Last week I confessed that I was in a bit of a cooking rut.
Even though I wasn’t cooking (for almost two months) I was dreaming up new recipes, jotting down ideas and wishing I had an ounce of motivation.
One of the things I wanted to try and make (when I got my cooking mojo back) was Philly Cheesesteak. No, not a regular Philly Cheesesteak sandwich (been there done that), but a pizza version of this famous sandwich!
So the second I got into the cooking spirit, homemade pizza and this particular vision of homemade pizza was what I
wanted needed to make!
Earthy mushrooms, sweet caramelized onions and bell peppers, meaty roast beef and a tangy mixture of Swiss and Provolone cheese, all a top a chewy pizza crust.
All the classic flavors of a Philly Cheesesteak sandwich but on a pizza! What’s not to love!
Let me shout it from the roof tops, this pizza rocks!
PS: Confession No. 2: I can never spell Worcestershire sauce right. Like EVER. It is so bad that what I think is the right way to spell it, spell check can’t figure it out! Please tell me I’m not alone!
1 tablespoon butter
1 tablespoon canola oil
1 large yellow onion, thinly sliced
Dash of salt
1 large green bell pepper, sliced
1 cup minced white mushrooms
2 cloves garlic, minced
1 ½ tablespoons Worcestershire sauce
½ tablespoon steak seasoning
1/3 pound sliced roast beef, cut into thin strips
1 cup shredded provolone cheese
1 cup shredded Swiss cheese
1 batch pizza dough
Preheat oven to 425 degrees.
Heat butter and oil in a large sauté pan over medium high heat. Add onions and a dash of salt. Cook onions, stirring occasionally for 10-12 minutes or until caramelized. Add in bell pepper and mushrooms and cook for 3-4 additional minutes. Stir in garlic, Worcestershire sauce, steak seasoning and roast beef; cook for 2-3 minutes.
Meanwhile, roll out pizza dough into desired shape and thickness. Place prepared pizza dough on pizza stone, greased pan or parchment lined baking sheet; pierce pizza dough several times with fork. Bake pizza dough, without toppings, for 10 minutes or until a light golden brown color.
Top baked crust with ½ cup of each Swiss and provolone cheese. Add cooked beef and veggie mixture, and top with remaining cheese. Bake for an additional 10-12 minutes or until crispy and cheese is melted and bubbly.
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