Here’s another fun take on a homemade pizza made from a classic flavor profile. The Italian Beef sandwich is popular in Chicago and a play on the French Dip. It is typically slow roasted beef with cheese, bell peppers and pepperonicinis, and some places serve it up with au jus for dipping. Taking those flavors I have put together a hefty homemade pizza in this recipe for Italian Beef Pizza.
When you are prepping the vegetables for this pizza, you want to get them each to be about the same size about a quarter inch squares. It’s not just important for how the dish will look in the end, though that is an important reason too. But it also helps for things to cook at the same rate. You dont want to end up with a cooked through bell pepper and a raw onion or vice versa. Knife skills are so important for good meals, even if you are a home cook. Having a good knife set is so important – especially a solid chefs knife. I like to have one with solid shank that goes all the way into the handle – so that you don’t have a weak point where the blade meets the handle.
As always with my recipes for homemade pizza – I have included my homemade pizza dough below. You can use your own favorite pizza dough recipe – whether it is from your own recipe book, your grocer or pre cooked from a package. What ever you choose to use, just make sure that you parbake it, so that you do not have to bake it through with all the topping on it – as they will be over cooked. You can also use your favorite jarred red sauce or marinara if you do not want to make your own. The sauce that I have included is super simple (you don’t even have to cook it, but you can if you want to).
This is a hefty slice of pizza pie – so we did not have a side with it. With all the beef, cheese and veggies you get a full meal in just a slice or two. If you are trying to feed a few extra people, you could always go with a classic green salad along side this pizza. I will say that – if you have leftovers – it is pretty tasty the next day – hot or cold.
Now Let’s Get Cookin’!
Italian Beef Pizza
- 2 Pizza Crusts see recipe below for Homemade Pizza Dough
- 1 lb Ground Beef
- 1 tbsp Minced Garlic
- 1 tbsp Dried Minced Onion
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 3 cups Mozzarella Cheese
- 1 Red Bell Pepper diced
- ½ Medium White Onion diced
- 2 cups Baby Portabella Mushrooms diced
- 1 cup Pepperonicini chopped
- 1 cup Parmesan Cheese shredded
For the Red Sauce
- 1 15oz can Tomato Sauce
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Red Pepper Flakes
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
- 1 tbsp Hot Honey
- Prepare the pizza dough up to the point of the par-cook. Keep oven on at 425degF.
- In a saute pan over medium-high heat, add ground beef, garlic, onion, salt, pepper and paprika. Cook and crumble until no longer pink.
- Combine sauce ingredients and spread half on each pizza.
- Sprinkle each pizza with one and half cups mozzarella, half of the ground beef, bell pepper, onions and mushrooms. Then add half of chopped pepperoncinis and half of parmesan cheese. Place back in the oven to bake for 12 minutes. Let rest five minutes before slicing.
Thin Crust Pizza Dough
- 2 tbsp Yeast instant
- ⅓ cup Oil
- 1½ cup Warm Water
- 2 tbsp Sugar
- 2 tsp Salt
- 4½ cups Flour
- Prepare all of the ingredients
- In a large bowl, combine warm water, yeast, sugar, salt, and oil. Let sit to activate for about 10 minutes. Yeast should become foamy.
- Add flour to activated yeast mixture. Stir together until a sticky dough forms. Cover with plastic wrap and allow to proof for about an hour (until dough has doubled in size)
- Preheat oven to 425degF.
- Once risen, split into two equal halves. Add one half of dough to floured surface and use a rolling pin to press out into ¼-in thick in the shape of the baking sheet. Move to parchment paper covered baking sheet. Spray with cooking oil.
- Bake for 8 minutes.
- Continue to pizza recipe directions.
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