Philly Cheesesteak Pizza

I'm always looking for a change up in our pizza routine.   One of our favorite toppings lately has been sweet caramelized onions.  They add so much flavor! I made a "wit whiz" with a little variation on "Cheez Whiz" but  you could certainly use it instead.   

Philly Cheesesteak Pizza

1 small onion
1-1/2 Tablespoons olive oil
1-1/2 Tablespoons flour
1 cup milk
4 ounces Velveeta
4-6 ounces of Medium Roast beef from the deli, sliced thin and chunked
shredded mozzarella or Italian blend cheese
grilled pizza dough

Drizzle some olive oil in a non stick pan and add your onions.  Sprinkle a little salt on.  Cook slowly until nice and brown.  This is just the beginning color they start to get.  As you cook your onions you can a little broth or water to keep it from burning but continue the cooking and browning process.

While you onions are cooking make the cheese sauce.  Add olive oil to a saucepan and stir in the flour.  Cook for a little bit to remove raw flour taste.  Slowly pour in milk a little at a time.  Whisking to keep the lumps away. When it is thickened add Velveeta in hunks and stir until melted.  It may seem a little thin but it will thicken some as it cools. You could skip the homemade cheese sauce and use warmed up Cheez Whiz if you want it more authentic.

 Have your oven and pizza stone preheated to 450 degrees. Place pre-grilled pizza dough on the paddle or flat cookie sheet.

 Top with cheese sauce and chopped roast beef.

Sprinkle on the cheese, then the onions. 

Bake for 9-10 minutes until golden brown.

Foodie Friends Friday Linky Party #69

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Roasted Vegetables

Your house will smell so good as this cooks! Try different squashes to suit your taste. These potatoes were raised in my garden.  Yukon gold potatoes are my favorite since they keep their shape when stirred and/or flipped around.

Roasted Vegetables                                                                      Printable Recipe

1 medium sweet potato

3 medium Yukon gold potatoes

1/2 medium yellow onion

1/2 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon salt (more later to taste)

2 Tablespoons balsamic vinegar

1/4 cup olive oil

Preheat oven to 375 degrees.  In a medium bow, stir together seasonings, oil, and vinegar.

Peel and chop your sweet potatoes into 3/4 to 1" cubes.  Chop your Yukon golds the same way, leaving the peel on those. Cut your onion half into two slices and then 3/4 to 1" pieces. Add to marinade. Toss to coat veggies.

 T

Dump onto jelly roll pan and spread into an even layer. Cook for 20 minutes, flip or stir and cook for another 15-20 minutes or until vegetables are soft.  

They are going to look a little browned but that is the delicious caramelization of the veggies and the balsamic vinegar.  Sprinkle on more salt to taste.