Giant Cheesesteak Stuffed Crust Pizza Slice

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Directions

 

  1. In a saucepan heat the beetroot pulp with the water until it comes to the boil, then strain the liquid and leave it to cool until it’s lukewarm. 
  2. Whisk in the yeast and sugar then leave to froth up for around 10 minutes. Pour into the mixing bowl.
  3. Add the flour and work the dough until it’s looking smooth and comes to together into a ball, then add salt and olive oil.
  4. Place in an oiled bowl and leave for at least 24 hours in the fridge, preferably 48 hours - it gets more delicious!
  5. While the dough is resting, fry the onions and green peppers. When they are really soft take them out, add more oil to the pan and turning the heat up. Fry the pieces of steak until browned and cooked through, then add the peppers and onions back to the pan and stir them through the steak. Season and set aside. 
  6. 1 hour before baking, preheat the oven to 200°C and take the dough from the bowl and halve it (this makes around two pizza slices!). Allow it to come to room temperature. 
  7. Get a large tray and drizzle with olive oil. Use your fingers to stretch out the dough (don’t roll it) to a rough slice shape. Don’t worry if it isn’t perfect as you’ll use a pizza slicer to get a good clean edge later.
  8. At the crust edge of the slice, lay a line of the steak and onion mix then sprinkle with provolone. Brush the edge with egg and fold it over to enclose the philly cheesesteak and make a stuffed crust.
  9. Put the tray in the oven and bake for 6 minutes.
  10. Top with pizza sauce, pizza mozzarella and pepperoni slices and bake for another 15 mins until golden and bubbling. Slice to get clean edges with a pizza roller.
  11. Top with basil and a sprinkling of chilli if you like.
  12. Serve!