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Sometimes it feels odd posting recipes for pizza. I mean, everyone knows what pizza is & the toppings are a matter of personal taste. Still, sometimes someone comes up with a combination I hadn’t thought of – or the contents of my refrigerator inspire me. The only news about this pizza is the use of Trader Joe’s vegan beef strips rather than real steak.
This brand of faux meat (and their fake ground beef & fake chicken strips) is the best I have ever found. But – if you don’t have Trader Joe’s near you, another brand will do. Alternatively, if you eat meat, real steak works, too.
I haven’t had a real cheese steak sub since – probably – 1980 or so. All I really remember about them was apologizing to sub shop guys for the additional toppings I required: mayonnaise & pickles. Yup. Mayonnaise & pickles. Ordered with a wince of “I know it’s gross but…”
This pizza came out pretty great – even though I ate most of the meat/pepper mixture I’d made by stealing some every time I walked past the pan. But this baby was a revelation when I smeared it with mayo & dropped chopped pickles on it. I know – that sounds like pregnancy food but I do not have that excuse to hide behind. I just like it that way. So be it.
This is a pretty dense pizza so be prepared to get very full – even if you make the veggie version. Traditionally, cheese steaks use either provolone (too much like Swiss cheese for me) or Cheese Whiz (seriously) but a Cheese Whiz (or even a Velveeta) pizza seemed just pushing it too far. So – I used a bag of shredded pizza cheese (mozzarella & cheddar combo). It was delightful. But you go where your heart takes you.
Vegetarian (or not) Cheese Steak Pizza
INGREDIENTS
(Pizza topping quantity is a personal preference thing – so I will just make suggestions)
Pizza dough (I have been using THIS one)
8 oz vegan beef (or real beef – cooked)
1-2 green bell peppers – sliced
1 onion – sliced
2 jalapenos – seeded & diced (optional)
8 oz mushrooms – sliced
1 tsp (or to taste) onion powder
1 tsp (or to taste) garlic powder (I used 2 tsp)
olive oil
S&P
Cheese – either provolone or any pizza blend you like – even Cheeze Whiz or Velveeta (if you are ghetto crazy!)
DIRECTIONS
Pre-heat the oven to 450.
If using real meat – pan saute it in a tiny bit of olive oil until done. Set aside.
I already had some sauteed mushrooms – so no pictures of that process. To saute mushrooms, heat 1 TBS of olive oil over high heat. Pan sear the mushrooms by leaving them unmolested for a minute or two before stirring them around. Cook them over high heat until they begin to brown. Add salt & set aside.
Add a TBS or two of olive oil to the same pan & saute the onions & green peppers (leaving a handful of green peppers aside, raw, for later) and jalapenos (if using) until tender. Add the mushrooms & vegan meat (or cooked real meat) – combine & set aside off the heat. Add the onion & garlic powder and S&P to taste.
Roll out the pizza dough (I only used 1/4 of the recipe I used for prepared dough) to the size of your pan. Prepare the pan with cooking spray & put the rolled out dough on it. Top with a layer of cheese (provolone or pizza cheese). Add the peppers & meat mix. Add another layer of cheese (whatever kind you choose to use) & top with the reserved raw green peppers.
Bake for about 8-10 minutes or until crust is brown & crispy & the cheese is melted & beginning to brown.
Serve it up! Get mental & smear it with mayonnaise & chopped pickles. Or – add whatever you might add to a Philly cheese steak. Get your eat on. Apologize to no one!
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