Philly Cheesesteak Pizza
with cucumber and tomato salad
The classic meat and cheese sandwich from Philadelphia translates perfectly to this pizza! Purchasing deli-sliced roast beef and provolone cheese means that most of the toppings are ready to go without any prep.
Smarts: This "white pizza" uses garlic oil instead of a more substantial sauce. We don't think you'll miss the sauce, but feel free to add one if you'd prefer!
- Pizza dough - 1 lb
- Flour, all-purpose - 2 Tbsp
- Bell peppers, green - 1, sliced
- Onions, medium red - 1, sliced
- Garlic - 4 cloves, chopped
- Italian seasoning - 1 tsp
- Oil, olive - 3 Tbsp
- Oil, cooking - 1 Tbsp
- Roast beef, deli sliced - 4 oz
- Cheese, provolone - 8 slices (sub any sliced cheese)
- Red pepper flakes (opt) - for serving
- Cucumbers - 10 oz, chopped
- Tomatoes, any type - 10 oz, chopped
- Vinegar, balsamic - 1 tsp
- Oil, olive - 1 tsp
- Italian seasoning - 1/4 tsp
- Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
- Bell Peppers / Onions / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine peppers and onions. Store garlic separately. (Can be done up to 5 days ahead)
- Make garlic oil - Combine garlic, Italian seasoning (portion for pizza), and olive oil (portion for pizza). (Can be done up to 5 days ahead)
- Cucumbers / Tomatoes - Prep as directed. Combine with vinegar, olive oil (portion for salad), and Italian seasoning (portion for salad).
- Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
- Heat a skillet with cooking oil over medium-high heat. Add bell peppers and onions and saute until tender, 4 to 6 minutes. Season with a pinch of salt.
- Brush a sheet pan with some oil.
- Using hands, stretch out pizza dough to cover sheet pan.
- Bake dough on top rack for 3 minutes without toppings. (This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.)
- Remove pizza from oven. Brush the surface of the dough with garlic oil. Spread roast beef out in a thin layer over pizza dough (you can tear it into smaller pieces if needed). Add peppers and onions. Top with cheese slices and red pepper flakes.
- Bake pizza until crust is golden brown and cheese is melted and bubbly, 8 to 12 minutes.
- While pizza bakes, give cucumbers and tomatoes a stir. Season with some salt and pepper.
- Slice pizza and serve with cucumber and tomato salad. Enjoy!
Tasty, but a little too greasy.0 Helpful
Fast, Yummy, Great.0 Helpful
This is the perfect weeknight meal. Everyone loved it!0 Helpful
We turned this into a frittata instead of a scramble and added provolone (we only pick paleo to get rid of breads so we add cheese back in). It was good.0 Helpful
This is by far the best cook smarts pizza we've had.0 Helpful
We loaded this up with sauteed peppers & onions (mixed with a tiny bit of ketchup), muenster, mozzarella, and extra roast beef (10oz). It was terrific!! I patted the roast beef dry, but it did give off a lot of liquid while cooking (and leaked onto the bottom of the oven). I might cook it in a pan really quickly to dry out a bit before putting it on the pizza next time.0 Helpful