Philly Cheesesteak Pizza
with cucumber and tomato salad

Name: Philly Cheesesteak Pizza
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Pizza dough, gluten-free; 2 Tbsp Flour, any gluten-free; 1 Bell peppers, green, sliced; 1 Onions, medium red, sliced; 4 cloves Garlic, chopped; 1 tsp Italian seasoning; 3 Tbsp Oil, olive; 1 Tbsp Oil, cooking; 4 oz Roast beef, deli sliced; 8 slices Cheese, provolone (sub any sliced cheese); for serving Red pepper flakes (opt); 10 oz Cucumbers, chopped; 10 oz Tomatoes, any type, chopped; 1 tsp Vinegar, balsamic; 1 tsp Oil, olive; 1/4 tsp Italian seasoning

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

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!

Proteins

Cheese, Deli meat

Cuisines

American

Ingredients

Metric

Servings:

Philly Cheesesteak Pizza:

Pizza dough, gluten-free - 1 lb
Flour, any gluten-free - 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

Cucumber and Tomato Salad:

Cucumbers - 10 oz , chopped
Tomatoes, any type - 10 oz , chopped
Vinegar, balsamic - 1 tsp
Oil, olive - 1 tsp
Italian seasoning - 1/4 tsp

Prep

Pizza dough - Cover in gluten-free flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives it 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).

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Make

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!

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