Philly Cheesesteak Pizza
This week is a crazy busy week for me as I prepare to take a road trip to Palisade to drop off and pick up artwork so I decided today’s post would be a recipe, a pizza recipe to be specific! I came across this one just after Christmas. We had Ribeye steak for Christmas dinner, and I had leftovers and thought a steak pizza was in order. After doing some research on the computer, I came across this recipe from a site called Little Spice Jar https://littlespicejar.com/philly-cheese-steak-pizza/. For the dough I used the bread dough recipe from The New Artisan Bread in Five Minutes a Day book that I wrote about in my September 6th blog post.
Pizza Ingredients:
Sauce:
1 tablespoon butter
1 tablespoon flour
½ cup cold milk
1-3 cloves garlic, pressed
1/8 teaspoon salt
a pinch of black pepper AND nutmeg
¼ cup parmesan cheese
Toppings:
6 ounces of cooked ribeye, skirt, or flank steak, or roast beef (see notes for cooking instructions)
½ green bell pepper, sliced
3-5 mushrooms sliced
½ sweet onion, thinly sliced
3 teaspoons olive oil (optional)
1 ¼ cup shredded cheese (such as mozzarella or provolone)
Baking Instructions
Position a rack in the center of the oven and preheat the oven and the pizza stone to 550 degrees. Roll the dough out into a 12-inch circle. Once the stone is hot, place the dough on the stone. Create a lip or rim by thickening the dough around the outer edges; this keeps the sauce in instead of running over the sides. Prick the dough it numerous times with a fork and bake it for two minutes. I’ve taken to doing this step with all my pizzas because it makes for a crispier crust!
While that’s baking, melt the butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add the pressed garlic and allow the sauce to come to a gentle simmer. Season with salt, pepper, and nutmeg. Remove the sauce from the stove, whisk in the parmesan cheese. Allow the sauce to cool for 5-10 minutes.
Next cut up the veggies which can be used raw on the pizza if you prefer, or you can heat a skillet with a teaspoon of oil and cook each onion, peppers, and mushrooms for just a couple minutes separately. You'll use a total of three teaspoons of oil to do this. I sometimes let the onions go low and slow for a little longer to get them to sweeten up a bit more, however this is totally optional.
Once the veggies are ready, top the dough with sauce, cooked steak, veggies, and shredded cheese. Bake for eight minutes or until the crust is lightly browned and the cheese is bubbling and golden and enjoy.
Bon Appetit!
Side Note:
If you don't have leftover cooked steak, here's how to make it: Freeze the steak for 20-30 minutes so it's easier to slice. Slice into very thin slices. Heat a skillet with 2 teaspoons of oil and season the steak with a pinch of salt and pepper. Cook the meat for a total of 1-2 minutes flipping it halfway in between so that it cooks evenly. Remove to a plate and let cool.
