Thread: 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.