3 strips bacon, diced
1/4 c. carrots, diced
1/4 c. celery, diced
1/2 c. onion, diced
6 oz. red wine
6 oz. beef stock
several sprigs fresh thyme and sage
1 T. tomato paste
1/2 c. mushrooms, sliced
1/2 c. onions, sliced
6 oz. Allied Extra Lean and Tender Steak
freshly grated mozzarella cheese
Render bacon, and remove to a paper towel-lined plate to drain. Keep grease in pan. Add carrots, celery and onion and saute over medium heat for 3-5 minutes. Deglaze with red wine and reduce by half. Add beef stock, herbs and tomato paste. Heat to boiling, then reduce to medium heat and cook until reduced 6 oz.
Roll pizza dough to 12". Spread Bourguignonne sauce over dough. Add mushrooms, onions, beef and bacon bits. Cover with mozzarella cheese and bake in pizza oven until cheese is melted and the crust is golden brown.