radio resources
welcome home magazine
inside des moines des moines cooks des moines home & garden health matters    

Korean BBQ Beef Pizza
home :: des moines cooks :: In the Kitchen With AUGUST/SEPTEMBER 2019

Korean BBQ Beef Pizza


PIZZA DOUGH (enough for two 12- to 14-inch pizzas):
3 cups all-purpose flour
½ teaspoon yeast
1 teaspoon kosher salt
1 tablespoon garlic cheese powder
1 tablespoon Italian seasoning blend
1 cup warm water
1 tablespoon olive oil

5 pounds thin-sliced beef short ribs
1 cup brown sugar
1 cup soy sauce
½ cup water
¼ cup rice wine
1 small onion, grated
1 small Asian pear, peeled and grated
¼ cup minced garlic
2 tablespoons toasted sesame oil
½ teaspoon black pepper
2 green onions, thinly sliced

23 cup sweet chili sauce
2 tablespoons creamy peanut butter
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
¼ cup finely sliced shallots
8 ounces shredded Korean BBQ Beef
½ cup shredded mozzarella cheese
1 tablespoon toasted pine nuts
2 tablespoons chopped green onions

For pizza dough: Place the first 5 ingredients in a food processor. Pulse a few times to mix. Combine water and oil, then add through processor tube while pulsing. Continue processing until dough comes together into a ball. Let stand at room temperature 30 minutes or refrigerate overnight. Punch dough down, divide in two, and knead on a floured board. Let rest 10 minutes, then roll out to desired size and thickness.

For Korean BBQ Beef: Place all ingredients in a resealable plastic bag, shaking to coat meat. Refrigerate 24 to 48 hours. Grill over hardwood charcoal. Cool, then remove meat from bones and shred. (This will make more than needed for one pizza).

For toppings: Preheat a pizza stone in a 500°F oven 15 minutes. Place rolled-out dough on a sheet of parchment paper. Leaving dough on parchment, bake 5 minutes. While dough is baking, whisk together the chili sauce and peanut butter.

Remove dough from oven (it will be only partially baked). Brush edges with olive oil and sprinkle lightly with kosher salt. Spread chili sauce-peanut butter mixture on dough, then top with cilantro, basil, shallots, beef, cheese, and pine nuts. Return to oven 5 to 7 minutes until crust is nicely browned and cheese is bubbly. Sprinkle green onions over top. Cut into wedges and serve warm. Makes 6 to 8 wedges. Recipe courtesy Cheryl Rogers.

*See more recipes in our meat collection

round round2
Welcome Home Des Moines digital edition
>view our
digital edition
round4   round3

round round2
>subscribe now
round4   round3

round round2
Sign up for our Free Email Newsletter

round4 round3

round   round2
round4 round3

advertise with


home | inside des moines | des moines cooks | home & garden | health matters
subscribe | digital edition | advertise | about us | contact us
des moines events | easy recipes | healthy tips | house photos

home productions llc. 4220 ne 94th avenue | elkhart, iowa 50073
phone (515) 965-0507
© 2014 home productions llc. All rights reserved.