Friday, October 25, 2013

Jalapeno Popper Stuffed Crust Philly Cheesesteak Pizza

Yum
Jalapeno Popper Stuffed Crust Philly Cheesesteak Pizza | The perfect #pizza for football season (or any season, really)!

It's becoming much more apparent that my husband and I are known for loving jalapeno popper anything. The other day he sent me a link to a psychology article about the habits of a happy couple - one of them was sharing common interests. To which, I was like enjoying FOOD together. :)

Jalapeno Popper Stuffed Crust Philly Cheesesteak Pizza | The perfect #pizza for football season (or any season, really)!

Most Fridays, I make homemade pizza for dinner (sometimes we don't have pizza though, so most, not all).  I make a wicked homemade pizza. Even if I don't follow a recipe and just make what we're all wanting and craving for, it's still so much better (and bigger) than any pizza you could order out.

Nick, unfortunately, had to just look at the pictures for this pizza and talk about how jealous he was that I made it and that it better be the first pizza I make when he gets home. We've got a Philly Cheesesteak Pizza that is a go-to recipe, but I think he was blown away by a jalapeno popper stuffed crust. I really truly don't blame him. I was blown away by the idea too (thank you to the original blogger, even though their blog doesn't exist anymore). This was just the perfect pizza. There's steak and cheese and jalapenos! What more could you ask for?!

(Print)
What you need:
  • 1 recipe pizza dough
  • 4 Tbsp. EVOO
  • 8 oz. ribeye, cut into strips
  • 1 medium white onion, cut into strips
  • 1 green bell pepper, cut into strips
  • 6 jalapenos, halved and deseeded
  • 1/2 cup cheddar cheese
  • 7 slices provolone cheese
  • 3/4 cup mozzarella cheese
  • 1/4 cup breadcrumbs
Directions:
Cook ribeye in 1 Tbsp. EVOO
Meanwhile, saute onion and green bell in 1 Tbsp. EVOO.
Roll out pizza dough into a large circle to fit your pizza pan. Arrange jalapeno pepper halves around the outer edge leaving room to roll the crust over the peppers. Then add cheddar cheese all around.
Fold and seal crust.
Mix 1 Tbsp. EVOO with breadcrumbs.
Brush crust with EVOO and sprinkle with bread crumbs
Layer provolone, steak, peppers and onion, and mozzarella.
Bake at around 400* for 10 to 15 minutes.

Recipe adapted from a blog that no longer exists - bummer!

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