Philly Cheesesteak Pizza
- Carbon Pizza Oven I used the Carbon pizza oven for this bake, but another pizza oven or even your kitchen oven will work.
- 1 batch NY-style pizza dough, prepared. Makes either two 16" pizzas or three 12-13" pizzas.
For the White Pizza Sauce:
- 2 Garlic cloves
- 2 tbsp Olive Oil
- 2 tbsp Flour
- 1 1/4 cup Milk
- 1/4 tsp Dried Oregano
- 1/4 tsp Black Pepper
- 1/4 tsp Kosher Salt
- 2 tbsp Parmesan, grated
For topping the pizza:
- 1 Ribeye, thin sliced
- 1 Bell Pepper, sliced
- 1 cup Shredded Provolone Cheese, or sub with monterey jack
- 1 cup Shredded Mozzarella Cheese
- Parsley, to taste
- Begin by preparing your dough the day before.
- To make the white sauce, add the oil to a large saucepan over medium heat.
- Add the garlic and oregano; cook 2 minutes, until fragrant. Mix in flour and continue cooking 1 minute.
- Turn the heat to low and add the milk. Bring to a simmer and cook for 3 minutes or until it thickens; adding more milk to thin if needed. Mix in salt, pepper, and parmesan. Remove the sauce from the heat and set it aside.
Steak and Peppers
- in a medium sized pan, cook your steak and peppers over high heat until well seared. Set aside.
- To assemble the pizza, preheat the pizza oven to 700 degrees F; alternatively, preheat your kitchen oven to the max 550F. Stretch the dough out thin. Top with some white sauce, then provolone and mozzarella cheeses. Finally, add the steak and peppers.
- Bake for 4-5 minutes if using a pizza oven, or 6-7 minutes if using a kitchen oven, until spotted, browned, and gorgeous.
- Remove from the oven and top with parsley. Serve hot.