Monday, October 18, 2010

Husbands, Sunday Football, and Philly Cheesesteak Pizza

Philly cheesesteak pizza

Reason #47 why I love my husband: He has deemed Sundays "Pizza and Football Day." That's right. He makes the pizza. Then we eat the pizza, drink beer, and watch football together.

If you're thinking, "But she just announced she has celiac disease. Why is she posting about pizza?" Here's my response: I'll still be posting carby Italian recipes like pizza and pasta. After all, Jeff isn't gluten-intolerant. However, I'll also be posting gluten-free recipes. So, rather than having less, Food Blogga will have more! Now for the pizza.

Philly cheesesteak pizza with giardiniera

When struck with a serious hankering for a Philly Cheesesteak last Sunday, Jeff decided to make a Philly Cheesesteak Pizza instead -- a macho pie of succulent sauteed sirloin steak, sweet caramelized onions, and smoky cheddar cheese.

After the first bite, I thought his Philly Cheesesteak Pizza couldn't be improved upon. I was wrong. Reason #48 why I love my husband: He suggested adding a scoop of mouth-puckering, salty giardiniera to our pizza. Touchdown!

Philly Cheesesteak Pizza
Makes 8 slices
Printable recipe.

This pizza recipe was created by Jeff Benabio, aka @dermdoc, Food Blogga's husband. It should feed eight people; it will likely feed four; for the truly gluttonous, it will feed two. 

1 pound store bought dough or homemade dough
2 tablespoons plus 1 teaspoon olive oil, divided
1 pound sirloin steak, cut into 1/2- inch thick strips
a sprinkling of salt and black pepper
1 large yellow onion, thinly sliced
1 teaspoon sugar
1/4-1/2 teaspoon crushed red pepper flakes
1/4-1/2 teaspoon salt
1 1/4 cups smoked cheddar cheese (or sharp cheddar)
2-3 tablespoons fresh finely chopped flat-leaf parsley, optional
1 cup giardiniera (Italian pickled vegetables)*

1. Roll out the dough and brush all over with 1 teaspoon olive oil. Cover with a dish towel and set aside.

2. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add steak and sprinkle with salt and black pepper. Cook for 4-6 minutes, turning once or twice, until lightly browned and just barely pink. Transfer to a plate.

3. In the same skillet over medium-low heat, add 1 tablespoon olive oil. Add onions and sprinkle with sugar. Cook stirring occasionally for about 10-12 minutes or until softened and browned. Remove from heat.

4. Sprinkle half the cheese evenly over the dough. Arrange the steak on top, then arrange the onions. Sprinkle evenly with crushed red pepper flakes, salt, and then remaining cheese.

5. For a pizza stone, bake at 500 degree for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. For a baking sheet, bake at 450 for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Serve hot or at room temperature, and garnish with a spoonful of giardiniera.

*Shopping Note: Giardiniera, an Italian pickled vegetable salad, can be found at Italian specialty markets or in the Italian or condiment section of most major supermarkets.

You might also enjoy these pizza recipes:
Dad's Patriots' Potato Pizza recipe from Food Blogga
Whole Wheat Veggie Pizza recipe from Food Blogga
Tequila-Lime Shrimp Pizza recipe from Susan Russo at
Fennel Sausage and Rapini Pizza recipe from Food Blogga
Mexican Pizza recipe from My Life Through Food
Meatball Pizza recipe from Recipe Girl
Spanish Inspired Pizza recipe from Jenn Cuisine ~ gluten-free
Pepperoni, Mushroom, and Sausage Pizza recipe from YumSugar
Flatbread Pizza with Prosciutto and Gouda recipe from The Food Addicts
Roasted Garlic, Gruyere, and Rosemary Pizza recipe from Tennessee Locavore