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Italian Shredded Beef Pizza

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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

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: 20 minutes
Cook time: 3 hours 12 minutes
Total Time: 3 hours 32 minutes (plus resting time)

Serves: 4-5

  • 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.
  • 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.
  • 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.