Philly cheesesteak pizza my way on Bakers Delight new pizza base

It was only last week that I heard of the Bakers Delight homemade pizza competition, celebrating the release of their new fresh (additive and preservative free) pizza base range. Being away from my kitchen on the weekend hasn’t really helped my chances – the competition closes in 2 days, but depsite this, I have decided to make a dash for the last minute entry with my Philly cheesesteak pizza.

I have also decided that should my pizza win, I will donate at least half of the money to a charity or community organisation in need – I will blog about it to say thanks for your support and prove that I have kept true to my word. So please be generous with your votes.

Please vote for my pizza here – the pizza with the most Facebook likes wins!

Voting closes 11:59pm AEST 20 July.

So what exactly is a Philly cheesesteak pizza? As the name suggests, the idea of a cheesesteak topping originated in Philadelphia and is now to Pennsylviania what Lady Liberty is to New York – an undisputed icon. You can read the full history of the cheesesteak here. and check out a less traditional recipe here. It is therefore no coincidence that I first tried this lovely concoction at a cookout [barbecue] in Scranton, Pensylvania – yes, it is the town where the US version of The Office is shot.

I will never forget the taste of tender well-seasoned steak strips dotted around a medium pan base, smothered in melting lightly sharp provolone cheese. I like veges on my pizza, but for once I didn’t mind lack thereof. It was a taste sensation like none before. It was love at first bite. When I first saw the new range of Bakers Delight fluffy pizza bases, I was finally content I’ve found the perfect base for the cheesesteak topping.

So after sitting in the car for 6 hours on our return trip from the snow yesterday, I ducked into our local Bakers Delight, grabbed a couple of bases (2 for $4) and got cooking.

Serves 2-4

Philly cheesesteak pizza my way on Bakers Delight new pizza base

While I didn’t mind the lack of vegetables on the original Philly cheesesteak, I couldn’t resist but to add a few: eggplant dip as a base, spring onions and green capsicum in the topping. Barbecue sauce to top is nice but optional.

Bases:

• 2 Bakers Delight pizza bases (20cm)
• 200g eggplant dip (I used Savion’s eggplant and garlic dip)
• 1 green capsicum
• 2 sprigs spring onion

Cheesesteak topping:

• 150g beef fillet steak
• 100g provolone cheese, sliced
• 100g smoked cheddar (I used South Cape’s Smoked Club Cheddar)
• 1 tsp pepper
• 1/2 tsp salt flakes
• (optional: barbecue sauce)

Preheat oven to 220C (200C fan forced, 425F, gas mark 7). Line a cookie tray with baking paper and spray lightly with cooking oil

To prepare bases: slice capsicum into thin rings and chop sping onions. Divide eggplant dip between the 2 bases and spread to the edges. Sprinkle with spring onions and top with capsicum slices.

To prepare the cheesesteak topping: dot a quarter of the provolone and smoked cheddar slices around the prepared pizzas. Slice beef fillet steaks into thin strips (like for a stir-fry). Season with salt and pepper. Heat a lightly greased pan, griddle or wok on medium. Sear beef in batches for 5 seconds on each side and place onto pizza bases. Dot with leftover cheese.

Bake in the oven for 10 minutes or until the cheese is nicely melted and base crisp. Serve immediately with an optional drizzle of barbecue sauce.