Philly Deluxe Pizza Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly flour a work surface with the all-purpose flour.

On the floured surface, shape the 1 lb pizza dough into a 12–14 inch round by pressing and stretching with your hands or a rolling pin. Transfer dough to a piece of parchment or a well-floured pizza peel. Brush the dough surface lightly with 1 tablespoon olive oil to help crisp the crust and prevent sogginess from the sauce.

Make the Alfredo

In a small saucepan over medium-low heat, melt 2 tablespoons unsalted butter. Add 2 teaspoons minced garlic and cook 20–30 seconds until fragrant (do not brown). Pour in 1 cup heavy cream and warm until small bubbles appear at the edge, stirring occasionally.

Reduce heat to low and whisk in 3 ounces freshly grated Parmesan until melted and the sauce thickens slightly, about 2–3 minutes. Season with 1 teaspoon salt, 1 teaspoon black pepper, and a pinch of nutmeg if using. Remove from heat and let cool slightly — the sauce should coat the back of a spoon but remain pourable.

Spread a thin, even layer (about 1/2 to 3/4 cup) of the warm Alfredo sauce over the prepared dough, leaving a 1/2-inch border for the crust.

Prepare the steak

Pat 10 oz thinly sliced Angus steak dry with paper towels. Season both sides with 1 teaspoon salt and 1 teaspoon black pepper. Heat a heavy skillet or cast-iron pan over high heat until very hot, then add 1 tablespoon olive oil. Sear the steak in a single layer for 30–60 seconds per side (thin slices will cook quickly) until just browned but not overcooked. Remove steak to a plate and let rest. Slice into bite-sized strips if needed.

Sauté the vegetables

In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add the thinly sliced green pepper (1 cup), onion (1 cup), and mushrooms (1 cup). Sauté, stirring occasionally, until peppers and onions are softened and mushrooms have released their moisture and started to brown, about 6–8 minutes. Season lightly with a pinch of salt and pepper.

Taste and adjust seasoning. If any excess liquid is in the pan, cook a little longer to evaporate so the vegetables won't make the pizza soggy.

Distribute the cooked steak and vegetables evenly over the Alfredo-coated dough. Aim for a balanced layer so every slice gets meat and vegetables.

Assemble the cheese

Sprinkle 2 cups shredded mozzarella evenly over the steak and vegetables. If using, scatter 1 cup shredded provolone on top for additional melt and flavor. Lightly sprinkle red pepper flakes if desired.

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and the cheeses are bubbling and slightly browned, about 8–12 minutes depending on oven and thickness of dough. Rotate halfway through baking for even browning.

Remove pizza from oven and let rest on a cutting board 2–3 minutes. Garnish with 1 tablespoon chopped fresh parsley. Slice into 8 pieces and serve immediately.