Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, store-bought
- 1 cup (240 ml) crushed tomatoes or plain tomato sauce
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 1 tsp dried oregano + 1/2 tsp dried basil
- 1 tbsp olive oil (plus 1 tsp for the crust)
- 8 oz (225 g) low-moisture mozzarella, shredded
- 8 oz (225 g) thin-sliced Italian beef (deli or leftover)
- 1/2 cup (80 g) hot or mild giardiniera, drained and roughly chopped
- 2 tbsp grated Parmesan
- 1 tbsp cornmeal or semolina for dusting (optional)
- Salt, sugar, and crushed red pepper flakes to taste
Do This
- 1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack for at least 20 minutes.
- 2. Stir together crushed tomatoes, tomato paste, garlic, oregano, basil, olive oil, a pinch of sugar, salt, and red pepper flakes.
- 3. Let dough come to room temperature, then stretch into a 12-inch circle on parchment or a cornmeal-dusted pan; brush the rim with olive oil.
- 4. Spread about 3/4 cup sauce on the dough, leaving a 1-inch border; top with mozzarella.
- 5. Arrange Italian beef over the cheese in loose folds and scatter giardiniera on top; sprinkle with Parmesan.
- 6. Bake 12–15 minutes until the crust is deep golden and the cheese is bubbly with browned spots; rest 5 minutes, then slice and serve.
Why You’ll Love This Recipe
- All the flavors of a Chicago Italian beef sandwich in pizza form: juicy beef, tangy giardiniera, and a rich tomato base.
- Approachable for home cooks: use store-bought dough and deli-sliced beef for an easy weeknight dinner.
- Customizable heat level: choose hot or mild giardiniera, or mix the two for just-right spice.
- Crowd-pleasing and fun: perfect for game day, casual parties, or a twist on classic pizza night.
Grocery List
- Produce: 1 head garlic, fresh parsley or basil (optional), 1 small red onion (optional, for extra topping)
- Dairy: Low-moisture mozzarella cheese, Parmesan cheese
- Pantry: Pizza dough (or flour, yeast, sugar if making dough), crushed tomatoes or tomato sauce, tomato paste, dried oregano, dried basil, crushed red pepper flakes, olive oil, kosher salt, sugar, cornmeal or semolina (optional), thin-sliced Italian beef (deli or pre-cooked), jar of hot or mild giardiniera
Full Ingredients
For the crust
- 1 lb (450 g) pizza dough, store-bought or homemade
- 1 tbsp olive oil, divided (for brushing the crust and greasing the pan)
- 1 tbsp fine cornmeal or semolina, for dusting the pan or peel (optional)
For the tomato base
- 1 cup (240 ml) crushed tomatoes or plain tomato sauce
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes (optional, to taste)
- 1/2 tsp kosher salt (or to taste)
- 1/2 tsp sugar (balances acidity)
- 1 tbsp olive oil
For the toppings
- 8 oz (225 g) low-moisture mozzarella cheese, shredded or thinly sliced
- 8 oz (225 g) cooked thin-sliced Italian beef (from the deli counter or leftover Italian beef)
- 2 tbsp beef jus or low-sodium beef broth (optional, for gently warming the beef)
- 1/2 cup (80 g) hot or mild giardiniera, well drained and roughly chopped
- 2 tbsp grated Parmesan cheese
- 1/4 small red onion, very thinly sliced (optional)
For finishing
- 2 tbsp chopped fresh parsley or basil (optional)
- Extra giardiniera and a little of its seasoned oil, for serving (optional)
For optional homemade pizza dough (makes about 1 lb / 450 g)
- 3/4 cup (180 ml) warm water, about 105–110°F (40–43°C)
- 1 tsp sugar
- 2 1/4 tsp (7 g) active dry yeast
- 2 1/2 cups (315 g) bread flour (plus extra for dusting)
- 1 1/4 tsp kosher salt
- 1 1/2 tbsp olive oil
Step-by-Step Instructions
Step 1: If making dough, mix and let it rise
If you are using store-bought dough, skip to Step 2. To make the optional dough: In a small bowl, combine warm water and sugar, then sprinkle the yeast on top. Let it sit for 5–10 minutes, until foamy. In a large bowl, whisk together the bread flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm spot for 60–90 minutes, or until doubled in size. Punch down the dough and shape it into a tight ball. Let rest, covered, while you prepare the toppings.
Step 2: Preheat the oven and prep your pan or stone
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C) for at least 20–30 minutes so the stone or pan is thoroughly hot. A fully preheated surface is key for a crisp crust.
If you are using a pizza peel, cut a piece of parchment just slightly larger than a 12-inch circle. If baking on a regular pan, lightly brush the pan with olive oil and dust with cornmeal or semolina to prevent sticking and add a bit of texture.
Step 3: Make the quick tomato base
In a small bowl, combine the crushed tomatoes (or tomato sauce), tomato paste, minced garlic, dried oregano, dried basil, crushed red pepper flakes (if using), kosher salt, sugar, and 1 tbsp olive oil. Stir until smooth and evenly mixed.
