Philly Cheese Steak Pizza
With Mazola® Canola Oil
1 (12-INCH) PIZZA
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann’s® Pizza Yeast OR Fleischmann’s® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm (120° to 130°F)*
- 3 tablespoons Mazola Vegetable Oil
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1/2 teaspoon celery salt, divided
- 1 tablespoon Mazola Canola Oil
- 1 cup sliced onion
- 1 cup sliced green bell pepper
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1/4 teaspoon black fine grind pepper
- 1/2 pound deli roast beef
- 2 cups shredded mozzarella cheese
- Pasteurized American flavored cheese snack (aerosol), optional
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and Mazola Vegetable Oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest while preparing toppings.
- Combine cream cheese, sour cream and 1/4 teaspoon celery salt until well combined; set aside.
- Heat Mazola Canola Oil in large skillet on medium-high heat. Add onions, bell pepper, mushrooms, garlic, black pepper and remaining 1/4 teaspoon celery salt and cook until soft, about 7 to 10 minutes. Set aside to cool.
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Spread cream cheese mixture over crust. Layer with deli beef, sautéed vegetales and mozzarella cheese. Top with pasteurized cheese snack, if desired.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
*If you don’t have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.