Barbecue Beef Pizza

Ingredients

Barbecue Roast Beef

• 2 cups beef stew meat
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup water
• 3/4 cup favorite barbecue sauce (We like Sweet Baby Rays)

Pizza Dough

• 3 cups 00 Pizzeria Flour
• 2 tablespoons nonfat dry milk
• 1 tablespoon granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup warm water
• 2 tablespoons extra virgin olive oil

Tomato Sauce

• 14.5 oz petite diced tomatoes
• 1 tablespoon red wine vinegar
• 2 teaspoons granulated sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon dried minced onion
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon seasoned salt

Toppings

• 8 oz mozzarella cheese (grated)
• 8 oz fresh mozzarella cheese (sliced)
• 1/3 cup extra virgin olive oil
• 2 tablespoons minced garlic

Direction

1. To begin, gather the ingredients for this recipe so that you have everything close at hand on the counter or table.

 Barbecue Roast Beef

1. Pat dry the beef stew meat with a paper towel.
2. Heat a small to medium Dutch oven over medium heat, adding olive oil to the pan. Once heated, add the stew meat. Stir occasionally until all sides are browned. Season with kosher salt and freshly ground black pepper.
3. Reduce heat to a simmer and add to the meat about 1/4 cup water. Cover and simmer for 50-60 minutes until pieces are tender. Check every 15 minutes or so to make sure there is enough water in the pan that the pieces do not burn, adding more water as needed.
4. Remove the stew pieces when they are tender to the fork. Place in a bowl and stir in favorite barbecue sauce as desired.
5. (Optionally, if you already have leftover roast beef in the refrigerator or freezer, you may simply begin steps here by heating the meat and adding the barbecue sauce.).

Pizza Dough

1. While the stew meat is cooking, go ahead and make the pizza dough. Preheat oven to 450℉.
2. In a large mixing bowl, whisk together the 00 Italian Pizzeria Flour, nonfat dry milk, granulated sugar, instant yeast, dried basil and oregano, kosher salt, garlic powder, and onion powder.
3. Add the warm water and extra virgin olive oil. Mix together to make a soft dough.
4. Knead for 5 minutes, either by hand or by dough hook.
5. Divide the dough in half and place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-20 minutes.

Sauce and Toppings

1. While the dough is resting, prepare your sauce and cheese.
2. In a small saucepan, mix together the petite diced tomatoes, red wine vinegar, granulated sugar, Italian seasoning, dried minced onion, Worcestershire sauce, garlic powder and seasoned salt.
3. Bring the sauce to a boil and then reduce heat. Simmer uncovered for 20-25 minutes until it has reduced by half.
4. Grate the block of mozzarella cheese and slice the fresh mozzarella cheese.
5. Pour about 1/3 cup of extra virgin olive oil into a small bowl and stir in minced garlic. Stir to incorporate.

Make and Assemble the Pizza

1. Lay out two 14″ squares of parchment paper on a work surface. Roll each piece of dough into a 10-12″ circle, about 1/8″ thick. Smooth tops with the prepared garlic olive oil. Allow to rise for 20-30 minutes. Trim parchment paper close to crust.
2. Using a pizza peel, place the parchment sheets and crusts directly on the hot stone in the preheated oven. Bake for 4-5 minutes until edges begin to turn brown. Remove from oven before crust begins to bubble.
3. Flatten any bubbles that may have occurred.
4. Top with the tomato sauce, followed by the grated mozzarella cheese.
5. Next, place pieces of barbecue beef on the pizza, finishing with slices of fresh mozzarella nestled in between the meat.
6. Return pizza to hot stone and bake an additional 8-10 minutes until cheese is bubbly and golden. Remove pizza from oven and brush garlic olive oil along the outer crust. Repeat with the second pizza.
7. Allow the pizza to cool for 3-5 minutes before slicing. Then serve on pizza platters.
8. This recipe will make two 12″ pizzas and will serve 4-6 people.