After proofing dough ball, flour surface and gently with your fingertips work the dough in an outward motion from the center. Rotate the dough periodically until you have hand stretched the dough to a 14-inch surface area. This will be a thinner crust pizza.
Heat your pizza oven.
Using a pastry brush apply the olive oil to the crust. Sprinkle with salt and pepper.
In a bowl over-heat whisk together alfredo sauce, basil and oregano. Using a 4 oz ladle swirl from the center the sauce on the dough.
Sprinkle about half of the cheese on top of the sauce. Now arrange sirloin, onion and bell peppers on top. Sprinkle the rest of the cheese on top and place on a pizza screen to cook in your oven until crust edge turns golden.
Remove from oven transfer to cutting surface, slice and serve.
8 oz Piancone® Alfredo Sauce
2 tbsp Peak Fresh Produce® Basil, chopped
1/4 tsp Roma® Black Pepper, Ground
1 1/2 cup Bacio® Cheese, Mozzarella, shredded
12 oz Roma® Dough Ball
1 cup Roma® Flour
1/2 cup sliced Peak Fresh Produce® Pepper(s), Green Bell
1/2 cup Piancone® Oil, Olive, Extra Virgin
2 tbsp Peak Fresh Produce® Oregano, chopped
1/4 cup Red Bell Pepper, sliced
1/4 tsp salt
8 oz Braveheart® Black Angus Beef Steak(s), Sirloin Fillet, sliced thin
1/4 cup Yellow Bell Pepper, sliced
1/2 cup Peak Fresh Produce® Onion(s), Yellow, sliced thin