Wednesday, January 21, 2009

Philly Cheese Steak Pizza and Simple Salad with Lemon Vinaigrette

I made this meal for dinner tonight and it was so yummy! The cool thing is that the pizza is loaded with veggies and made with a wheat crust, but you really don't even notice! The onions and peppers are nice and sweet and the provolone tastes awesome with the roast beef. I added spinach for extra nutrition. The salad was based on a recipe I saw on the show Everyday Italian. Mundo and I both love this salad and I now make it regularly.

Philly Cheese Steak Pizza
1 tbsp olive oil
2 large onions, sliced
1 red bell pepper, sliced
3 cups of spinach, stems removed
1/2 tsp salt
1/4 tsp pepper
1/4 lb thinly sliced roast beef from the deli
1 package sliced provolone, cut into thin strips
1 cup mozzarella
Parmesan cheese
1 recipe whole wheat pizza dough (or two rolls of store bought raw pizza dough- found near the crescent rolls in the grocery store)

Heat olive oil in a large skillet over medium heat. Add the onions. Allow onions to sautee until caramelized, about 30 minutes. Add the bell pepper. Sautee until tender; about 5-10 minutes. Stir in the spinach. Season with salt and pepper. Preheat oven to 475 degrees. Press pizza dough into a jelly roll pan or extra large pizza pan (you could also make 2 medium pizzas), making sure to press dough up the sides of the pan to create a crust. Drizzle with olive oil and spread with your fingers to evenly coat the dough. Spread the cooked veggies over the dough. Sprinkle with 1 cup of mozzarella. Tear the roast beef into 1 inch size pieces. Place evenly over veggies. Top with the sliced provolone and sprinkle lightly with parmesan. Bake at 475 for about 15 minutes- until cheese is light brown on top and crust is light brown.

Simple Salad with Lemon Vinaigrette
4 cups sliced romaine lettuce
1 14 oz can white cannellini beans, rinsed and drained
1 small can whole, pitted black olives
1/4 cup very thinly sliced red onion
1/4 cup shredded parmesan
Juice of 1 lemon
1/2 tsp dijon mustard
1/4 cup olive oil
dash of fresh pepper
1/2 tsp kosher salt

Combine lettuce, beans, olives, red onion and parmesan. In a small bowl, whisk together the lemon juice, mustard, oil, pepper and salt. Taste and adjust seasonings accordingly. Pour over salad and toss to coat.

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