Cooking Instructions

1. For topping: Heat oil in a large skillet over medium-high heat. Pat beef dry with paper
towels and season with salt and pepper. Sear beef until golden brown, about 1 to 2 minutes per side. Place beef, broth, Cabernet Sauvignon, pepperoncini, garlic and oregano in a 5-quart slow cooker. Cover and cook on high for 3 hours until tender. Shred beef into bite-sized pieces using forks. Set aside for topping pizza.

2. For crust: Meanwhile, generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until smooth dough is formed, about 3 to 6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.

3. Place pizza stone in the oven and preheat to 500°F. On a lightly floured surface, press dough into a 14-inch round circle. Transfer dough round to lightly floured pizza peel. Top with mozzarella, provolone, red peppers, mushrooms and shredded beef, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5 to 8 minutes. Top with basil and pepperoncini. Slice and serve.