Recipe of the Month : Cheesesteak Pizza

Makes Four 11″ – 13″ Pizzas

INGREDIENTS

1 1/2 tsp. active dry yeast

1 2.2 lb bag of 00 flour, preferably Antimo Caputo brand, plus more

4 tsp. sugar

4 1/2 tsp. kosher salt, plus more to taste

1 tsp. extra‐virgin olive oil

1 heaping Tbsp. of prepared horseradish

3 heaping Tbsp. of mayonnaise

4 slices of Roast Beef from the deli

1 medium onion halved and sliced

8 oz. mozzarella or Monterey Jack Shredded cheese

8 or 10 mushrooms sliced

INSTRUCTIONS

1. Make the dough: In a small bowl, whisk together yeast and ¾ cup plus 2 tbsp. water
heated to 85º. Let sit for 10 minutes. Put flour and sugar into bowl of a stand mixer fitted
with a dough hook. Mix on low speed to combine. With mixer on, add yeast mixture, 1 tsp.
oil, and 1 1/2 cups ice‐cold water; knead until smooth and a dough forms around hook, 7
minutes. Add salt and continue kneading for 2 minutes more. (If dough feels dry, add a few
tbsp. cold water.) Divide dough into four portions, roll into tight balls, and transfer to a
lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.

2. Remove dough from refrigerator and let come to room temperature. Put a pizza stone on
lowest rack in oven and heat oven to 500º; heat for at least 40 minutes.
While the dough is warming up, saute the onions and mushrooms in the olive oil. Add salt
and pepper to taste. Cut the roast beef into narrow strips. Mix the horseradish and the
mayonnaise together.

3. When dough is ready, work with 1 piece of dough at a time, dust with flour; using your
hands, stretch and shape dough into a 11″—13″ circle. Spread the horseradish mixture over
the dough leaving around 1” for the crust. Place the roast beef, mushrooms and onions over
the horseradish mixture, add banana peppers to taste, and cover with cheese evenly over
pizza.

4. Bake until golden brown, about 13 minutes.

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