Chicago Deep-Dish “Italian Beef” Pizza Bombs with THC-Giardiniera Oil (45 mg each)

Chicago Deep-Dish “Italian Beef” Pizza Bombs with THC-Giardiniera Oil (45 mg each)

These are the unholy love children of Portillo’s and Pequod’s that will make you renounce thin-crust forever. Individual deep-dish pizza bombs stuffed with slow-simmered Italian beef, hot giardiniera, sweet peppers, melted mozzarella, and a river of beef jus, then baked in cast-iron muffin pans until the cheese caramelizes against the pan like blackened lace. Right when they come out molten, you hit them with a THC-infused giardiniera oil that’s bright, spicy, and carries 540 mg total. One bomb and you’re standing in the United Center screaming during the national anthem. Two bombs and you’re trying to fight the lake.

Makes 12 pizza bombs  
Active time: 2 hours | Total time: 5 hours + 10-day infusion  
Dosage: 45 mg THC per bomb (540 mg total in the giardiniera oil)

THC giardiniera oil (540 mg total)  
- 2 cups good Italian giardiniera, drained and chopped fine  
- 1½ cups extra-virgin olive oil  
- 1 tsp red pepper flakes  
- 540 mg flavorless distillate (warmed to 100 °F)

Steep chopped giardiniera in oil at 185 °F for 2 hours (do not boil). Cool to 100 °F, whisk in distillate until fully dissolved, strain through coffee filter. Keep warm.

Italian beef filling (make the day before if you’re smart)  
- 3 lb top-round roast, sliced ⅛-inch against the grain  
- 2 qt beef stock  
- 1 tbsp each: oregano, garlic powder, black pepper  
- 2 tsp kosher salt  
- 1 large onion, sliced  
- 1 cup sliced sweet peppers  
- 1 cup hot giardiniera (for the filling)

Season beef hard, sear in batches, deglaze with stock, add everything back plus spices. Simmer low 3 hours until shreddable. Shred beef, reduce jus until thick. Cool in the jus overnight.

Dough (laminated Detroit-style hybrid)  
- 4 cups bread flour  
- 2 tsp kosher salt  
- 2 tsp sugar  
- 1¾ cups warm water (105 °F)  
- 2¼ tsp instant yeast  
- ¼ cup olive oil  
- 1 lb low-moisture mozzarella, cubed small

Mix everything except cheese into a shaggy dough. Knead 8 minutes. Bulk ferment 2 hours, two folds. Divide into 12 balls (about 4.5 oz each), rest 30 min.

Assembly  
Generously oil a 12-cup cast-iron muffin pan (or popover pan) with regular olive oil.  
Press each dough ball into a cup, pushing up the sides.  
Layer: 2 tbsp shredded beef + jus, handful mozzarella cubes, 1 tbsp giardiniera + sweet peppers.  
Pinch dough closed over the top like a giant dumpling.  
Proof 45 minutes.

Bake 425 °F for 22–26 minutes until the cheese on the edges is dark mahogany and the tops are golden.

Immediately flip out onto a rack. While screaming hot, spoon 1 tbsp of the warm THC giardiniera oil over each bomb (use every drop).

Serve with extra jus for dunking and a fistful of napkins you’ll never win against.

45 mg per bomb.  
Eat one and you’ll be yelling “DA BEARS” at your houseplants.  
Eat two and you’ll wake up in a snowbank on Lake Shore Drive wearing only a Bears jersey and a smile.  
Sweet home Chicago, baby. 🏙️🍕🥩