Philly Cheese Steak Pizza - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1/8th pizza (135 g/4.7 oz)

Ingredients

	Metric	Imperial
Shaved Steak, fully cooked, thawed	750 g	1 lbs 10 oz
Margarine	45 ml	3 Tbsp
All-Purpose Flour	45 ml	3 Tbsp
Milk, 2%	400 ml	1 cup 2/3 cup
Garlic, Fresh, crushed	25 g	~1 oz
Salt, table	5 ml	1 tsp
Black Ground Pepper	5 ml	1 tsp
Nutmeg, ground	10 ml	2 tsp
Parmesan Cheese, grated	155 ml	1/2 cup + 2 Tbsp
Green Peppers, thinly sliced	230 g	8 oz
Onions, fresh, thinly sliced	165 g	6 oz
Mushrooms, fresh, thinly sliced	230 g	8 oz
Mozzarella Cheese, shredded	420 g	15 oz
Pizza Crust, parbaked, thin, 10 inch, (300 grams each)	4 each	4 each

The day before, thaw the shaved steak in a 2' deep slotted insert pan under refrigeration at <40'F/4'C or lower.
Preheat convection oven to 425'F/220'C. In a small saucepan over medium heat, melt margarine. Whisk in the flour and cook for 1 minute or until it smells like baked pie dough, While whisking, slowly stream in the cold milk. Add the crushed garlic and allow the sauce to come to a gentle simmer. Season with salt, pepper and nutmeg. Remove the sauce from heat and whisk in the parmesan cheese. Allow the sauce to cook for 5-10 minutes; set aside.
Prepare the raw vegetables: cut the peppers into thin strips, the onions in thin strips and cut the mushrooms into thin slices. Set aside to assemble the pizza.
Place the pizza crust on an ungreased baking sheet. Spread the cooled prepared sauce over the crust. Top with the cooked steak, raw vegetables and sprinkle the mozzarella cheese on top.
Bake for ~ 6-8 minutes or until cheese is melted and crust is golden brown. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
Cut each 12-inch pizza into 8 slices. Serve 1 slice each (135 grams) each.

Serve with tossed mixed green salad or caesar salad (sides not included in the nutritional information)