Philly-Style White Pizza

Philly-style white pizza takes everything you love about a Philly cheesesteak and slides it onto a homestyle pizza crust. Shaved roast beef, sliced onions, green bell peppers, and earthy mushrooms get sauteed with Worcestershire and garlic powder, then piled on a garlic-brushed bread dough base under a blanket of melty cheese and grated Parmesan. No red sauce, just savory, cheesy intensity.

The pre-saute matters. Vegetables and beef cook together to soften and concentrate their flavors before the pizza goes in the oven. Skip it and the toppings either burn on top or steam-out the crust below. Worcestershire is the secret seasoning here, adding the umami depth that makes the beef taste like a deli sandwich.

Building the pizza in layers, with cheese both under and over the meat mixture, keeps the toppings glued to the crust and prevents that classic pizza slide where the whole cap of cheese pulls off in one bite.

Kitchen Tips

• Frozen bread dough thawed overnight works just as well as fresh pizza dough.
• Form a thick rim around the edges so the cheese-laden center has a wall to climb instead of spilling over.
• Use a sharp provolone, mozzarella, or a blend with white American for the most authentic Philly flavor.
• Let the pizza rest 5 minutes after baking so the cheese sets and slices stay intact.
• Pair with a cold beer or a sharp pickled pepper relish to cut the richness.

Variations

• Swap roast beef for shaved chicken and add a drizzle of buffalo sauce for a buffalo-style white pizza.
• Use jarred Italian giardiniera as a finishing topping for a tangy Chicago twist.
• Stir a tablespoon of horseradish into the cheese for a sharper, sinus-clearing bite.