Philly Cheese Steak Pizza Flatbread

Ingredients

Here are the following ingredients:

• 2 lb (1 kg) thinly sliced brown mushrooms, about 16 cups (4 L)
• 1 lb (500 g) thinly sliced red and green bell peppers, about 4 cups (1 L)
• 1 lb (500 g) thinly sliced yellow onion, about 4 cups (1 L)
• ½ cup (125 mL) minced garlic
• 3 tbsp (45 mL) dried oregano leaves
• ¾ cup (175 mL) canola oil, divided
• 1 tbsp (15 mL) kosher salt, divided
• 2 tsp (10 mL) freshly ground black pepper, divided
• 4 lb (2 kg) Outside Round Flat (Philly-Style Steak Slices)
• 4 cups (1 L) barbecue sauce
• 4 cups (1 L) pizza sauce
• 16 pre-baked pizza crusts (12 inch/30 cm)
• 2 lb (1 kg) shredded mozzarella cheese, about 8 cups (2 L)
• 1 lb (500 g) shredded provolone cheese, about 4 cups (1 L)

Service

• 1 cup (250 mL) chopped fresh parsley, about 2 oz (60 g)

Preparation

1. Toss mushrooms with peppers, onions, garlic, oregano and ½ cup (125 mL) oil. Season with 2 tsp (10 mL) salt and 1 tsp (5 mL) pepper. Arrange in single layer on large sheet pans.
2. Roast, in convection oven at 425°F (220° C), for 20 to 25 minutes or until lightly golden brown and tender. Cool, cover and refrigerate or hold for service. 
3. Heat remaining oil in large skillet set over medium-high heat. Cook beef, breaking up with a metal spatula, until lightly browned and just cooked through. 
4. Season with remaining salt and pepper. Cool completely.
5. Stir barbecue sauce with pizza sauce. Spread ½ cup (125 mL) sauce over each crust, leaving a thin border.
6. Toss mozzarella with provolone; sprinkle ¾ cup (175 mL) cheese blend over each pizza. Scatter ½ cup (125 mL) EACH cooked beef and mushroom-pepper mixture over top. Cover and refrigerate.

Service

1. Cook pizza on perforated pan, in conventional oven at 425°F (220°C), for 8 to 10 minutes or until crust is crisp, toppings are heated through and cheese is melted.
2. Cut into slices. Garnish with 1 tsp (5 mL) parsley.

Beef Cuts