Italian Beef Pizza

A Windy City staple but make it pizza - loaded with tender slow roasted beef and traditional hot pepper topping - and don't forget the gravy (jus).

Ingredients

Procedure

Prep

1. Divide dough into two balls and roll each into 12-inch (30-cm) rounds.

Service

1. Set oven to 400°F (200°C). Spread each pizza with 1/4 cup (60 ml) tomato, leaving a 1/2-inch (1-cm) border along edges.
2. In a bowl combine sliced beef and jus.
3. Top each pizza with 1 1/4 cups (170 g) shredded mozzerella, 1 cup (250 ml) of jus covered beef and 1/3 cup (75 ml) of hot pepper topping.
4. Using a brush, dip in remaining jus and brush along the edges of pizza.
5. Bake until cheese is melted and crust is crisp, intermittently spraying the pizza with water to keep beef from drying out.
6. Cut as desired and serve immediately.