Short Rib Mushroom Pizza
This delicious pizza is made with tender braised short ribs, creamy mozzarella cheese and smooth Bertolli Marinara sauce!
Servings 8 slices
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.
