Philly Cheesesteak Pizza
Mayonnaise takes the place of pizza sauce or you may omit completely if you like and just pile the toppings on the dry pizza crust, leftover cooked roast beef or steak will work well for this I find that grilled steak has the best flavor and use as much as you like, all amounts may be adjust to suit taste
Test Kitchen Notes; prepared Ranch dressing may be used in place of the mayonnaise and fresh sauteed mushrooms may be replaced for the canned but will need to be cooked firstly to release the moisture
Servings 4
INGREDIENTS:
1 prebaked Italian Boboli pizza crust
1/2 cup mayonnaise, or to taste (such as Hellman’s mayonnaise, do not use salad dressing)
3 tablespoons oil (can use more)
1 large onion (thinly sliced and separated into rings)
1 small red bell pepper (seeded and cut into 1/8 inch strips)
3 garlic cloves, minced (garlic lovers can use more)
1 cup sliced canned mushroom, well drained
1 teaspoon dried oregano (rubbed between fingers to release the flavors, do the same with the basil)
1 teaspoon dried basil
1 cup canned drained sliced mushrooms
thinly sliced cooked roast beef or cooked steak (use as much as you like)
fresh ground black pepper, to taste
salt, optional
1 1/2 cups shredded mozzarella cheese, or to taste
1/2 cup grated Parmesan cheese
INSTRUCTIONS:—————————————–
Preheat oven to 350 degrees F.
Prepare a 14-inch pizza pan.
Place crust on a pizza pan; set aside.
Spread the mayonnaise over the crust.
In a skillet, saute the onion, red pepper, garlic, oregano and basil in oil for 3-5 minutes, or until crisp-tender (do not cook veggies until soft).
Add beef and canned mushrooms or fresh sauteed mushrooms; cook and stir for 3-5 minutes or until heated through.
Season with fresh ground black pepper and salt if desired.
Spread meat mixture over crust to within 1/2-inch of edge.
In a bowl combine the mozzarella and Parmesan cheese then sprinkle over pizza.
Bake for 15 minutes or until the crust is golden and cheese is melted.
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Are there a total of two cups of mushrooms?