It’s a match-made duo as Chef Tom unites the Chicago Style Italian Beef Sandwich with a New York Style thin crust pizza. Pair it with beef au jus for a savory union of two Italian favorites. It’s everything you love about Italian Beef Sandwiches from the Giardiniera, juicy roast beef and melty provolone married to pizza crust with mozzarella and a marinara beef-infused sauce.
Italian Beef Pizza
Tom Jackson
Rated 5.0 stars by 3 users
Category
Pizza
Cuisine
Italian
Servings
8
Prep Time
1 hour
Cook Time
2 hours 5 minutes
Calories
1128
Chef Tom transforms the Chicago Style Italian Beef Sandwich into a pizza using the versatility of the epic YS1500s Outlander with the YS Wood Fired Oven attachment installed. This allows for a seamless transition between smoking and roasting. Serve with a side of beef au jus for dipping. The result is a savory fusion of two Italian favorites in one single recipe.
Ingredients
- 4 cups yellow onion, large dice
- 2 cups carrots, large dice
- 2 cups celery, large dice
- 6 cloves garlic, smashed
- 1/4 cup tomato paste
- 4 sprigs thyme
- 4 sprigs rosemary
-
2 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, whole
-
1/4 cup Cattleman’s Grill Italiano Seasoning
-
1/4 cup Yoder Smokers Beef Rub
- 1 cup dry red wine
- 5 lb Creekstone Farms Eye of Round Roast
-
2 tbsp Bear & Burton’s The W Sauce (Worcestershire)
- 1 1/2 quarts beef stock
-
Pizza dough recipe
-
6 tbsp Urban Slicer Pizza sauce
- 2 tbsp au jus (from Italian beef recipe above)
- 2 cups low moisture Mozzarella
- 12 oz thin sliced Italian beef (from recipe above)
- 9 thin slices Provovlone
- 1 cup Chicago Giardiniera (Hot Peppers)
For the Beef Roast & Jus:
For the Pizza
Directions
- Preheat your Yoder Smokers YS1500s Outlander Pellet Grill to 425ºF with the Yoder Smokers Wood Fired Oven installed. Make sure the damper door is pulled open to allow the flame to enter the wood fired oven.
Combine one-quarter cup each of Cattleman’s Grill Italiano Seasoning and Yoder Smokers Beef Rub and mix well. Then Combine your onion, carrots, celery, garlic, tomato paste, herbs and peppercorns in a Lodge Cast Iron Casserole Dish and add three tablespoons of the seasoning mixture. Mix well to coat the veggies in the tomato paste.
- Transfer the casserole dish to the Yoder Smokers Wood Fired Oven. Cook until the veggies are softened and browning, about 30 minutes, spinning the dish halfway through to brown evenly. Add the wine to the dish and scrape the bottom of the dish with a wooden spoon. Let the wine cook down briefly until almost gone. Remove the pan from the oven and transfer to grill grate to the side of the oven. Close the damper door.
- Slather the eye of round roast with The W Sauce. Season with the remaining seasoning mixture. Nestle the roast into the pan full of roasted veggies. Fill the pan full with beef stock. Roast on the side shelf (not inside the wood fired oven, but on the shelf to the side) for about 45 minutes. Flip the roast over and refill the pan with beef stock. Roast to an internal temperature of 120ºF. Remove the pan from the grill.
- Remove the roast from the pan and transfer to the refrigerator to chill.
- Strain the liquid from the remaining solids. Discard the solids. Save the jus for dipping your beef slices and pizza slices.
Make your pizza dough (full instructions in links). This will yield two large pizzas. While the dough rises, slice the beef very thin (preferably on a deli meat slicer).
- Increase the grill temperature to 500 and open the damper door once again.
- Roll out a dough ball. Mix three parts pizza sauce with one part au jus. Spread a thin layer of pizza sauce mixture. Sprinkle once cup mozzarella cheese over the sauce. Dip your thin sliced beef into the hot jus. And place on top of the cheese. Top the beef with tor slices of provolone. Spoon giardiniera on top.
- Bake the pizza in the wood fired oven, turning occasionally to brown evenly, until the bottom is crispy and the top is browning, about 3-4 minutes. Repeat with the second
- Slice the pizza and serve with warm beef jus for dipping.
Recipe Note
Other Recipes You Might Enjoy:
Chicago Style Italian Beef Sandwich
Recipe Highlights and Insights:
What does it mean to bloom your yeast?
Blooming is the process of ensuring your yeast is alive.
Do you need to bloom yeast?
It is said that active dry yeast is dormant until it is woken by warm water. Instant yeast, aka rapid-rising yeast, does not need to be activated and is ready to be used in your recipe. However, if you are not sure if your instant yeast is still alive there is no harm in blooming a small portion of the yeast. After all, blooming is a simple process to test whether the yeast is in fact alive and activated. Instant yeast will typically bloom a few minutes quicker than dry active yeast.
How do you bloom yeast?
You add the active dry yeast to warm water. Then sit back and watch and wait for the magic of a big blooming effect. It starts on the surface of the liquid and then grows into a foam in just a few minutes. Once it does this, it means it is alive and ready to be used in a recipe.
What if it doesn’t bloom?
Check the temperature of the liquid you used in the blooming process. You should use warm water, recommended between 110-115 degrees Fahrenheit. If it’s not hot enough the yeast will not bloom. If the water is too hot or even boiling it will kill your yeast. This can cause your bread not to rise. Another reason the yeast may not bloom is the fact that the yeast may have expired.
Nutrition
Nutrition
- Serving Size
- 8
- per serving
- Calories
- 1128
- Fat
- 50 grams
- 65%
- Saturated Fat
- 19 grams
- 94%
- Cholesterol
- 322 milligrams
- 100%
- Sodium
- 2149 milligrams
- 93%
- Carbs
- 41.6 grams
- 15%
- Fiber
- 6 grams
- 22%
- Sugar
- 7 grams
- Protein
- 117 grams
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