French Dip Sandwich Pizza
For the beef jus dipping sauce:
1 tsp butter
1 tsp flour
175ml (¾ cup) beef broth
½ tsp thyme leaves
½ tsp fresh rosemary, picked and chopped
For the béchamel pizza sauce:
1 tbsp butter
1 tbsp flour
175ml (¾ cup) milk
½ tsp garlic, minced
Salt & pepper
For the pizza:
250/330g (8.8/11.6oz) classic pizza dough
4 tbsp béchamel pizza sauce
60g (2oz) rare roast beef, thinly sliced
40g (1.4oz) shredded Swiss cheese
½ small onion, sliced & caramelised
Handful thyme leaves
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Begin by preparing the beef jus dipping sauce. In small saucepan over a medium heat on the hob (stovetop), melt the butter. When melted, add the flour. Stir for about 1 minute or until bubbling. Slowly whisk in the beef broth, and add the thyme and rosemary. Heat for 2-3 minutes, stirring continuously, until the sauce begins to thicken. Set aside and keep warm.
Next, prepare the béchamel pizza sauce. In small saucepan over a medium heat on the hob (stovetop), melt the butter. When melted, add the flour. Stir for about 1 minute or until bubbling. Slowly whisk in the milk until glossy and well combined. Season with salt and pepper to taste and set aside.
Fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Using a spoon, spread the béchamel pizza sauce over the base. Layer up the roast beef and caramelised onions, then top with the Swiss cheese.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Finish with the thyme and serve with a side of the beef jus for dipping each slice of pizza!