The Number 9...Pizza Style

D'Angelo's, oh how I miss thee...
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Well it's true, from time to time I do! If your from New England, then you know just what I'm talking about. A bona fide 100% sub sandwich mecca, these guys know how to do things right.
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Never being outside of the Philly airport, I can't say what I think of the Philly Cheese Steak. I do suspect it is something that I would love, but until I'm faced with the difficult choice of Pat's or Geno's (or perhaps I'll have both!), I keep lusting after D'Angelo.
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A franchise business, these sub shops pop up just about everywhere throughout New England. Well everywhere except in my town!
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My husband and I just LOVE the Number 9. Best on the white grinder/sub roll, with mayo - it consists of finely shaved beef, sauteed onions, peppers, mushrooms and of course cheese. They melt the american cheese on the beef and veg mix just before it is swooped up and stuffed in the mayo lathered white roll. AWESOME. That is all there is to say, it - is - AWESOME!
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From time to time I do recreate this dish at home. Always close, but never the same. One evening I decided we needed to change up our pizza routine, so I created this Number 9...Pizza Style.
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The happy beginnings...lean steak, onions, peppers, mushrooms and garlic.

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The steak should be thinly sliced and usually I'll freeze the beef just long enough to make it firm and take the time to cut to the point of almost being shaved. By now you must all know by now that Pizza Night is very close to an after thought in our home, so I instead did my best considering the nature of the evening.
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The veggies are all sauteed in olive oil and garlic, then seasoned with salt/pepper.

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Once softened, they are placed to the side.
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In that same pan where the tasty mix of veg were cooked, goes the steak.

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Seasoned with salt and pepper, this is the juicy finished product.
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The pizza dough has rested, our toppings complete and now the assembly begins!

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I've said this before and I'll say it again - the key to Pizza Stone creations...corn meal! It really does help with the transfer from peel to oven and back out again. Not to mention it does wonderful things to the bottom of the crust for flavor.

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Now that's a pizza!

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Piled HIGH with Number 9 goodness :O)

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Fresh outta the oven.

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Our Number 9...Pizza Style!

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A delicious creation.

However the same still holds true always close, but never the same.

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I was tempted to try something crazy like incorporate mayo into this pizza somehow...but did wuss out.

How would I do this? Hmm, not sure ideas?!?!

There is always next time!