Meat pizza

Braised Beef Cheek Pizza

A gourmet pizza with Beef Cheek, truffle oil and gremolata. A fantastic addition to any gourmet pizza menu.

Braised beef cheek pizza sliced on a chopping board with lemon wedges
  • 180 g Pizza dough

  • 70 g Celeriac Puree

  • 60 g Perfect Italiano Pizza Blend

  • 1 Braised beef cheek

  • 1 Carrot

  • 1 Onion

  • 1 Celery

  • 50 mLs Anchor Culinary Cream

  • 3 g Parsley

  • 250 mLs Pedro Ximénez sherry

  • 30 g Gremolata

  • 5 g Salt and Pepper

  • 10 mLs Truffle Oil

  1. To make celeriac puree: peel and dice celeriac, then boil in water until soft. Season and add a dash of Anchor Culinary Cream.

  2. Seal beef cheek in a hot pan, then place in a roasting dish with carrot, onion and celery, cover with Pedro Ximénez sherry and cook for 6-7 hours at 120°C.

  3. Once cooked, pull out cheek and reduce cooking liquor until thick and flavoursome. Shred cheek and add sauce until moist.

  4. Roll pizza dough, then spread with celeriac puree, parsley and Perfect Italiano Pizza Plus cheese.

  5. Place cheek evenly on pizza and cook at 274°C for five minutes. Cut, sprinkle with gremolata, and add truffle oil over top before serving.

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