Whatever you think you should be having for supper— kale salad, consommé, some equally virtuous fare — drop it, and make yourself a cheesesteak pizza. You’re welcome.
When I got home from school, Ben and I mixed up the pizza dough, so it could raise while we prepped the other ingredients.
Pizza Dough
1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
3 cups flour (give or take)
In a mixer with a dough hook, combine yeast and water. Add salt, olive oil, and flour. Mix on lowest speed for 2 minutes, until it cleans the sides of the bowl, then knead another 2 minutes, adding flour as necessary to keep from sticking. Grease bowl and ball of dough. Cover and let rise until doubled in bulk, an hour or so.
Meanwhile, as dough rises, prepare other ingredients.
Toppings
4 tablespoons olive oil, divided
1 lb. ribeye steak, frozen 20 minutes and sliced as thin as possible
1 green pepper, sliced
1 onion, sliced in 1/2 inch wedges
1/2 pound sliced provolone
1 cup shredded mozzarella
1/4-1/3 cup Cheez Whiz
1/4 cup mayonnaise
Sliced pickled hot peppers to taste
Heat 1 tablespoon of olive oil in bottom of large cast iron skillet over medium-high heat. When hot, add green peppers, onion, and salt and pepper to taste. Cook 5-8 minutes, until desired doneness, remove from pan, and add another tablespoon oil to pan. Put steak in pan and cook, undisturbed, until you get a little color on the pieces, then mix and flip, cooking until steak is browned, maybe 5 minutes. Add salt and pepper to taste, then remove from pan. If bits remain, wipe out with paper towel. Preheat the oven to 350 degrees.
Get out an extra cast iron skillet. In both skillets, put a tablespoon of oil. Divide dough in half. If you are skilled in the art of pizza dough, you can stretch it, cajole it, whisper sweet nothings, and it will relax before you into the perfect sized rounds to fit the pans. If you are us, you roll it. In any case, get the dough into the skillets to cover the bottom of each, and then start mounding on the toppings. First add the steak, then the green pepper and onion. Next, add the provolone slices and then the mozzarella. Bake for 20 minutes, or until crust appears to be cooked through.
Remove from pans onto cutting board. In one small sandwich bag, seal the Cheez Whiz. Cut off a tiny bottom corner and pipe it onto your pizzas. Repeat with the mayonnaise in another sandwich bag. Add pickled hot peppers on top. Slice and serve.
