There's no Superbowl Sunday without pizza, BBQ, and wings. Dramatic, we know, but good food and company are some of the main reasons we gather. Watching your team achieve glory on the gridiron is the second cherry on top.

The Solo Stove team is out for a little glory on the cast iron and in the Solo Stove Pi Pizza Oven. In honor of two food cities going head-to-head in the 2023 Super Bowl, we crisped up a few pies topped with each city's local fare. For the Philadephia Eagles, you know we had to try our hand at a Philly Cheesesteak Pizza. To represent the Kansas City Chiefs, we took a traditional BBQ pizza up a notch with a KC BBQ Burnt Ends Pizza.

Try'em out, and let us know how we did!

Philly Cheesesteak Pizza

Tools

Pi Pizza Oven

Bamboo Peel

10.5" Cast Iron Skillet

Cutting Board

Chef's Knife

Pizza Cutter

White Garlic Base

 1 TB butter

 1 TB flour

 2/3 c. COLD milk

 3 diced garlic cloves

 1/8 tsp salt

1/8 tsp black pepper

 1 tsp crushed red pepper

 ¼ cup parmesan cheese

Solo Stove Neapolitan Dough

Toppings

6 ounces of shaved ribeye (ribeye is the OG of Philly Cheesesteaks, do it right)

½ green bell pepper, sliced

5 mushrooms sliced thinly

½ sweet yellow onion, thinly sliced

1:1 ratio of shredded mozzarella

Sriracha Horseradish Sauce

Instructions

1. Turn your Pi on and get it preheating. We typically use propane, but you can also use wood fuel for this pizza. Let it preheat for about 15 minutes. 

2. You can use any white garlic sauce base for your sauce. We made our sauce inside on the stovetop. First, melt the butter over medium heat, then add the flour and let that cook for about a minute. Add the diced garlic. Then, add the milk all at once, making sure to add enough to make a sauce-like consistency when combined. Let that “Bad Larry” simmer, and add your shredded parmesan and seasonings. The crushed red pepper is the secret here. Once everything is added and you have a nice consistency, turn the heat off and set it aside until you're ready to build the pizza. 

3. Now, we need to cook up our toppings. We used a heat-resistant glove on one hand to remove the cast iron pan as needed. Place a 10.5” cast iron skillet into Pi to heat up. Let it get up to about 400°, then remove it and add some olive oil and your sliced onions and peppers. Mix the onions and peppers around, so they get coated in the olive oil, then return the cast iron to the Pi. Let them cook for about 5 minutes, occasionally removing the cast iron from the Pi to stir them around. Once the onions and peppers have softened, add the mushrooms to the mix. (Be careful not to add the mushrooms too quickly, as they are more delicate and prone to burn). Cook for another minute or until all the veggies are nice and soft. Then remove the cast iron from Pi and empty the ingredients into a bowl.

4. Now, HERE COMES THE BEEF! Using the same cast iron pan, throw it back in the Pi until it gets back up to 400°. Season your finely shaved ribeye with a little bit of kosher salt and black pepper.

5. Once the cast iron reaches temperature, remove it from the oven and add pieces of ribeye to the pan, making sure they lay flat on the bottom. Insert the cast iron back into the Pi and let the meat cook for about 30 seconds. Remove it from the Pi (these bad boys are thin, so they cook quickly), and start shredding the ribeye with two spatulas, two forks, or one fork and one spatula (hit ‘em with the combo.). Once you reach your desired steak consistency, put it back into the Pi for about another minute (if that), stirring occasionally. Remove the cast iron when the meat is medium rare. 

6. Finally, we’re ready to build the pizza. I used the Solo Stove Neapolitan Dough Balls, but you can use a crust that you prefer. Stretch it until it's 12” in diameter, and place it on a bamboo peel. Spread the white garlic sauce onto the dough, leaving about a half inch around the edge for the crust. Add your 1:1 mixture of shredded mozzarella and smoked provolone to your liking. Top the cheese with the ribeye steak, onions, peppers, and mushrooms. Now you’re ready to fire this bad boy. 

7. Launch the pizza into the Pi and set it for about 25-30 seconds. Then start to turn the pizza, about ¼ of a turn each time. The total cook time will be approximately 90 seconds, or until the cheese starts to bubble and toast. Once it’s cooked, take the pizza out of the Pi and place it on a serving board. To add a little heat, we drizzled sriracha horseradish sauce on top.

KC BBQ Burnt Ends Pizza

Tools

Pi Pizza Oven

Bamboo Peel

2 Mixing Bowls

10.5" Cast Iron Skillet

Chef's Knife

Pizza Cutter

Cutting Board

Toppings

Solo Stove Neapolitan Dough

4 TB Kansas City Three Little Pigs BBQ Sauce

1/8 lb BBQ Burnt Ends, roughly chopped

1/4 c. grated Sharp American White Cheddar

1/4 c. grated 100% Whole Milk Mozzarella

1/4 c. grated Picante Provolone

1/4 c. grated Pecorino Reggiano

5-6 Pickle Slices

1 Onion, halved and thinly sliced

1 c. Vegetable Oil

Batter

1 c. Buttermilk

1/2 cup Flour

1/2 tsp Garlic Powder

1/2 tsp Italian Seasoning

1/2 tsp Smoked Paprika

Chipotle Tabasco Sauce (to taste)

Instructions

1. Turn your Pi on and preheat for about 15 minutes until it reaches 400°.

2. Place vegetable oil in your cast iron skillet. Then, put the skillet into the Pi to heat the oil.

3. Next, let's prepare our pickle slices and onion strings for frying. Whisk buttermilk and a few dashes of Tabasco sauce into a mixing bowl. Then, whisk the flour, garlic powder, Italian seasoning, and paprika in another mixing bowl. Using one hand for "wet ingredients" and one hand for "dry ingredients," dip a few pickle slices in the buttermilk mixture, then coat in the flour mixture and set aside. Repeat with onion slices.

4. Now, let's fry! Pull the skillet from the Pi with a heat-resistant glove on and place the coated pickle slices in the hot oil. Return the skillet to the Pi and cook for about 1-2 minutes. Once the pickles are very lightly crisped, remove them from the skillet, rest them on a paper towel, and repeat this step with the coated onion strings.

3. Alright, let's build this baby. We used Solo Stove Neapolitan Dough Balls, but you can use any dough you like. Stretch it until it's 12” in diameter, and place it on a bamboo peel. Spread KC BBQ Sauce on the dough, leaving about a half inch around the edge for the crust. Sprinkle each cheese, to your liking, on top of the KC BBQ sauce. Then, top with burnt ends, fried pickles, and fried onion.

4. Launch the pizza into the Pi and set it for about 25-30 seconds. Then start to turn the pizza, about ¼ of a turn each time. The total cook time will be approximately 60 seconds, or until the cheese starts to bubble and toast. Once it’s cooked, take the pizza out of the Pi and place it on a serving board.

May the Best Pizza Win