Ingredients

• 2  medium potatoes, scrubbed and cut into 1-inch pieces
• 1  cup water
• 12  oz. beef ribeye steak, trimmed of fat and cut into 1-inch pieces
• 4  to 6 cloves garlic, minced
• 1  Tbsp. olive oil
• 1  13.8-oz. pkg. refrigerated pizza dough
• 1  8-oz. pkg. shredded pizza cheese
• 2  to 3 tsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
• 1/3  cup small slivers red onion
•   Cracked black pepper (optional)
•   Kosher salt (optional)
•   Olive oil (optional)

Directions

1. Preheat oven to 425 degrees F. In skillet combine potatoes and water. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until tender; drain. Set aside. Wipe skillet. In same skillet, cook steak and garlic in hot oil over medium-high heat 4 to 5 minutes or until steak pieces are browned on outside, stirring occasionally. Remove from heat; set aside.

2. Unroll pizza dough onto greased large baking sheet; press in 16x11-inch oval. Build up edges. Bake 8 to 10 minutes or until golden; sprinkle with 1-1/2 cups cheese. Add potatoes and beef. Add remaining cheese and rosemary.

3. Bake 10 to 12 minutes or until cheese is melted. Sprinkle onion, pepper, and salt. Drizzle olive oil.