Place pizza stone on char broiler to heat. Top dough with sauce, cheese, mushrooms, peppers and finish it with the short ribs. Place topped pizza on pizza stone. Place on char broiler, cover with dome. Cook until the cheese is slightly brown and crust is crispy. Let stand for 3 minutes, cut and serve.
Ingredients
6 oz Bacio® Cheese Shredded, Whole Milk
5 oz Braveheart® Black Angus Beef Short Ribs, Boneless, cooked
3 oz mushroom(s), portobello
3 oz Roma® Red Peppers, Roasted
1 shell Ultimo!® Pizza Dough, 12-ounce
4 oz vodka sauce, (see recipe below)
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
