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

Pairs With

2022

Diamond Collection Pinot Noir

Perfect for any occasion, with elegant character and flavors of strawberry, mocha, raspberry jam and spice

Price

$21.00

Member Price

$18.90

Diamond Collection Pinot Noir quantity

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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.