orange zest, orange juice, olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl; set aside.

Top flatbreads with steak strips, arugula, clementine sections, red onion, blue cheese, and radishes. Drizzle with dressing and serve immediately.