This Bomber Pizza recipe brings together the best of a classic cheesesteak and a perfectly crispy pizza. Start by sautéing thinly sliced sweet onions in Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil until they're tender and slightly charred. Simultaneously, season the ribeye with Meat Church Blanco Seasoning and cook it until it's browned and juicy. Combine the beef and onions for a rich, savory filling. Roll out your pizza dough and layer one-third with the cheesesteak mixture, topped with provolone slices. Fold the dough over this filling, creating a calzone-style pocket, and sprinkle the remaining pizza surface with mozzarella. A generous drizzle of roasted garlic olive oil and a final touch of finely grated parmesan bring everything together as you bake this masterpiece in a hot oven, resulting in a golden, cheesy, and utterly satisfying pizza that's packed with flavor in every bite.
WHAT YOU'LL LOVE
- One pizza, two completely different bites: Folding a third of the dough over a cheesesteak filling while leaving the rest open and topped means every pizza gives you a stuffed, calzone-style bite and a classic flat, cheesy pizza bite — you get both textures from a single pie.
- 800°F oven heat builds real char fast: Cooking the onions and beef directly in cast iron skillets inside the pizza oven, then baking the assembled bomber at that same blistering heat, produces deep char on the filling and a properly crisp, blistered crust in well under an hour total.
- Two pizzas means real leftovers, or real sharing: This recipe explicitly makes two full pizzas, which makes it a genuinely good option for a group gathering or for having a second pizza ready to reheat later in the week.
- Roasted garlic olive oil ties the whole pizza together: Using Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil in the onion sauté, drizzled over the mozzarella side, and brushed on top of the stuffed side means the same garlicky base flavor runs through every component of the dish.
