Beef Shin Pizza
Beef Shin Pizza with Roquito Peppers
20 min
5 minutes
Fusion
Ingredients:
- Pre-cooked braised Beef Shin
- Crushed San Marzano Tomatoes
- Fior di Latte
- Red Onion
- Blue Cheese
- Roquito Peppers
- Extra Virgin Olive Oil
- Fresh Coriander
Products used:
Method
Step 1 - Prep Your Onions
Peel and finely chop your onions. Tip: A mandolin is really useful in this situation.
Step 2 - Stretch Your Dough
Stretch out your pizza dough using your desired technique - stretch your dough on a floured surface (this prevents sticking)
Step 3 - Tomato Base
First layer is your crushed tomatoes. Tom likes to use crushed San Marzano with a pinch of salt. There are a few excellent alternatives to save you time: /products/greci-pizza-sauce-800g
Whatever you choose, we would emphasise getting the best quality tomatoes you can.
Step 4 - Topping Your Pizza
Sprinkle on some mozzarella - we always opt for Fior di Latte. Add some chunks of your braised beef shin, crumble some blue cheese. Add your roquito peppers and finely sliced onion.
Step 5 - Cooking The Pizza
Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 350-400°c on the door thermometer should do the trick (450-500°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 60 seconds - 90 seconds.
Step 6 - Finishing
Finish with some pecorino along the crust with a drizzle of Olive Oil. For extra garnish and a hint of additional freshness sprinkle some coriander.
