Ingredients
Scale
- 1 deep-dish pizza dough (store-bought or homemade)
- 2 cups shredded cooked Italian beef
- 1/2 cup giardiniera peppers, chopped
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a 9-inch deep-dish pizza pan.
- Press dough into the pan, coming up the sides to form a thick crust.
- Sprinkle garlic powder and oregano over the crust. Drizzle with 1 tbsp olive oil.
- Layer half the provolone, then all the Italian beef and giardiniera peppers.
- Top with remaining cheese.
- Bake for 20–25 minutes until crust is golden and cheese is bubbly.
- Drizzle with remaining olive oil and season with salt and pepper.
- Let rest 5 minutes before slicing.
Notes
- For extra crispness, pre-bake the crust for 5 minutes before adding toppings.
- Drain giardiniera well to avoid a soggy pizza.
- Use leftover roast beef for convenience, or poach fresh with au jus for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American - Chicago Style
- Diet: Contains gluten, dairy
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 420 Kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
