French Dip Pizza

Name: French Dip Pizza
Ingredients: 3 tablespoons all-purpose flour; 2 cups whole milk, divided; 2 ounces provolone cheese, grated (about 1/2 cup); 2 ounces Swiss cheese, grated (about 1/2 cup); 1 1/2 teaspoons kosher salt; 1 teaspoon garlic powder; 2 cups unsalted beef stock; 1 beef bouillon cube; 1 (1.1-oz.) envelope beefy onion soup mix (such as Lipton); 2 1/2 tablespoons olive oil, divided; 1 small yellow onion, thinly sliced; 1/2 teaspoon kosher salt; 1 pound fresh prepared pizza dough; 1 tablespoon cornmeal; 1/2 pound thinly sliced deli roast beef (such as Boar's Head); 3 ounces thinly sliced provolone cheese, cut into half moons; 3/4 teaspoon coarsely ground black pepper; 1 1/2 tablespoons chopped fresh curly-leaf parsley (optional)

18 ingredients

3 steps

Ingredients

3 tablespoons all-purpose flour
2 cups whole milk, divided
2 ounces provolone cheese, grated (about 1/2 cup)
2 ounces Swiss cheese, grated (about 1/2 cup)
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
2 cups unsalted beef stock
1 beef bouillon cube
1 (1.1-oz.) envelope beefy onion soup mix (such as Lipton)
2 1/2 tablespoons olive oil, divided
1 small yellow onion, thinly sliced
1/2 teaspoon kosher salt
1 pound fresh prepared pizza dough
1 tablespoon cornmeal
1/2 pound thinly sliced deli roast beef (such as Boar's Head)
3 ounces thinly sliced provolone cheese, cut into half moons
3/4 teaspoon coarsely ground black pepper
1 1/2 tablespoons chopped fresh curly-leaf parsley (optional)

Directions

1

Prepare the Pizza: Preheat oven to 500°F; place a pizza stone in oven to preheat. Heat 1 1/2 tablespoons of the oil in a large skillet over high. Add onion; cook, stirring occasionally, until lightly browned, about 2 minutes. Lower heat to medium. Sprinkle onions with salt, and cook, stirring often, until browned and softened, 8 to 10 minutes. Remove from heat; cool slightly.
2

Roll dough out on a lightly floured surface into a 14-inch circle. Sprinkle cornmeal on preheated pizza stone. Place rolled dough on stone. Working quickly, spread 3/4 cup of the Cheese Sauce on dough leaving a 1-inch border. Top with roast beef, folding slices slightly to create height. Top with onions, and arrange provolone slices in a circle pattern.
3

Test Kitchen Tip: Ask for your meat and cheese (we used Boar's Head brand) sliced for sandwiches at the deli counter, as this should give you just the right thickness.