Dinnertime is one of our favorite times of the day. I have to get creative when cooking so the kids don’t get bored of the same meals each day. Bertolli sauces help me with creative, fun and delicious meals, like this Short Rib Mushroom Pizza!
What are short ribs?
Short ribs are a cut of beef taken from the rib areas of the cow. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness.
They earned their name because they contain “short” pieces of rib bones encased in meat. They have less meat than steak, but they have more meat than other types of beef ribs. They have a high fat content, which is perfect for slow cooking.
For this pizza, they’re cook low and slow for full flavor and tenderness.
What type of flour is used for the pizza?
For the best pizza dough, use 00 flour. 00 flour is the type of flour usually used for making pasta. But it works perfectly for pizza dough. It’s ideal for pizza dough because it’s finely ground, and it has a lower gluten content than most flours.
What main ingredients are needed for this Short Rib Mushroom Pizza?
Flour- 00 flour is the best flour to use for pizza dough.
Yeast- I used instant dry yeast for the dough, but you can use regular yeast as well. If you’re making the dough the same day the pizza will be made, instant yeast would be best. If you’re letting the dough rise in the refrigerator for 24-48 hours, then you can use regular yeast. I like to use instant yeast either way.
Short Ribs- when cooked low and slow, short ribs are very tender. This makes them easy to shred and is perfect as a pizza topping.
Marinara Sauce- Bertolli® d’Italia Marinara Sauce is used for this pizza.
Cheese– mozzarella cheese is used for the pizza. Fresh or shredded can be used.
Olive oil- Bertolli® Extra Virgin Olive Oil Rich Taste is used in this recipe.
Mushrooms– I used baby Bella mushrooms, but any type of mushrooms would work as well.
How is this Short Rib Mushroom Pizza made?
Mix all of the ingredients for the dough and knead. Divide dough in half and place in 2 separate sealed containers. Place into the refrigerator and let the dough rise for 24-48 hours. The latter being the best. This is done to allow for flavor development and a better interior structure. Believe me, you don’t want to skip this step.
If you don’t want to let the dough rise for this long, you can also place the dough in a lightly oiled bowl and cover with a cloth in a warm area for 1-2 hours. Divide the dough in half for 2 pizzas.
After the the dough rises, shape each dough into a round 10 inch disk on a wooden pizza peel, sprinkled with flour or cornmeal so the dough does not stick.
What sauce is used for the Short Rib Mushroom Pizza?
For the Short Rib Mushroom Pizza recipe, Bertolli® d’Italia Marinara Sauce was used. It’s an authentic Italian classic sauce made with Italian tomatoes vine-ripened under the Italian sun, Mediterranean olive oil and a flavorful blend of sea salt, garlic, basil and spices.
For over 150 years, Bertolli has been perfecting sauces with vine-ripened tomatoes and other simple ingredients that are lightly cooked with olive oil to lock in layers of flavor.
The Bertolli brand is a commitment to quality, dedication to leveraging the goodness of ingredients and a tradition of providing outstanding and flavorful food.
Bertolli sauces allow consumers to take a culinary journey through the authentically delicious dishes they create right at home. Bertolli® d’Italia Marinara Sauce definitely elevated this pizza recipe! Italian Sausage Spinach and Tomato Rigatoni and Wine Braised Beef Short Rib Ragú with Pappardelle Pasta are two other delicious recipes that are made with Bertolli® d’Italia Marinara Sauce.
Purchase Bertolli sauces at Bertolli.com.
After stretching out the dough to about 10 inches, spread the Bertolli® d’Italia Marinara Sauce onto it, leaving about 1 inch of a border of dough. Add shredded mozzarella cheese, the shredded short rib meat, sautéed mushrooms and fresh basil leaves.
Why use a pizza stone to cook it on?
Pizza stones absorb heat easily and retain that heat for a long period of time. This mimics the effect of a pizzeria’s brick oven by raising the temperature and providing an extra hot surface to bake the pizza. There will be no soggy crust issues when a pizza stone is used.
Bake the pizza for 5-7 minutes or until the cheese is bubbling and the dough around the edges start to brown. Remove the pizza from the oven back onto the pizza peel. Cool for 2 minutes and serve! This is one pizza recipe you’ll want to make!
Commonly Asked Questions:
Can the short ribs be made ahead of time?
Yes, you can fully cook the short ribs, cool them in the pot and refrigerated overnight, still in its liquid. The next day, or after 2 days, you can scape off the solidified from the top, and then reheated the pot over low heat.
