Italian beef (slow cooker): 3-4 lb beef chuck roast 1 jar (16oz) pepperoncini peppers with liquid 1 packet dry Italian salad dressing mix salt and pepper Pizza sauce: 1 can crushed tomatoes 1 clove garlic, crushed 1 tsp salt black pepper to taste light sprinkle of oregano drizzle of olive oil Toppings: shredded mozzarella sauteed green bell peppers giardiniera (mild or hot) your favorite pizza dough
Italian beef: 1. Season chuck roast with salt and pepper; sear in a hot pan with oil, 2-3 min per side (optional but adds flavor). 2. Place in slow cooker with pepperoncini + liquid and dressing mix. 3. Cook on low 8-10 hours or high 5-6 hours, until shreddable. Shred and keep in its juice. Pizza: 4. Mix sauce ingredients and spread on prepared pizza dough. 5. Drain shredded beef well (juicy beef makes for soggy pizza) and layer on the sauce. 6. Top with sauteed peppers, giardiniera, and mozzarella. 7. Bake according to your dough recipe's instructions until golden and the crust is crisp (typically 450-500F for 12-18 min on a stone/steel).
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