Servings: 1 to 2
Prep time: 20 minutes
Cook time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
Toppings
- 250 ml (1 cup) fondue beef
- 125 ml (½ cup) mushrooms, sliced
- 125 ml (½ cup) green bell pepper, thinly sliced
- 125 ml (½ cup) onion, thinly sliced
- 1 clove garlic, minced
- 15 ml (1 tbsp) soy sauce
- 125 ml (½ cup) grated provolone or cheddar cheese
- 250 ml (1 cup) shredded lettuce
- Salt and pepper to taste
Preparation
- Remove the JG pizza dough from the refrigerator after letting it rest for 24 hours, and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a round disc.
- In a large skillet or on a very hot griddle, sauté the beef, mushrooms, green pepper, and onion.
- Add the garlic and soy sauce, then season with salt and pepper.
- Continue cooking until the vegetables are tender and the beef is fully cooked.
- Spread the beef and vegetable mixture over the dough.
- Top with provolone or cheddar cheese.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the dough is golden brown and the cheese is melted, or bake in a preheated oven at 550°F for 10 to 15 minutes.
- Remove from the oven, top with shredded lettuce, and serve immediately.
