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Recipes Blog

Texas-Style BBQ Pulled Beef Pizza

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For topping:
● 1 T. olive oil
● 3-4 lbs. beef chuck roast
● Kosher salt and freshly ground black pepper, to taste
● 1 1/4 cups ketchup
● 1/2 cup packed brown sugar
● 1/4 cup beef broth
● 2 T. Worcestershire sauce
● 1 tsp. ground mustard
● 1 tsp. espresso powder
● 1/4 teaspoon chili powder
● 1 cup shredded pepper jack cheese
● 1/2 cup shredded cheddar cheese
● 1 red bell pepper, seeded and sliced
● 1/2 small red onion, thinly sliced
● 1 jalapeno pepper, seeded and cut into 1/8-inch rounds
● 1/4 cup fresh cilantro leaves, for garnish

For crust:
● 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

Cooking Instructions

Prep time: 25 minutes
Cook time: 5 hours 13 minutes
Total Time: 5 hours 38 minutes (plus resting time)
Serves: 4

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 1-2 minutes per side. Mix ketchup, brown sugar, broth, Worcestershire sauce, mustard, espresso powder and chili powder in a 5-quart slow cooker to create a thick sauce. Place beef in slow cooker. Cover and cook on high for 5 hours until tender. Reserve 1/2 cup cooking liquid for topping pizza. Shred beef into bite-sized pieces using forks. Set aside for topping pizza.

2. For crust: 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 3-6 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. Spread 1/2 cup of reserved sauce over dough, leaving a 1/2-inch border. Top with pepper jack, cheddar, bell pepper, red onion and jalapeno, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone.

4. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes. Top with cilantro. Slice and serve.