In our quest to make all of our favorite comfort foods into a pizza we created the Philly Cheesesteak pizza. This behemoth of a pizza with a barbecue base satisfied our comfort food cravings for the weekend. This recipe is easy to put together, but it takes a while to prep the ingredients. You should be prepared to start that the night before, or earlier the day you plan to make the pizza.
You can buy fresh store bought dough, or use our recipe to make your own homemade dough.
Philly Cheesesteak Pizza
This recipe makes enough sauce to top a second additional pizza, or a sandwich.
- ¼ tsp red chili flakes
- ¼ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp dijon mustard
- 2 tbsp vegan worcestershire
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ¼ cup tamari
- 16oz tomato paste
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- ¼ tsp cumin
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1/4cup water
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 small yellow onion
- 1 package (8 oz) of uptons seitan
- 1/2 package (4 oz) baby bella mushrooms
- 1/2 block daiya monteray jack style cheese
- 1 tbsp olive oil
Garlicky Mayo (Optional)
- ¼ cup vegan mayo
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- Start by slicing down the seitan and mushrooms into thin slices. Whisk together the marinade adding the chili flakes, garlic powder, onion powder, dijon mustard, worcestershire, balsamic vinegar, maple syrup, and tamari. Be sure to check the ingredients label on your worcestershire to make sure it’s vegan. A lot of worcestershire sauce contains anchovies. We used Lord Sandy’s for this recipe. Add the sliced seitan and mushrooms into your freezer bag or other container, and pour the marinade in making sure it completely covers the other ingredients. Allow the ingredients to marinate in the fridge for at least an hour.
- While the seitan and mushrooms marinate you can prepare your other toppings. Slice down the bell peppers and onion into thin strips.
- Set the bell pepper pieces aside, and cook the onion in a skillet until it just barely starts to become translucent.
- We couldn’t find provolone style “cheese” shreds for this pizza so we used a block of Daiya Monterey Jack style vegan cheese. You can use other pre-shredded vegan cheese if you prefer, but the Daiya is incredibly soft and grated easily. If you have a block of cheese, grate it down now.
- Prepare the sauce by first heating a saucepan with the vegan brown sugar and apple cider vinegar, and water, stirring until your brown sugar is dissolved. Stir in the tomato paste and stir until the liquid is smooth. Add in the cumin, kosher sea salt, black pepper, and smoked paprika. Allow the sauce to simmer for a few minutes, and then remove from heat.
- Heat olive oil in a pan, and add the Seitan and mushrooms. Sautee until the marinade is cooked down and there is little moisture left in the pan. Remove the pan from heat. Set it aside to top with.
- Spread the BBQ sauce evenly over the pre-baked pizza crust. Top lightly with “cheese” shreds. Add the bell peppers, and sauteed onion to taste. Top with an abundance of the seitan and mushrooms. Top with more cheese, and a little salt and pepper if desired.
- Preheat the oven to 450 degrees and cook for 18 minutes. If you cook two pizzas, swap the rack that they are on halfway through the cook time.
- While you are waiting for the pizza to cook you can prepare a garlic mayo sauce to top it with. Combine the vegan mayo, vinegar, and garlic powder and mix together. Place in a piping bag or a squeeze bottle to add some aesthetic flair, and swirl on top of the pizza once it has cooled for a few minutes. If you’re lacking a piping bag or squeeze bottle you can always use a freezer bag or a sandwich bag and cut the tip off.
- Cut into your desired number of slices, and enjoy.