And yes, again, I used our go-to whole-wheat pizza dough recipe that we just cant get enough of. I'm sure there are better recipes out there that sit in the refrigerator for hours, allowing development of its flavor, but the simplicity and ease of this dough can't be beat - especially on those busy weeknights!
The first layer on top of our rustic circle of dough was pizza sauce - use your favorite, but I still had some of that spicy pizza sauce left in the freezer and just slathered that on. Next came a sprinkling of shredded provolone, followed by a layer of softened vegetables. We used chopped red bell pepper (you can use green, but neither of us enjoy its harder flavor) and sliced onions for the vegetables - we seasoned them with minced garlic along with oregano, salt and fresh ground black pepper while they cooked. If you happen to be a big fan of mushrooms (as you know, Jeff is not!), a couple cups worth of sliced shrooms would be a complimentary earthy note to include when you cook the veggies.
Once we scattered the vegetables on, the top is covered with strips of thinly sliced roast beef. Before we slid the dough onto the fiery baking stone, another shower of cheese is added as a final touch. We both thought this was a killer mix on top of the crisp, golden crust - it was meaty, cheesy and definitely filled our empty stomachs to the brim. Jeff told me he used to always order cheese steaks plain aka no peppers or onions, when he used to get them years ago. I don't think he was ready to find out how much he actually liked the combination - surprise! See what happens when you do a side-step out of your comfort zone?
Cheese Steak Pizza