Monday, March 27, 2017

Beef Cheek Pizza

 I love this recipe for many reasons; mainly because it was all an accident. I always make this stew for dinner with leftover roast. I had a nice piece of cheek meat in my freezer and decided- why not turn this into a sauce, and make a beef cheek pizza. You can follow this recipe for any large cut of remaining roast you have on hand, or if you'd like to cook up a stew from scratch for dinner. This pizza is so flavorful, and beautiful. I made my own simple pizza dough, but I recommend buying a good dough to cut out prep time. 

2 14oz can whole tomatoes
1 package cremini mushrooms, washed and sliced 
3 cups fresh basil
1/2 cup red wine
2 tsp kosher salt
2 tsp coarse black pepper
1.5lb beef cheek meat, rinsed and patted dry
1/3 cup cornmeal
1 pckg store bought pizza dough
3 tbsp preserved lemon, small chopped
2 tsp chili flakes

Medium chop whole tomatoes. return chopped tomatoes to their sauce. In a slow cooker or crockpot add chopped tomatoes in their sauce. Toss in mushrooms, 2 cups of fresh basil, red wine, kosher salt, and coarse black pepper. stir sauce until ingredients are completely combine. Add the beef cheek meat, and cover in sauce. Set slow cooker for 7-8 hours on medium high. Once sauce is bubbling, and meat is tender remove from crockpot. Thinly slice beef cheek. 

Preheat oven to 425°. Sprinkle cornmeal on a clean countertop and roll out pizza dough until thin. Bake crust in oven for 10 minutes or until lightly toasted and baked through. Top dough in a thin layer of sauce from stew- with tomato, basil, and mushroom chunks. top dough with beef cheek slices, a few fresh basil leaves, and drizzle a couple teaspoons of preserved lemon. Sprinkle with chili flakes. 
Return pizza to the oven and finish baking until sauce and meat are sizzling, and pizza is perfectly toasted- about 5-10 more minutes.

3 pizzas 

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