2023 Perfect Your Pizza Finalist: Julie Beckwith’s “Italian Beef Pizza with Giardiniera Pesto”

2023 Perfect Your Pizza Finalist: Julie Beckwith’s “Italian Beef Pizza with Giardiniera Pesto”
Pair with Diamond Collection Pinot Noir

Recipe:
Italian Beef Pizza with Giardiniera Pesto

Ingredients for Pizza dough: (prepare 12-24 hours prior to using)

• 2 cups pizza flour
• 1/8 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 1-1/4 teaspoons fine sea salt
• 3/4 cup lukewarm water
• 1 teaspoon olive oil (for rubbing inside the resting bowl)

Ingredients for Giardiniera pesto:

• 1 cup basil leaves
• 1/4 cup jarred, Chicago-Style hot giardiniera (preferably, Mezzetta brand)
• 1/4 cup extra virgin olive oil
• 2 tablespoons pine nuts, toasted
• 2 tablespoons freshly grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 2 cloves garlic

Ingredients for Italian beef:

• 2 cups beef broth
• 1/4 cup Diamond Collection Pinot Noir
• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 pound shaved deli roast beef (rare to medium rare)

Pizza preparation and toppings:

• 2 tablespoons flour for dusting the work surface
• 2 tablespoons semolina flour for dusting the pizza peel
• 1/4 cup jarred, roasted red bell pepper strips
• 1/4 cup jarred, thinly sliced pepperoncini
• 4 ounces fresh mozzarella cheese, torn or sliced into small pieces

Directions for the pizza dough:
Combine flour, yeast, sugar and salt in a medium-size mixing bowl. Add water and stir until ingredients come together cohesively. Rub the inside of a large mixing bowl with olive oil. Place dough in the prepared bowl, cover and allow dough to rise at room temperature for 12-24 hours.

After the dough has risen 12-24 hours, divide in half and shape each half into a ball. Place a pizza stone in the oven and preheat to 500 degrees Fahrenheit. Cover dough and let rest while the oven is preheating and while preparing remaining ingredients.

Directions for the pesto:
Add the basil, giardiniera, extra virgin olive oil, pine nuts, Parmesan, salt and garlic to the bowl of a food processor; process until well blended and the desired consistency.

Directions for the Italian beef:
Combine broth, wine, garlic, Italian seasoning, red pepper flakes, salt and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat, let cool slightly. Add shaved roast beef, stir and let stand.

For Pizza preparation:
Place one ball of dough on a well-floured surface (refrigerate or freeze the remaining ball of dough). Using hands and fingers, stretch and shape the dough ball into a 10-inch circle. Transfer shaped dough to a pizza peel dusted with semolina flour. Spread 1/4 to 1/3 cup of the pesto over the dough to 1/2 inch of edges. Top evenly with the prepared shaved beef, roasted red bell pepper, pepperoncini, and the mozzarella cheese. Quickly slide pizza onto the pre-heated stone. Bake for 8-12 minutes or until the crust is golden brown and the cheese is bubbly. Serve immediately and enjoy with a glass of Diamond Collection Pinot Noir.

Notes:
To avoid a soggy pizza, place fresh mozzarella on a clean tea towel and blot to remove excess moisture. Drain roasted red bell peppers and pepperoncini well. Pat dry with paper towels before topping pizza.