PIZZA OR PASS
The Rustic Steakhouse White
A hearty, savory masterpiece featuring a blend of steakhouse-inspired proteins and sharp provolone, finished with a cooling ranch drizzle.
Ingredients
Sauce
Olive Oil
Cheese
Provolone
Protein
Ground BeefCanadian Bacon
Toppings
Bell PeppersOnions
Finishes
Garlic ButterRanch
How to Make It
DoughSelect a cold-fermented Neapolitan dough for a chewy texture that stands up to heavy toppings.
SauceBrush the dough with a thin coating of extra virgin olive oil to act as a light, fragrant base.
- 1Pre-heat your oven and pizza stone to 500°F (260°C) for at least 45 minutes to achieve maximum heat retention.
- 2Brown the ground beef in a skillet over medium-high heat until fully cooked, then drain off all excess fat.
- 3Thinly slice the bell peppers and onions into rings or strips to ensure they soften quickly in the oven.
- 4Stretch the room-temperature dough into a 12-14 inch circle on a floured pizza peel.
- 5Apply the olive oil base evenly across the dough, leaving an inch for the crust.
- 6Distribute the shredded provolone cheese over the oiled surface to create a meltable foundation.
- 7Layer the browned ground beef and Canadian bacon slices over the cheese.
- 8Top the pizza with the sliced onions and bell peppers.
- 9Bake for 9-11 minutes until the cheese is bubbling with golden spots and the crust is blistered.
- 10Immediately brush the crust with garlic butter and finish the entire pizza with a drizzle of ranch.
Chef's Tip
Squeeze the moisture out of the sliced peppers and onions with a paper towel before topping to prevent the olive oil base from becoming too watery during the bake.