This roast beef pizza is my pizzafied version of the classic French dip sandwich, complete with sliced roast beef, creamy horseradish sauce, provolone cheese, and warm au jus on the side.
Roast Beef Pizza, Step by Step
The best thing about this meaty wonder is that it produces maximum flavor with minimum fuss. Here are the basic steps (scroll down for the full recipe).
- Preheat the oven and stretch or roll out a ball of pizza dough.
If you're using store-bought dough or cold-fermented homemade dough, make sure it comes fully to room temperature before you stretch or roll it out. Preheat the oven to 500°F (if you're using a baking sheet) or 550°F (if you're using a stone or steel). Stretch or roll out the dough to a 12- to 14-inch round and put it on your baking sheet or floured peel (if using a stone or steel). Let the oven preheat for at least 30 minutes.
- Make the horseradish sauce.
In a small bowl, mix prepared creamy horseradish sauce (I like Inglehoffer brand*) with a little cream or half-and-half until it looks like a smooth sauce.
- If you're using a stone or steel, switch the oven setting to Broil.
After the oven has preheated at its highest-possible temperature for about 30 minutes, switch the setting to Broil on high. (This is only if you are using a baking stone or steel.)
- Top the pizza dough.
Spread the sauce evenly on the dough round, top it with sliced deli roast beef, and tile on slices of provolone cheese.
- Bake the roast beef pizza.
Put the pizza in the oven and bake until the crust is golden all around the edges, the bottom is evenly browned, and the cheese has browned in spots (see the photo below).
- Heat up the au jus and serve the pizza!
Microwave some beef broth in a small bowl just until it's nice and warm. Slice the pizza and top it with chopped fresh parsley. Serve it with the au jus for dipping.
Of course, you overachiever! I recommend using a slow cooker recipe like this one, though; pizza should never be a stressful pursuit. If you make your own roast beef, you can use the cooking liquid in place of the broth for the au jus.
Any sliced cheese will work here. Instead of provolone, feel free to use American, cheddar, Colby, or Jack cheese.
I like to use the premium London broil sliced roast beef, but any kind will be delicious on this French dip pizza.
Nope! It might seem like a lot of horseradish sauce, but it mellows out a lot as it bakes on the pizza, leaving just the right amount of horseradish flavor without the bite.
Looking for more pizzafied classics? Click here to check out the Thursday Night Pizza recipe archives.
French Dip Pizza (Roast Beef Pizza with Horseradish Sauce, Provolone, and Au Jus)
- Cutting board and knife
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- Rolling pin (optional)
- 2 tablespoons prepared creamy horseradish sauce
- 3 tablespoons half-and-half or heavy cream
- 1 (14- to 16-ounce) ball pizza dough
- 6 to 8 ounces sliced deli roast beef
- 6 to 8 slices provolone cheese
- 1 tablespoon chopped fresh parsley
- 1 (8-ounce) carton beef broth (1 cup)
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- In a small bowl, mix together the horseradish sauce and cream. Set aside.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Spread the sauce on the dough, leaving a ½-inch border all around. Arrange the roast beef on top, then the sliced cheese.
- Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and top it with the fresh parsley. Pour the beef broth into a ramekin or small bowl and microwave it until it's warm, 30 seconds to 1 minute. Slice the pizza and serve it with the broth for dipping.