Mini Philly Cheesesteak Pizzas
Season the steak with salt and pepper.
Add the vegetable oil to a large skillet set over medium-high heat. Once the oil is hot, add the steak and cook until medium-rare, about 3 minutes. Using a slotted spoon, transfer the steak to a plate and leave all drippings in the pan.
Reduce the heat to medium and add the peppers, onions and garlic. Cook, stirring, until the peppers are crisp-tender, about 2 minutes. Remove the vegetables from the heat.
Preheat the oven to 500°F.
Lightly flour your work surface then divide the dough into four equal portions. Roll out each mini pizza until it is 1/4-inch thick.
Dust two sheets generously with cornmeal. Arrange two mini pizzas on each baking sheet then brush them all over lightly with olive oil.
Place once slice of provolone cheese in the center of each mini pizza, leaving a 1/2-inch border around all of the edges. (If needed, tear and overlap the provolone slice to fit it in the center.)
Divide the reserved steak and sautéed vegetables among the mini pizzas then sprinkle each with a portion of the shredded mozzarella cheese.
Bake the mini pizzas until the crust is golden and the cheese is bubbling, 8 to 12 minutes, rotating the baking sheets top to bottom in the oven halfway through. Remove the mini pizzas from the oven then slice and serve.
