Cheesesteak pizza with garlic Alfredo

Soften sliced green pepper and yellow onion in a pan with a little oil; take off the heat when soft.

Melt a tablespoon of butter, add four cloves minced garlic and cook until fragrant.

Add 3 tablespoons flour and cook about a minute until dry and sandy to lose the raw flour flavour.

Whisk in a cup of chicken broth until fairly smooth, flattening clumps with the spatula, then add a cup of milk.

Bring to a simmer and cook a couple of minutes until thick enough that a line dragged with the spatula does not fill in.

Season with a few red pepper flakes, a little pinch of salt and about half a teaspoon of Italian seasoning; stir in finely shredded Parmesan. Kill the heat and set aside.

Slice a very cold, partly frozen prime New York strip paper thin on a slicer.

Stretch a 225 g dough ball with a little flour to about 10 inches; put cornmeal on the peel and lay the dough on it.

Spread a base layer of Alfredo, scatter the pepper and onion, tear the raw steak over generously since it shrinks, and finish with a little shredded low-moisture mozzarella, leaving an edge.

Bake in the pizza oven at about 900 degrees, turning every 20 seconds or so, until coloured and spotted underneath.

Finish with a little more shredded Parmesan and cut.

Variation: without a slicer, freeze the steak about an hour to slice thin; in a regular 500 degree oven the pizza would take about 10 minutes.