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1
For the cheese sauce: In a small saucepan over medium-low heat, melt the butter.
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Whisk in the flour; cook for 1-2 minutes or until bubbly and smooth.
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Slowly whisk in the milk and cook, stirring constantly, until thick and bubbly, about 2-4 minutes.
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4
Remove from heat and vigorously stir in the cheeses and salt and pepper.
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The sauce will be very thick.
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6
Taste and adjust seasonings if needed.
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Set aside.
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8
For the toppings: In a large cast iron skillet set over medium-low heat, melt 1/2 tablespoon butter.
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Add the onion, season with salt and pepper and cook, stirring often, until soft and golden, about 20 minutes.
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10
Remove to a bowl and set aside.
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11
In the now-empty skillet, melt 2 tablespoons butter over medium-low heat.
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12
Add the peppers and mushrooms, season with salt and pepper, and cook until tender.
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Remove to a bowl and set aside.
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Turn the heat up to high.
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15
Add 2 more tablespoons of butter to the empty skillet.
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Once the butter is melted, add the slices of steak.
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Season with salt and pepper.
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Cook for only about 45-60 seconds per side.
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Remove to a plate.
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20
Once the steak is cooled, cut it into small, bite-sized pieces.
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For the dough: Preheat your oven to 450 F. Once the oven is hot, place a pizza stone in the oven to preheat while youre making your pizza.
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In a large mixing bowl, whisk together 1 cup of the flour, yeast, sugar and salt.
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Add the warm water and oil.
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Mix together until well combined, about a minute.
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Gradually add 1/2 cup flour until the dough forms a ball.
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26
Add more flour if needed.
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Dump the dough out onto a floured surface (dough will be somewhat sticky).
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28
Knead until the dough is smooth and elastic, about 4 minutes.
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Add additional flour as needed.
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30
To assemble: Roll the dough out to a 12-13 circle on parchment paper.
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31
Spread the cheese sauce all over the dough.
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32
Top with the veggies and meat.
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Sprinkle the cheese on top.
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Transfer pizza to the preheated stone and bake for about 10 minutes, or until the crust is nicely browned and the cheese is melted.
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35
Cheese sauce recipe adapted from Bobby Flay and Betty Crocker.
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The toppings were inspired by Bobby Flay.
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37
Dough recipe adapted from Fleischmanns Yeast.
