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Reply With QuoteThis pizza (minus the mushrooms) looks and sounds amazing. Did you use any sauce? Definitely reminds me of a Philly cheesesteak pizza but better toppings.
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1st Try Philly Cheesesteak Pizza
I'm making two pizza crusts at a time and now keeping crusts ready to go in the fridge. Making the crusts has become second nature now so these last two I added basil, oregano, and rosemary to the crust to infuse the crust with some added taste. I think it went well as my wife got the butter dish out to eat the edges of the crust with. Recently I flame broiled a nice beef roast then cook it till tender on the stove. I used this steak tasting beef roast for the protein.
Stretching the crust right out of the fridge went just fine. After stretching I set the pan on top of the stove while the oven heated to 450 degrees so the crust had 20 minutes to proof a bit more.
I cut up the onions & peppers and sauteed both in salted butter till the edges started to brown just a bit.
After shredding the beef by hand I tossed it in with the onions & peppers and cooked it a bit till brown edges started.
Topping the crust with the mixture went a little slow as I used a fork to gently place the toppings so not to collapse any of the bubbles that have formed in the crust. Following that with some canned mushrooms. Once done I used just Mozzarella cheese to heavily cover everything.
After baking for 20 minutes I removed the pizza from the oven and cut it right away. The crunch of the knife going thru the freshly baked pizza crust was all I needed to hear to know I nailed another crust.
Thinking I could stop at 1/2 a pizza gone was a pipe dream, we had 2 slices leftover I just couldn't leave it alone. This was a really great pizza and I will have to make another soon.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
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This pizza (minus the mushrooms) looks and sounds amazing. Did you use any sauce? Definitely reminds me of a Philly cheesesteak pizza but better toppings.
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Slabmaster II
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I made it just like DH Holmes on Canal St in New Orleans used to make their Philly Cheesesteak sandwiches back in the 70's & 80's. No sauce, no mayo, they would cook the steak, onions & bell peppers on a giant griddle, toast the bread on the same griddle then stuff the sandwich. The mushrooms are from later sandwiches while on the road.Originally Posted by SuperDave336
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
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Gotta have mushrooms!
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Especially on Pizza! I would have thought fresh mushrooms would be the best but the canned mushrooms add less water to the top of the Pie while adding more flavor.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"
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That looks awesome!!!
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To each their own I guess. Me I'd rather have extra cheese!!!
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Gotta have extra mushrooms plus a side of deep fried mushrooms!
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