Italian beef is a Chicago street corner staple. Dipped, wet or dry — whichever you prefer, this iconic sandwich is a delicious inspiration that translates well to pizza. The giardiniera brings a heat (or you can opt for mild) and an abundance of flavor to the sandwich. The tangy profile of the giardiniera, coupled with the shaved Italian beef, really steals the show here. While once difficult to get outside of the Windy City, you shouldn’t have any trouble locating it from your distributor. Or you can make your own! It’s not hard to pull off.
If you’re the do-it-yourself type, consider making your own giardiniera in house. Here’s an easy recipe — as well as an article on giardiniera so you can familiarize yourself with this “pickled vegetable relish” that’s so much more than a mere condiment.
Even though we may be talking pizza here, let’s remember this all started with the famous Chicago sandwich. We’ve sat in on enough of Pasquale di Diana’s (read our conversation with him) food demonstrations at Pizza Expo to know he’s a premier resource for understanding the original Italian beef sandwich. In fact, he serves more than his fair share of them at his pizza company, Bacci Pizzeria in Chicago. Read our Pizza Today On the Road article on Bacci.
Chicago Style Italian Beef Pizza With Mushrooms, Bells, Mozzarella & Provolone
So, what exactly is the deal with Italian been sandwiches? We’ll let di Diana tell you — he did an in-depth article for us on this very subject!
Some of the world’s greatest sandwiches easily transform into amazing pizzas. We have seen numerous examples of this over the years with the Reuben (https:///recipes/pizzas/new-york-style-reuben-pizza/) and the Cubano. Heck, even Papa John’s has sold millions of cheeseburger pizzas. The chain brings the pizza onto its menu periodically as a limited time offering, but there’s no reason you can’t menu a killer Cheeseburger Pizza anytime you want.
Point is, turning a sandwich into a pizza comes naturally. And there’s no better collision of the pizza and sandwich world’s than with the fabled Italian beef. If you think your customers would love the idea of an Italian Beef Pizza, get going with this recipe:I was excited to do this months Daring Baker challenge, ” PIZZA NAPOLETANA” , for one thing, I’m a proud Italian cook! and the other thing is, my family on my Mom’s side is from Naples!
Italian Beef And Pepper Pizza
The pizza dough recipe which we had to use, came from Peter Reinharts, “The Bread Bakers Apprentice” other than that, we were free to use any sauce or topping we wanted.
Seeing that I’m a girl born and raised in Chicagoland, I thought it would be fun to base my pizza on one of the foods Chicago is known for, and that is Italian Beef!
Originating in Chicago, this sandwich dates back to the 1930’s. Paper thin slices of lean roast beef, simmered in a beef juice that’s loaded with flavors of garlic, oregano, and depending on where you get it from, many other “secret spices”!
Portillo's Italian Beef Kit, Chocolate Cake & Lou's X Portillo's Italian Beef Deep Dish Pizza
I always order mine with “sweet and hot”( peppers that is). Sweet being, green bell peppers that have been sauteed, and the hot, which is usually a homemade giardiniera.
I picked up a pound of our favorite Italian beef from Portillo’s, a very popular place that is always consistent, and always good.
When you buy it by the pound, they always separate the beef from the juice. When you get it home, instructions are to slowly simmer them together, never heating it on high heat, so that’s what I did to get all the flavors into the beef, but then because I was going to put this on top of a pizza, I drained all the juice from it, otherwise your pizza would be a soggy mess.
Italian Beef Pizza
My sauce was made by simply opening up a can of good crushed tomatoes, and right into the can I put 1 clove of crushed garlic, about 1 teaspoon of salt, some pepper, a light sprinkling of oregano, and a drizzle of olive oil. Stir it all up, take a spoon, and spread it all over your dough.
The verdict on the dough : I thought the texture and the chewiness was great, it cooked up golden and crunchy, but I feel it lacked flavor, almost like it needed a little more yeasty taste to it. But thats just my opinion!
I always order mine with “sweet and hot”( peppers that is). Sweet being, green bell peppers that have been sauteed, and the hot, which is usually a homemade giardiniera.
I picked up a pound of our favorite Italian beef from Portillo’s, a very popular place that is always consistent, and always good.
When you buy it by the pound, they always separate the beef from the juice. When you get it home, instructions are to slowly simmer them together, never heating it on high heat, so that’s what I did to get all the flavors into the beef, but then because I was going to put this on top of a pizza, I drained all the juice from it, otherwise your pizza would be a soggy mess.
Italian Beef Pizza
My sauce was made by simply opening up a can of good crushed tomatoes, and right into the can I put 1 clove of crushed garlic, about 1 teaspoon of salt, some pepper, a light sprinkling of oregano, and a drizzle of olive oil. Stir it all up, take a spoon, and spread it all over your dough.
The verdict on the dough : I thought the texture and the chewiness was great, it cooked up golden and crunchy, but I feel it lacked flavor, almost like it needed a little more yeasty taste to it. But thats just my opinion!
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