Prepare to embark on a culinary adventure that will revolutionize your pizza night! Imagine the classic Philly cheesesteak meeting gourmet pizza in a mind-blowing fusion that will make your taste buds dance with excitement. This isn't just another pizza recipe - it's a flavor explosion that combines the rich, savory goodness of tender ribeye steak, sweet balsamic fig reduction, and melty mozzarella cheese into one irresistible dish that will have your dinner guests begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 lb pizza dough
- 1/2 lb ribeye steak, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup bell peppers, sliced
- 1/2 cup onions, sliced
- 1/4 cup balsamic vinegar
- 1/4 cup fig preserves
- Salt and pepper to taste
Instructions
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well, which will help achieve a crispy crust.
- In a small saucepan, combine the balsamic vinegar and fig preserves. Heat over medium-low heat, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool.
- While the balsamic fig reduction is cooking, prepare the vegetables. Slice the bell peppers and onions into thin strips. Set them aside.
- Season the thinly sliced ribeye steak with salt and pepper. Heat a skillet over medium-high heat and add a little oil. Once hot, add the steak and cook for about 2-3 minutes, just until browned but still tender. Remove from heat and set aside.
- On a lightly floured surface, divide the pizza dough into two equal portions. Roll each portion out into a round shape, about 12 inches in diameter, or to your desired thickness.
- If using a pizza stone, carefully transfer the rolled-out dough onto a pizza peel dusted with flour. If using a baking sheet, place the dough directly onto the greased or parchment-lined sheet.
- Spread a thin layer of the balsamic fig reduction over each pizza dough, reserving some for drizzling later. Leave a small border around the edges for the crust.
- Evenly distribute the cooked ribeye steak over the sauce on each pizza, followed by the sliced bell peppers and onions.
- Sprinkle the shredded mozzarella cheese generously over the toppings on each pizza.
- Carefully transfer the pizza (if using a pizza stone) to the oven or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Once cooked, remove the pizzas from the oven. Let them cool for a couple of minutes before slicing.
- Drizzle any remaining balsamic fig reduction over the top of each pizza before serving for an extra burst of flavor.
- Slice the pizzas into wedges and serve hot. Enjoy your Philly Cheesesteak Pizza with Balsamic Fig Reduction!
Tips
- • For the most authentic crispy crust, invest in a pizza stone and preheat it thoroughly before cooking • Slice the ribeye steak extremely thin to ensure quick and even cooking • Don't overload the pizza with toppings - balance is key to a perfect pizza • Use fresh, high-quality mozzarella for the best melting and flavor • The balsamic fig reduction can be made ahead of time and stored in the refrigerator • If you don't have a pizza peel, you can use the back of a baking sheet to transfer the pizza • Let the pizza rest for a few minutes after cooking to allow the cheese to set and make slicing easier
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 45mg
