Today is National Men Make Dinner Day so I thought I would feature a meal that my main man loves and always assists with making. Hands down, pizza is his favorite food. Meaty, cheesy, topping overloaded pizza. No veggies or plain cheese for him.

Sunday is homemade pizza night in our house and we always try to experiment with different toppings, sauces and regional spin-offs. This Philly-style pizza was inspired by a recipe I found in one of my cookbooks that we have altered to our taste. We skip the onions and peppers but since they are traditional to a cheesesteak, I have added them to the ingredient list.

I have admitted this before and I will admit it again. I hate making dough of any kind. The sticky mess that my hands become is just too much for me to handle. Then there is the business of rolling it out to a perfect circle. I get frustrated FAST. Joel takes over and somehow gets it just right.

He now makes the pizza dough from start to finish and I take care of the toppings. Great teamwork. He even makes this all by himself sometimes to give me a break from cooking. I appreciate it so much but still have a hard time not hovering. The kitchen is my space. I don’t really like other people in it. He usually has to tell me at least 3 times that he has it under control and (very kindly) to leave. So when I think about my guy cooking in the kitchen this is what comes to mind.

Cheesesteak Pizza

1 recipe for pizza dough (below) or premade crust
1 Tbsp. butter
1/2 large onion, thinly sliced
1 green bell pepper, thinly sliced
3 cheesesteak patties (from frozen section)
1-3 Tbsp. steak sauce (to taste)
1/4-1/2 cup Alfredo sauce (to taste)
1/2 cup mozzarella, shredded
7 slices provolone

Pizza Dough
recipe from allrecipes.com

2 1/2 cups all-purpose flour, or as needed
1 envelope Fleischmann’s® RapidRise Yeast
3/4 teaspoon salt
1 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive or vegetable oil
Cornmeal

1. Preheat oven to 400 degrees F. In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Lightly oil 1 (14-inch) pizza pan. Sprinkle with cornmeal. Shape dough into smooth ball.  Roll dough to fit pan. Prebake crust for 10 minutes. Poke any bubbles that may have appeared during baking.
3. Meanwhile, melt butter in a skillet. Add onions and peppers and saute until caramelized. In another skillet, cook cheesesteak patties until cooked through. Stir in desired amount of steak sauce.
4. After crust has prebaked, smear with alfredo sauce. Top pizza with cheesesteak meat, onions and peppers. Sprinkle with mozzarella then lay slices of provolone on top.
5. Bake for 10-15 minutes, or until cheese is golden and bubbly. Let sit for a few minutes before slicing.