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Traditional Philly Cheesesteak Pizza

Sometimes my family likes their pizza crust extra crispy, so I prebake the crust for 5 minutes before adding the toppings. There are never leftovers. —Laura McDowell, Lake Villa, Illinois
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    6 slices

Ingredients

  • 1 small green pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1-3/4 cups sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1-1/2 teaspoons canola oil
  • 4 garlic cloves, minced
  • 1 prebaked 12-inch pizza crust
  • 1/2 cup pizza sauce
  • 2 ounces cream cheese, cubed
  • 2 cups shredded provolone cheese, divided
  • 1 cup shredded or julienned cooked roast beef
  • 1/3 cup pickled pepper rings
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano

Directions

  • In a large skillet, saute the peppers, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
  • Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with Parmesan cheese and oregano.
  • Bake at 450° for 10-12 minutes or until cheese is melted.
Nutrition Facts
1 slice: 439 calories, 20g fat (10g saturated fat), 61mg cholesterol, 826mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein.

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