This pizza pairs particularly well with Bogle Cabernet Sauvignon!
Prep time: 20 minutes
Cook time: 3 hours 12 minutes
Total Time: 3 hours 32 minutes (plus resting time)
Ingredients: For topping:
1 tbsp olive oil
2 lbs beef chuck roast
2 tsp kosher salt
1 tsp pepper
1 1/2 cups low-sodium beef broth
1/2 cup Bogle Cabernet Sauvignon
8 pickled pepperoncini, sliced, plus more for garnish
3 cloves garlic, minced
1 tsp minced fresh oregano
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/4 cup jarred roasted red peppers, sliced
3 cremini mushrooms, thinly sliced
2 tbsp fresh basil leaves
Olive oil, for greasing
1 cup warm water (110-115°F)
1 tsp granulated sugar
1 tsp active dry yeast
2 1/2 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
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.
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