This sauce does not have to be cooked first; it will cook on the pizza. If you prefer a slightly thicker, richer sauce, gently simmer it in a small saucepan over low heat for 5–10 minutes, then cool slightly before using.
Step 4: Prep the Italian beef and giardiniera
Separate the slices of Italian beef so they are not stuck together, tearing them into large, bite-size pieces. If the beef is cold from the refrigerator, you can gently warm it to keep the pizza from baking too long: place the beef and 2 tbsp of beef jus or broth in a small skillet over low heat just until heated through, 2–3 minutes. Do not boil or overcook; you simply want it warm and juicy. Lift the beef out with tongs and let any excess liquid drip off.
Drain the giardiniera very well, then roughly chop it so you get a bit of every vegetable in each bite. Pat it dry with paper towels to remove excess oil and brine; this helps keep the pizza from getting soggy. Shred or slice the mozzarella and finely grate the Parmesan. If using red onion, slice it very thinly.
Step 5: Stretch the dough and add the tomato base
If using store-bought dough, remove it from the refrigerator 30–45 minutes before baking so it can come to room temperature and relax. On a lightly floured surface, press the dough into a flat disk, then gently stretch or roll it into a 12-inch circle, leaving the edges slightly thicker to form a rim.
Transfer the dough to your prepared parchment or pan. Use your fingertips to gently dimple the center of the dough, leaving about a 1-inch border around the edge. Brush the outer rim of the crust with about 1 tsp of olive oil for color and flavor. Spread about 3/4 cup of the tomato base over the center, using a spoon to swirl it evenly and leaving the oiled rim bare. If you like a saucier pizza, you can use up to the full 1 cup of sauce, but avoid overloading the dough.
Step 6: Top with cheese, Italian beef, and giardiniera
Evenly distribute the shredded or sliced mozzarella over the sauced area of the pizza. You want good coverage, but avoid piling it too thick in the very center so the dough cooks properly.
Arrange the Italian beef over the cheese in loose folds and ribbons, rather than packing it down. This helps it heat through quickly without drying out. Scatter the chopped giardiniera evenly over the top so every slice gets a mix of peppers and vegetables. If using red onion, tuck the thin slices between the beef and giardiniera. Finally, sprinkle the grated Parmesan over everything for an extra savory layer.
Step 7: Bake until bubbly and finish with fresh herbs
Slide the pizza (on its parchment, if using) onto the preheated stone or baking sheet. Bake for 12–15 minutes, rotating the pizza halfway through if your oven has hot spots. The pizza is done when the crust is deep golden, the bottom is crisp, and the cheese is melted and bubbling with a few browned spots.
Remove the pizza from the oven and let it rest on a cutting board for 5 minutes. This short rest helps the cheese set slightly so the toppings do not slide off when you slice. Sprinkle with chopped fresh parsley or basil, if using. For extra Chicago-style flair, drizzle just a little of the giardiniera’s seasoned oil over the top or add a few extra spoonfuls of giardiniera. Slice into wedges (or tavern-style squares) and serve hot.
Pro Tips
- Room-temperature dough stretches better. Cold dough springs back and can tear. Let it sit out until it feels relaxed and easy to stretch.
- Get the oven very hot. A fully preheated stone or pan at 475°F (245°C) is the secret to a nicely crisped bottom crust at home.
- Drain the giardiniera well. Patting it dry with paper towels prevents excess oil and brine from making the pizza soggy.
- Do not overload with beef. Eight ounces is plenty for a 12-inch pizza; more can weigh down the crust and prevent it from baking through.
- Let it rest before slicing. A 5-minute rest allows cheese and toppings to settle, giving you cleaner slices and better texture.
Variations
- Extra cheesy Chicago-style. Add 1/2 cup shredded provolone or fontina along with the mozzarella for a richer, gooier cheese pull that pairs beautifully with the tangy giardiniera.
- Tavern-cut thin crust. Roll the dough thinner (about 11 x 15 inches on a sheet pan), bake until very crisp, and cut into small squares for a classic Chicago tavern-style feel.
- Sausage & giardiniera swap. Replace the Italian beef with 8 oz cooked crumbled Italian sausage. Keep the giardiniera and tomato base the same for another very Chicago-inspired combo.
Storage & Make-Ahead
Leftover slices keep well. Let the pizza cool completely, then store slices in an airtight container or well-wrapped on a plate in the refrigerator for up to 3–4 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is melted. For longer storage, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months; reheat from frozen at 400°F (200°C) for 12–15 minutes. The tomato base can be prepared up to 3 days in advance and kept refrigerated in a sealed container. Homemade dough can be made 1–2 days ahead and refrigerated (well wrapped), or frozen for up to 1 month; thaw overnight in the fridge, then let come to room temperature before shaping.
Nutrition (per serving)
Approximate values for 1 serving (1/4 of a 12-inch pizza): about 650–700 calories; 33 g protein; 26 g fat; 70 g carbohydrates; 4 g fiber; 1,500–1,800 mg sodium. Actual values will vary based on specific brands of dough, cheese, Italian beef, and giardiniera used.
