Philly Cheesesteak Pizza
At a recent ideation event held at Methodist Hospital in Minneapolis, the chefs worked with partially topped sheeted pizza crusts to create signature pies. Thin layers of cheese and sauce are already applied to the pre-proofed crusts, making it easy to bake pizzas in step with demand. This recipe only needs the addition of shredded steak meat, two cheeses and sautéed veggies—all of which can be prepped ahead—and it’s ready to go.
1 scratch-ready partially topped pizza (16-in. size)
6 oz. Philly steak meat, cooked and shredded
2 oz. shredded Swiss cheese
2 oz. shredded four-cheese bland
5 oz. sliced bell peppers and onions, sautéed
1. Fit pizza crust into 16-inch round pizza pan. Top with steak and cheeses; scatter peppers and onions over crust.
2. Bake in 350 F convection oven for 17 to 20 minutes or until golden brown. (Or bake in 420 F impinger oven for 9 to 12 minutes.)
3. Cut into wedges to serve.
Photo courtesy of Schwan’s Chef Collective