Our city’s obsession with Italian beef sandwiches has been well documented both here and nationally (if you’ve watched The Bear, you know what I mean). For the locals especially, it’s not surprising to see it on another Chicago favorite —thin crust pizza.
Give it a try…no need to move here to get your fix.
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Italian beef on pizza? Here’s why
Putting something as juicy as Italian beef on pizza might sound strange, but—it’s equally amazing as when it’s stuffed into a cheesy beef calzone.
I have several Italian beef recipes here but they all don’t qualify as “Italian beef”. Only one does and that is my heavily seasoned, Italian beef slow braised in a Dutch oven. While I wouldn’t make this beef only to make pizza (of course, feel free!), I am suggesting you use leftover Italian beef to make this pizza.
Buttery garlic pizza sauce
For the sauce base, I turned to my local Italian beef expert (aka my hubby) for advice. He suggested trying a butter and garlic sauce instead of a traditional red pizza sauce and it was the perfect call—it brings out the best in the Italian beef.
A couple ingredient notes
- Fresh mozzarella and sharp white cheddar. Adds a tangy kick, creamy cheese pull and that familiar Chicago beef and cheddar flavor.
- Giardiniera. This one is a must. The spicy pickled vegetables add a vinegary punch but I serve it on the side to keep things mild for those who aren’t fans of the heat.
Time to make pizza
Essential pizza-making tools
Below are the tools I depend on when I make pizza:
Pizza peel. When it comes to pizza peels, one is great and 2 is better, especially when making multiple pizzas like you will for breakfast pizza. I use both this wooden pizza peel (similar to the one linked) and this Epicurean pizza peel in tandem. So good!
Stone or steel. I use these Emile Henry ceramic pizza stones and they help make the BEST crispy pizza crust ever! You preheat them at 500˚ for 20 minutes or so and pop your pizza on them using a peel. Crispy pizza (even in the center) in 10 minutes!
Pizza cutter. I have a Cutco pizza cutter that is a gem but also have one of these long rocker pizza cutters – makes me feel like a pro!
Cornmeal and/or semolina flour. I always keep cornmeal and semolina flour on hand to sprinkle on the pizza peel so that the pizza slides easily into the oven onto the stone. They both also add an amazing crunch!
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Italian Beef Pizza with Garlic Butter Sauce
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Equipment
- cornmeal
Ingredients
- 1 ball of pizza dough, from homemade pizza dough recipe; at room temp; store-bought also works *see below
- 3 Tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup extra sharp white cheddar, grated; or more if you like
- 8 oz seasoned Italian beef, use this Chicago style Italian beef recipe, well-drained; reserve juice for dunking. Can use store bought.
- 4-5 slices fresh mozzarella, torn into pieces
- kosher salt
- ground black pepper
- Romano or Parmesan cheese
- crushed red pepper, if desired
- ½ cup giardiniera, drained
- cornmeal , for sprinkling under crust so it doesn't stick to the pan
Instructions
- Preheat oven to 500˚ and place a pizza stone in the oven to heat for about 20 minutes.
Make the garlic butter
- In a small 8" skillet, add the butter and minced garlic and melt/saute over medium heat. You want the butter to bubble but the garlic to not brown. This should take about 2 minutes.
Assemble the pizza
- To a large pizza peel, generously sprinkle on cornmeal.
- On a floured counter or cutting board, press the dough into a round and using fingers and pushing in a circular motion, swirl the crust and push out until the circle reaches about 13” in diameter.
- Place dough on pizza peel sprinkled with cornmeal.
- Use a pastry or silicone brush to brush on garlic butter as evenly as you can over the whole pie, including the crust.
- Sprinkle on sharp cheddar cheese evenly over crust followed by spacing of the Italian beef. You can keep the pieces as big or small as you like. Just remember you'll be cutting the pizza into squares or slices.
- Evenly space ripped fresh mozzarella over the beef. Add a quick drizzle of olive oil and sprinkle the pizza with salt, pepper and parmesan cheese.
- Bake for about 10 minutes or until the crust is cooked and top is charred to your liking. Broil if desired for a touch more char.
- Serve with more parmesan cheese and giardiniera on the side.
Notes
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- Sicilian-style pizza dough: a thicker, bakery-style pizza dough
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- Neapolitan pizza dough: a crisp, pizza dough with puffy pockets.
- Chicago thin crust pizza dough. A tavern style dough.
