Philly Cheese Steak Pizza

Last night we gave this pizza a try. We wanted something different without processed meats, so we came up with this idea. You see it advertised in commercials and it always looks hot, fresh and tasty. It was! However, I made a few changes to save time. I brought a ready made Thin and Crispy Crust from Sobey's. There's 2 in a pack and includes the sauce. This recipe will easily make 2 pizza's.

I also bought a sirloin steak (about 1 pound). I ran it through the food processor with the slicer attachment. Then I marinaded it in 3 tablespoons of Worchestershire Sauce and 2 cloves of minced garlic just as long as it took to cut up the vegtables. Of course you can save time by doing your vegtables in the food processor as well. If you don't own one just slice everything thinly.

Quickly saute your steak in a hot pan coated with a little oil just until brown 2 to 3 minutes. Drain off any juices. I also used a large bag of Kraft Pizza Cheese. It has mozzarella, provolone and cheddar.

This is the full unchanged recipe.

Philly Cheese Steak Pizza

Ingredients

1 tbsp (15 mL) extra-virgin olive oil
1 sweet green pepper, sliced
2 cloves garlic, minced (omit here if you put in marinade)
Half sweet onion, sliced
2 cups (500 mL) sliced mushrooms
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pizza dough
1/2 cup (125 mL) pizza sauce
8 slices provolone cheese
1 cup (250 mL) thinly sliced cooked roast beef

Preparation

In large skillet, heat oil over medium-high heat; saute green pepper, garlic, onion, mushrooms, oregano, salt and pepper until onion is golden and no liquid remains, about 5 minutes. Set aside.

On lightly floured surface, roll out pizza dough to fit 12-inch (30 cm) pizza pan. Spread with pizza sauce. Arrange half of the cheese over sauce; spoon vegetable mixture over top. Top with roast beef and remaining cheese.

Bake in bottom third of 500°F (260°C) oven until crust is golden and cheese is bubbly, about 10 minutes. If you use the Sobey's crust, follow their baking instructions on the back of the bag.