What other cooked meat can be used to speed up the total cooking time?
Short ribs take a while to cook because you want the meat to be tender. If you want to speed up the recipe, you can also use and leftover dinner meats, or if you need a quicker topping, shredded supermarket rotisserie chicken or quick sautéed garlic butter shrimp can be used as well.
What can I use instead of 00 flour?
If you don’t have 00 flour, you can use all-purpose flour. It has a slightly higher protein content than 00 flour, which gives the dough a bit more gluten. The only downside of all-purpose flour is that it doesn’t produce as light and fluffy a texture as 00 flour.
You can also use bread flour. The extra protein in bread flour will give the pizza a slightly chewier texture, but it will still taste great. I sometimes use a combination of bread and 00 flour.
Looking for other pizza recipes? Here are a few ideas:
Keto Three Cheese Margarita Pizza
Vodka Sauce Chicken Pizza with Arugula
Summer Veggie Alfredo Pizza with Ricotta
Short Rib Mushroom Pizza
Ingredients
Dough
- 2 3/4 cups (340 grams) 00 flour
- 1 1/2 tsp instant dry yeast
- 3/4 tsp salt
- 1 cup (226 grams) warm water
- 1 Tbsp olive oil
Short Ribs
- 4-5 bone in beef short rib pieces
- 2 Tbsp oil
- 1/2 medium onion, diced
- 3-4 cloves garlic, mashed
- 1 cup Bertolli® Marinara Sauce
- 4-6 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/2 cup red wine
- 1/4 cup veal demi glace or 1 tsp beef bouillon
- 1 1/2 cups water
- Salt and pepper to taste
Toppings
- Remaining Bertolli® Marinara Sauce
- 1-1 1/2 cups shredded mozzarella
- Cooked Short Ribs, bones removed
- 1 tbsp Bertolli Olive Oil
- 1 cup Baby Bella Mushrooms, sliced
- Handful of fresh basil
Alternative Toppings
- Cooked rotisserie chicken, tossed in bbq or Bertolli Marinara Sauce
- Pre-cooked shrimp, tossed in melted butter and garlic or tossed in Bertolli Marinara Sauce
Instructions
Short Ribs
- Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Heat 2 Tbsp oil in six quart Dutch oven over medium-high heat. Brown the ribs on each side until they begin to brown. Transfer to a plate and set aside. Add diced onion and cook for 8-10 minutes or until translucent and softened. Add mashed garlic, tomato paste, and fresh herbs and cook for a few more minutes. Pour in wine, bring to boil, lower the heat to medium and simmer until it reduces some, about 10-15 minutes. Add veal or beef demi glace and water, then stir. Transfer the meat back to the pot, cover with the lid and put it on low heat. Cook for 2 ½-3 hours or until the ribs are tender. Set aside.
Mushrooms
- In a sauté pan over medium heat, add olive oil and mushrooms. Sauté until tender. Remove the pan from the heat and set aside.
Dough
- To a stand mixer add flour, yeast and salt. Stir until combined. Add olive oil and water. Add the dough attachment to the mixer and mix and knead for about 8 minutes. Divide dough in half and place in two separate sealed containers. Place into the refrigerator and let the dough rise for 24-48 hours. Or place into bowls and cover with a cloth in a warm area for 1-2 hours.Heat oven to 525® degrees. Place a pizza stone in the oven and allow it to heat for 25 minutes. Sprinkle additional 00 flour on a large board. Take one of the doughs and cover with flour on both sides. Press down the dough while shaping it into a circle. Flipping it a few times until it’s about 10 inches across. Sprinkle cornmeal or semolina flour on a pizza peel.
Assembling The Pizza
- Place stretched dough on the peel. Add 1/2 of the remaining Bertolli® Marinara Sauce. Spread it out with a spoon until it’s about 1/2-1 inch from the edges. Add half of mozzarella cheese. Remove the bones from the short ribs and shred the meat using two forks. Add half of the shredded meat on top of the the cheese. Add half of the sautéed mushrooms and about 1/4 of the basil leaves (Or use alternative toppings listed in the ingredient list). Use the peel to transfer the pie to the pizza stone in the oven. Bake for 5-7 minutes or until the cheese is bubbling and the dough around the edges start to brown. Remove the pizza from the oven with the pizza peel. Add another 1/4 of the basil leaves. Cool for 2 minutes, then slice and serve.Repeat with second pizza dough, and the rest of the ingredients.
