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


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.