Don’t you just want a bite (or slice or two) of this delicious Short Rib and Asparagus Pizza?
Hearty wheat crust is topped with a thin layer of Artichoke Bruschetta Spread to get this party started. Then we pile on the cheese – three kinds to be exact – Mozzarella, smoked Gouda and soft crumbled Goat cheese. Next, we add chunks of tender red wine braised short ribs, marinated asparagus and thinly sliced red onion as the super stars of this creation. We finish off with a dash of crushed red chili and a final drizzle of olive oil. Bliss!
Short Rib and Asparagus Pizza
Gourmet Group Main Course
All kudos to our Gourmet Group duo Brian and Lynda for this wonderful main course creation. We all had great fun coming up with three different creations for our pizza theme. Here are a few notes for this main course pizza I thought would be helpful to pass along.
Red Wine Braised Short Ribs recipe – Brian pulled out all the stops by cooking up a batch of these succulent Red Wine Braised Short Ribs for his pizza. This is a three hour process on its own, so definitely a weekend project. But you’ll have plenty of leftover short ribs for additional meals, which makes it worth the effort.
An easy button option for this step would be to use leftover beef from another recipe or purchase cooked pot roast or short ribs. Note – I recommend adding additional seasoning if you go this route. Check the link in the short rib recipe for ideas.
Cheese Choices– the original recipe called for smoked Mozzarella vs Smoked Gouda, which Brian selected based on availability. Either would be great.
Pizza Crust – Purchased whole wheat pizza dough was used for this pizza. Par-baking (pre-baking) for a few minutes created a sturdy base for the toppings. If you want to go the route of making your own dough, head to the link below in my Prosciutto, Fig and Caramelized Onion Pizza for that recipe. Of course there’s also the easy button option of buying a ready made pizza crust.
Pizza Extravaganza Menu
Enjoy these tasty recipes for the other courses served at our Gourmet Group Pizza Extravaganza.
Recipe coming Soon
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Short Rib and Asparagus Pizza
Ingredients
- Red Wine Braised Short Rib meat see link in post
- Pizza Crust of your choice. used purchased wheat pizza dough
- Corn Meal
- Thin layer of Artichoke Bruschetta Spread
- 1 medium clove garlic crushed
- 1 tablespoon olive oil
- Zest and juice of 1/2 lemon
- 1/8 teaspoon fine sea salt
- 10 asparagus stalks trimmed, cut into 1 inch pieces.
- 4 ounces fresh mozzarella sliced and patted dry with paper towels
- 4 ounces shredded smoked mozzarella or smoked Gouda
- 3 ounces crumbled soft goat’s cheese
- thinly sliced red onion
- few pinches red chili flakes
- few pinches flaky salt
- extra virgin olive oil for finishing drizzle
Instructions
- Combine the garlic, 1 tbsp olive oil, lemon zest, lemon juice, and salt in a medium-sized bowl. Add sliced asparagus, tossing to coat and let marinate while you prepare pizza.
- Position oven rack in the lower third of the oven and preheat to 500º.
- Note – If using a premade crust, this step is not required. Place a small layer of corn meal on a pizza stone or pizza pan. Roll out or stretch dough into your favorite shape then place on prepared stone or pan. Prebake the crust for 4-5 minutes.
- Remove crust from oven and spread with a thin layer of Artichoke Bruschetta Spread. Next, layer on both types of the mozzarella (or mozzarella and Gouda.) Top with the asparagus mixture, desired about of short rib meat, goat cheese, red onion, and chili flakes.
- Bake pizza until the bottom is golden and the cheese is bubbly, 4-8 minutes.
- Drizzle with extra virgin olive oil and sprinkle with a few pinches of flaky salt. Cut and serve immediately.
The leftovers were good too!
This looks really interesting. I bet it was tasty!