¾ c. Roquefort cheese, at room temperature
2 T. unsalted butter, at room temperature
1 clove garlic, finely chopped
6 oz. sirloin steak, cooked and sliced ¹⁄8’’ x 2”
Salt and black pepper, as needed
3 T. Madeira wine
2 T. canola oil
¼ c. red pepper, julienned
¼ c. yellow pepper, julienned
¼ c. green pepper julienned
2 green onions, thinly sliced
1 portabello, stemmed and thinly sliced
3 oz. button mushrooms, sliced ¼” thick
1 unbaked pizza dough shell, stretched to 12” across
4 oz. Roma tomatoes, sliced
1 T. parsley, chopped
Directions:
Beat together the cheese, garlic and butter until smooth; reserve. Lightly season beef with salt and pepper; toss with wine and ½ T. of the oil; reserve. Toss peppers, onion and ½ T. of the oil; reserve. Toss mushrooms with 1 T. of the oil; reserve. Spread half of the cheese mixture over the pizza. Layer beef, mushrooms, tomatoes, peppers and onions over the cheese. Dot with the remaining cheese mixture. Bake at 500°F until the pizza is hot and bubbly, about 12 minutes. Remove from the oven and sprinkle with parsley. Makes one 12’’ pizza.
