Mawwige, mawwige is what bwings us togetha...
Man, I love The Princess Bride!...and that quote perfectly sums up this pizza. Because it truly is the perfect union of two things that were destined for one another.
Let me tell you something first before I get to the recipe. Unless you are living in Antartica...you might have noticed..it's summertime and it's hot. And Missouri has a different kind of hot. Sure..Arizona, you've got your 107. But it's a dry heat. Here in Missouri we've got humidity. LOTS of it. To the point that at 85 (which seems like it should be almost comfortable) you walk out the front door and feel like you've entered a steam room. Chokes you and soaks you..that's what our humidity does. On days like we've had lately I don't really feel like eating something with a fork, that is hot, and comforting. I want something that I can shove in my mouth so I can get back into the pool.
When Husband came back from the store with the ingredients for Italian Beef, I was a little put off. It's a hot dish and it can be messy. It wasn't the 'fast to eat' meal I wanted to cook. So I changed it up a bit. I'm so glad I did! It takes a little bit of prep work, but you can start it in the morning, then quickly put it together for dinner!
I Now Pronounce you Italian Beef Pizza
Using this pizza crust
For the beef (it's similar to this previous post)
2-3lb chuck roast
1 pkg onion soup mix
3 T brown gravy mix
1/2 jar pepperocinis w/the juice
1 onion chopped
2 jalepenos chopped (keep the seeds)
1 bottle of beer (I used Boulevard Wheat)
I did the beef in the crockpot-put the veggies down first, then put the beef on top, mixed the beer-soup/gravy mixes together then poured over the top. Low all day.
Let's not forget the wedding party of Bridesmaids and Groomsmen-
1 block cream cheese
1/2 bag preshredded mozzarella cheese
1 green bell pepper, diced
Oven at 500-
roll out your pizza dough (using 1/2 of the original recipe-you can save the other half for another day-it freezes well*)
Pre-bake this at 500 until it starts to get golden-then pull it out. Turn the oven down to 425
Your beef (having been cooked all day) should fall apart. Go ahead and pull it out and put it (and the veggies it cooked with) in a strainer and let the gravy fall through. You want it to be dry enough so it won't just make the crust soggy, but not totally void of the gravy goodness.
Take that block of softened cream cheese and add 5 Tablespoons of your gravy to it and give it a mix.
Flip your pre-baked crust over so you'll have more of a flat surface to work on. Your cream cheese/gravy is your 'sauce' for this pizza..so smear it on there.
Top with the beef and soft veggies**, add the diced bell pepper, top with the cheese and return it to the oven for about 15 minutes. Your crust was pre-baked, your beef is cooked, so you are really just melting the cheese at this point.
We're ranch dressing fans on well, pizza in general, AND on our italian beef so I gave it a nice drizzle once it had been cut into pieces.
It was Heaven. Pure pizza Heaven. The cream cheese base was smooth and went perfectly with the beef!
There were sadly no leftovers.
*the pizza dough recipe makes enough for 2 pizzas. To save the other half, wrap it tightly in saran wrap then put it in a ziploc (yes, both!)-and put it in the freezer. The day you want to use it, just pull it out that morning and put it in the fridge.
**if you use whole pepperocinis like I did, make sure when you are picking through/shredding the beef pick out the stems-the long cook time with make them come off and you don't want to bite down on something like that b/c it would kill that perfect pizza moment!