Steak & Peppers Pizza (and why pizza & pasta is best eaten at home)

Pizza and pasta … my Italian roots are definitely seen in my love of these two foods. The funny thing is that I don’t like too many pizza and pasta eateries. I suppose my love of these two foods makes me pretty picky. Both are often too greasy and made with low quality ingredients when eaten out. Plus, both are so easy and cheap to make at home it really doesn’t make sense to eat out unless you have favorite places.

Homemade pizza dough is delicious (see my favorite thin crust here), but on busy weeknights store-bought dough is perfect. You can often find it near the bakery section of your grocer or you can buy the classic Pillsbury tubed dough.


  • Flour, for work surface
  • 1 lb. pizza dough
  • Olive oil
  • 1/2 lb. top round thin sliced beef
  • S/P
  • 1 medium onion, diced
  • 2 bell peppers (red & yellow or orange), stemmed, seeded, and diced
  • 1/2 cup mushrooms, diced
  • 1 cup shredded Monterrey Jack cheese
  • Fresh parsley, chopped for garnish


  1. Preheat oven to 500 degrees with rack in middle of oven. On a lightly floured surface, roll out dough so you have a rectangle or oval pizza shape. Brush crust with olive oil. Transfer dough to a parchment lined baking sheet or a pizza stone. Bake until crust is puffed and golden brown, about 5 minutes. If large bubbles arise, pierce with a knife. Set aside.
  2. Meanwhile, heat 1 tsp. of oil in a large skillet and cook the onion, peppers, and mushrooms until tender, about 5 minutes over medium-high. Place in a small colander so the juice will drain.
  3. Next, season steak with S/P and reheat the skillet with 1 tsp. of oil. Cook steak on medium-high for about a minute per side. I had my beef sliced thin, which makes it really fast to cook. If you have thicker cuts, you may need additional time to reach medium-rare. Transfer to a cutting board and slice into thin strips.
  4. Top crust with steak and the diced vegetables. Cover with the cheese. Bake just until cheese is melted, about 3 minutes. Sprinkle with parsley and serve immediately.

Serves: 4

Recipe source: Adapted from a Martha Stewart Food Everyday recipe

Time: ~30 minutes