Philly Cheese Steak Pizza
This Philly Cheese Steak Pizza features a simple and easy no-knead crust that you will fall in love with. Baked in a cast iron skillet in a super hot oven, the crust is soft yet perfectly crisp on the bottom with tender, thinly sliced steak and gooey, melty cheese.
Servings: 4
Ingredients
Pizza Dough
- 400 g bread flour (about 2 1/2 cups)
- 10 g kosher salt (about 2 teaspoons)
- 4 g instant yeast (about 1 teaspoon)
- 275 g water (about 1 cup plus 3 tablespoons)
- 8 g extra-virgin olive oil (about 2 teaspoons), plus more to coat pans
Garlic Oil
- 2 tbsp olive oil
- 2 cloves garlic (lightly crushed)
- 1/8 tsp crushed red pepper flakes
Pizza
- 1 small onion
- 1 green pepper
- 1 lb steak (strip steak recommended)
- 1/2 tsp montreal steak seasoning
- 1 1/2 cup cheese (shredded) - I used a blend of 1 c montery jack and 1/2 c mozzerella
- 1/4 cup fresh shredded parmesean cheese
Instructions
8 – 24 Hours Before You Are Ready to Eat:
- Make the crust following the instructions 1 - 5 from https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html. The dough should be somewhat wet at the end of step one, before covering to rest.
- Two hours before you are ready to eat, make sure to transfer your dough to the pan as instructed.
To Cook the Pizza:
- Adjust oven rack to middle of oven and preheat to 550° (or as hot as your oven goes).
- Thinly slice green peppers and onions. Set aside separately.
- Thinly slice steak against the grain, trimming any large pieces of fat. For help slicing the steak, place it in the freezer for about 15 minutes prior to slicing and use a sharp knife.
- Sprinkle Montreal seasoning over steak, coating evenly.
- Add onions to a lightly buttered or oiled skillet or griddle pan over medium high heat. Stir and cook until lightly softened and translucent (about 3 - 5 minutes).
- Add steak to pan with onions, using care to spread the steak in an even layer. Cook about 5 - 10 minutes, letting steak cook and begin brown slightly for several minutes before flipping or stirring. Steak does not need to be cooked all of the way though, it will cook more in the oven.
- While steak cooks, prep the oil. Lightly crush each clove of garlic and combine olive oil, garlic, and crushed red pepper flakes in a small bowl. Microwave 45 seconds to allow garlic to infuse the oil.
- Remove steak and onios from pan and set aside. Add peppers to same griddle or skillet used for steak and cook for a few minutes just until peppers begin to soften.
- Gently stretch and spread pizza dough to the edges of a 10 inch cast iron skillet (if it has not fully spread out).
- Remove garlic from oil, and spoon or brush oil over dough evenly to edges.
- Top dough with shredded Monterey jack and mozzarella cheese, cooked steak and onions, and green peppers, making sure to spread toppings all of the way to the edges of the pan. Top with shredded parmesan cheese.
- Bake in preheated oven for 15 minutes until cheese is melted and bubbly and just staring to brown around the edges.
- Let cool a few minutes before removing pizza from pan and slicing.
Notes
If the crust is not quite crispy enough on the bottom, you can place the cast iron skillet over a burner on medium heat for 2-3 minutes, moving the pan around to keep the crust from burning.
https://namastehomecooking.com/