A fun twist on a Philly classic. Pastrami-spiced steak strips and top cheesy pizzas with classic green bell peppers.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Pastrami Spice Blend
Red Wine Vinegar(ContainsSulphites/Sulfite)
Naan Bread(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Core, then thinly slice pepper. Whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Pat beef dry with paper towels, then cut any large pieces in half. Sprinkle over pastrami spice.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, stirring occasionally, until browned, 4-6 min.** (NOTE: For 4 ppl, cook half the strips at a time, using 1/2 tbsp oil for each batch!). Transfer to a plate, set aside.
Heat same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to the plate with beef.
While peppers cook, on a baking sheet, arrange naan upside-down (use 2 baking sheets for 4 ppl). Broil in middle of oven, until golden-brown, 1-2 min. (TIP: Keep your eye on the naan so they don't burn!)
Flip naan right-side up. Spread marinara sauce across naan. Top with beef and peppers, then sprinkle over Parmesan and mozzarella cheese. Broil assembled pizzas, in the middle of oven, until toppings are warmed through, 3-4 min. (NOTE: for 4 ppl, broil half the pizzas at a time.)
Add spring mix to the bowl with dressing. Toss to combine. Season with salt and pepper. Cut pizza into quarters. Divide pizza and salad between plates.