Patti Buck’s Steak and Artichoke Pizza


1 pound frozen white bread dough

Olive oil cooking spray

8 ounces beef tenderloin, cut into bite-size pieces

4 ounces Caesar salad dressing

6 ounces artichoke-parmesan marinara sauce from a jar (Mezzetta brand or similar)

4 ounces sun-dried tomatoes in olive oil, drained and chopped

6.5-ounce jar grilled artichoke hearts, drained and cut into bite-size pieces

4 ounces sliced mushrooms, canned or fresh

2.25 ounces sliced black olives, drained

15 ounces shredded mozzarella cheese

4 ounces blue cheese crumbles

1 teaspoon garlic salt


Spray frozen bread dough with olive oil spray, cover with plastic wrap and allow to thaw and to rise at room temperature, 4-6 hours.

Place beef slices and Caesar dressing in a bowl and toss until coated. Refrigerate and allow to marinate until ready to prepare pizza.

To prepare pizza, preheat pizza stone on the center rack of a 500 F oven.

Cover a pizza board with parchment paper upon which to build your pizza.

When dough has risen, flatten it out and shape into a pizza crust with a rim around the outside edge to contain the sauce.

Top dough with artichoke-parmesan marinara sauce, half of cheese, sun-dried tomatoes, grilled artichoke hearts, mushrooms and olives.

Arrange beef tenderloin pieces evenly on top. Discard any remaining salad dressing.

Top with remaining cheese, blue cheese crumbles and garlic salt.

Spray top and crust with olive oil cooking spray. Reduce oven to 450 F. Slide pizza with parchment paper from pizza board onto heated pizza stone. Bake for 20-30 minutes or until crust is golden brown.

Slice and serve garnished with red chili flakes or parmesan cheese, if desired.