Philly Cheesesteak Pizza

Name: Philly Cheesesteak Pizza
Cook time: 30 h
Yield: Makes 2 12-inch pizza
Ingredients: 250-350g ribeye (top round is acceptable and you can use strip steak in a pinch), partially frozen for 30 to 40 minutes; 1 teaspoon vegetable oil; Salt and pepper, to taste; ¼ large white onion, finely sliced; 2 250g classic pizza dough balls; Bench flour or semolina for dusting your peel; 5 tablespoons Ooni classic pizza sauce; 100g provolone, shredded; 100g low moisture mozzarella, torn into chunks; 1 green bell pepper, thinly sliced; Fresh ground black pepper, to taste; 1 tablespoon (20ml) olive oil

Swap out a sub for a slice with this take on the classic Philly Cheesesteak. Topped with thinly sliced steak, provolone, and sweet onion.

Cook Time: 30 minutes active 1 hour 10 minutes total (excluding dough)

Servings: Makes 2 12-inch pizza

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Method

1

Prepare your pizza dough ahead of time.
2

After partially freezing (or thawing) the steak, slice it as thinly as you can (this will make cutting easier).
3

Fire up your Ooni Pizza Oven. Aim for 500˚C (932˚F) on the pizza stone inside (you can check the temperature quickly using an Ooni Infrared Thermometer).
4

Use a paper towel to lightly grease the Grizzler plate with vegetable oil then place it in the oven to preheat.
5

After about 10 minutes, use a hand towel or heavy-duty gloves to remove it and add the onions. Cook for 2 to 3 minutes to soften, giving them a shake halfway through.
6

Remove, season, and reserve the onions. Return the Grizzler to the oven for 5 minutes.
7

Season the steak with salt and pepper. When the Grizzler is back up to temp, remove and, being mindful of splatter, carefully add the steak. Cook for two minutes, flip, cook another minute then remove and reserve (you can pour any juices from the Grizzler over the onions if you like).
8

Lightly dust your peel with flour or fine semolina. Stretch out your dough and lay it on your peel.
9

Leaving an edge for the crust and starting from the outside of the base in, spread an even layer of sauce on the dough. Add the onions, provolone, and mozzarella. Top with the beef and green peppers. Top with a generous sprinkle of freshly ground pepper
10

Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to rotate the pizza regularly to ensure an even cook. Remove once the cheese has melted and the crust is browned to your liking.
11

Once cooked, finish with a drizzle of olive oil. Slice and serve right away.

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For the steak and onions

250-350g ribeye (top round is acceptable and you can use strip steak in a pinch), partially frozen for 30 to 40 minutes
1 teaspoon vegetable oil
Salt and pepper, to taste
¼ large white onion, finely sliced