An interesting twist on the traditional pizza. Instead of using the pizza dough part of this recipe, I used an organic whole grain 13 oz. pizza crust. After I topped the pizza with steak mixture I put it in oven on pizza stone for about 5 min at 500 degrees and then pulled it out and drizzled the cheese sauce. Quite tasty! I also added some mushrooms to the red peppers and onions as I sautéed them.
Philly Cheesesteak Pizza
MrsLAC Posted: 03/23/13
juliebug Posted: 04/13/13
I think this can be a very good pizza. Loved the toppings but had serious problems with the crust. I followed this recipe to the letter. Microwaving the dough was not a problem, but be sure to do so at 50% power. I think this might have been another reviewer's problem. I did heavily pierce the dough as directed, but I think the problem came in when my husband lifted the dough from the counter and must have flipped it over onto the hot pizza stone, which meant the pierced side was down. The result was a huge bubble of dough, cooked to cracker crispiness. Rather than throw it away, we covered the dough with a clean towel, and pressed the dome of crust down flat (being careful not to get burned by the steam). We then topped it as directed and ate it very carefully. Other than being a bit messy, it was quite tasty. The ground red pepper gave it a nice kick. I will try this again, and hope for better results with the crust. It would also be good on a ready-made crust.
ceilidhsmith Posted: 04/06/13
I think this pizza has potential, but as is, I probably would not make it again. I bought some frozen pizza dough from the local Italian market as the base for my pizza. I let it thaw, but did not microwave as directed. I think that in place of the traditional tomato sauce that might go on a pizza, a real upper for this pizza would be a garlic butter base on the dough. I'd bake the dough until about half done then add the garlic butter, bake for a couple minutes more, then I'd then proceed to add the steak and peppers (minus the garlic which would already be on the pizza), but instead of the cheddar cheese sauce suggested here, I'd opt for the classic mozzarella topping...baking again until the cheese bubbles. In my opinion, the cheddar sauce really isn't worth the effort...I found it kind of "blah".
Leslie9684 Posted: 03/18/13
First and only time I've ever had to throw out a Cooking Light recipe while in the middle of making it. Microwaved the dough (a cooking light homemade dough recipe) as directed and it basically partly cooked it. It made it lumpy, gummy, sticky and impossible to roll out and looked super unappetizing. Is this a mistake in the recipe? I've never seen one that tells you to microwave the dough before.