Texas Short Rib and Eggs Pizza
Texas Short Rib and Eggs Pizza
Directions
- Braise short ribs and let cool.
- Slice potato into thin rounds and boil in salted water till tender. Set on sheet pan to cool.
- Slice onion and pepper and caramelize. Drain excess oil and set aside to cool.
- Deep fry rosemary sprigs for 20 seconds in 350-degree oil and rest on towel.
- Char broil crust just enough to obtain grill marks.
- Place crust on wooden pizza peel.
Top crust with BBQ sauce and spread to 1/2” from edges.
Layer sliced potato on crust.
- Debone short rib, remove cartilage and shred. Mix short rib, onion and pepper together and top pizza evenly.
Sprinkle bacon topping evenly on crust.
Blend both cheeses and spread over top of pizza evenly.
- Bake in pizza oven at 500 degrees till cheese is melted or at 400 degrees in convection oven with fan set to low.
- Crack one egg on each slice near the crust and return to oven till yolk is cooked to a soft-boiled consistency.
- Remove pizza from oven and drizzle ranch in zig zag pattern around the top.
- Let pizza cool for 4 minutes. Slice into 6 slices and garnish with rough chopped cilantro and fried rosemary.
Plate and enjoy.
Ingredients
- 1 ea. Peak Fresh Produce® Potato(es), Russet, Idaho 70 CT
- 1 ea. Peak Fresh Produce® Onion(s), Yellow, super colossal
- 5 ea. Peak Fresh Produce® Rosemary, Fresh
- 1 ea. Peak Fresh Produce® Pepper(s), Green Bell
- 3 ea. Peak Fresh Produce® Cilantro
- 6 ea. Nature's Best Dairy® Egg(s), XL
- 1/2 cup Ultimo!® Smoked Gouda Cheese, shredded
- 1 ea. Ultimo Supreme® 16" Pizza Crust
- 1/4 cup Luigi® Buttermilk Ranch Dressing
- 1/2 cup Luigi bacon topping
- 1 cup Bacio® Provolone Mozzarella Shredded Cheese Blend
- 16 oz. Piancone Epicureo® Veal Short Ribs
- 1 cup West Creek Jala Mango BBQ Sauce
Chef Jospeh Attalla - Corporate Chef, Sales Support Manager, Performance Foodservice - New Jersey.
