Prep: 20 minutes

Bake: 18 minutes

Oven 425 degrees F

Ingredients

2 medium potatoes, scrubbed and cut into 1-inch pieces
1 cup water
12 oz. beef ribeye steak, trimmed of fat and cut into 1-inch pieces
4 to 6 cloves garlic, minced
1 Tbsp. olive oil
1 13.8-oz. pkg. refrigerated pizza dough
1 8-oz. pkg. shredded pizza cheese (2 cups)

2 to 3 tsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
1/3 cup small slivers red onion
Cracked black pepper (optional)
Kosher salt (optional)
Olive oil (optional)

Directions

1. Preheat oven to 425 degrees F. In skillet combine potatoes and water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until tender; drain. Set aside. Wipe skillet. In same skillet, cook steak and garlic in 1 tablespoon hot oil over medium-high heat 4 to 5 minutes or until steak pieces are browned, stirring occasionally. Remove from heat; set aside.

2. Unroll pizza dough onto greased large baking sheet; press in 16x11-inch oval. Build up edges. Bake 8 to 10 minutes or until golden; sprinkle with 1 ½ cups of the cheese. Add potatoes and beef. Add remaining cheese and the rosemary.

3. Bake 10 to 12 minutes or until cheese is melted. Sprinkle onion over pizza. If desired, sprinkle with pepper and salt and drizzle with additional olive oil.

Makes 4 servings