Ingredients:

  • 1 tbsp (14g) Unsalted butter
  • 1 tbsp (9g) All-purpose flour
  • 3/4 cup (180ml) 2% Milk
  • 3 cloves Garlic, minced
  • 1/2 tsp Black pepper
  • 1/4 tsp Salt
  • 1/2 lb (225g) Top Sirloin, sliced paper-thin
  • 1/2 large Green bell pepper, thinly sliced
  • 1/2 large White onion, thinly sliced
  • 1 cup (100g) Cremini mushrooms, sliced
  • 1 tsp Olive oil
  • 1 lb (450g) Pizza dough
  • 1.5 cups (170g) Low-moisture part-skim Mozzarella, shredded
  • 4 slices (80g) Sharp Provolone cheese, torn into pieces

Instructions:

  1. Preheat your oven to 475°F (246°C) with a pizza stone or heavy cast-iron skillet inside for at least 30 minutes. Stretch the pizza dough on a room-temperature surface.
  2. In a small saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute. Slowly pour in the milk, whisking constantly until the sauce thickens. Stir in the minced garlic, salt, and pepper, then remove from heat.
  3. Heat olive oil in a pan over high heat. Add the sliced sirloin, onions, peppers, and mushrooms. Flash-sear for 2 minutes until the meat is browned but not fully cooked through.
  4. Stretch the dough into a 12-inch circle. Spread the garlic sauce evenly, leaving a 1-inch border. Layer the torn Provolone slices first, followed by the mozzarella, and then the seared steak and vegetable mixture.
  5. Transfer the pizza to the preheated stone or skillet and bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly.