A radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate!
This radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate. The bitter dark chocolate grated over at the last minute accentuates the sweetness of the chilli beef and it’s a pizza with some strong Fiesta vibes. A great pizza to jazz up any leftover beef dish with a rich tomato sauce, jalapeño, paprika and smoked chilli.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
Cook your beef chilli by browning the beef, onions and garlic in oil. Then add our spices and herbs. Pour in your beef stock and tomatoes and reduce the heat to simmer. Cook for 2 hours until soft and tender. Add in your chocolate and season to taste.
Preheat your pizza oven to 450˚C and then move the fire to one side.
Flour your peel with polenta and throw your pizza dough into a large circle approximately 30cm in diameter. Lay carefully onto the floured peel.
Top the dough with a couple of spoons of BBQ tomato sauce. Add torn mozzarella, jalapeno, and chilli beef as toppings.
Bake for 2-3 mins and then turn the pizza around. Bake for a further 2-3 minutes until the base is crispy and the cheese melts. Finish with grated chocolate.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
🍕 The Art of Pizza White Truffle and Fig Pizza The indulgence of balance Some pizzas whisper rather than shout. They rely on restraint, harmony and a touch of indulgence. This white pizza is one of them. With no tomato sauce to distract, every flavour comes to the fore. The base of olive oil and [...]
🍕 The Art of Pizza Pepperoni and Sweet Hot Green Peppers The heat of tradition There are few combinations as instantly satisfying as pepperoni and peppers. It is the taste of comfort and celebration — the crackle of fire, the scent of spice and the sight of bubbling cheese as the crust blisters to perfection. [...]
Four Cheese Pizza! This indulgent cheese pizza with fresh oregano is rich and tangy and perfect with a slightly chilled bottle of fruity red wine this summer. Method Preheat your pizza oven to 375˚C and roll out your dough. Place onto a floured peel and start with a ladle of tomato sauce. Spread around the [...]
Stone Baked Pissaladiere with Smokey wood-fired Onions! Pissaladiere is one of my absolute favourites. It’s a sort of pizza/tart hybrid flavoured with sweet caramelised onions, black olives and anchovies - hailing from Liguria but most often associated with the south of France. A Pissaladiere is perfect as pre-dinner finger food with a glass of bubbles [...]
Sloppy José Pizza
This radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate. The bitter dark chocolate grated over at the last minute accentuates the sweetness of the chilli beef and it’s a pizza with some strong Fiesta vibes. A great pizza to jazz up any leftover beef dish with a rich tomato sauce, jalapeño, paprika and smoked chilli.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
For the Beef Chilli:
Associazione Verace Pizza Napoletana recipe
Related Posts
The Art of Pizza – White Truffle and Fig Pizza
The Art of Pizza – Pepperoni and Sweet Hot Green Peppers
Four Cheese Pizza
Stone Baked Pissaladiere with Smokey wood-fired Onions