Mongolian Short Rib Pizza

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

Short ribs are cooked until so tender they fall off the bone to top this pizza. The sweet and spicy meat works well with the creamy and mellow mozzarella cheese.

Ingredients

For Mongolian marinade:
1 1⁄2 cups hoisin sauce
1 tbsp. garlic, minced
1 tbsp. ginger, minced
1 tsp. hot chili sauce

1 cup short rib pieces 
1⁄2 cup teriyaki sauce
1⁄2 cup tomato sauce
4 3-oz. pizza dough balls
1⁄2 cup mozzarella cheese
4 tsp. parmesan cheese
2 oz. red bell pepper, julienned
2 oz. yellow bell pepper, julienned
4 shiitake mushrooms, sliced
Green onion, thinly sliced, as needed
Fried lotus chips, for garnish

Steps

1. For Mongolian marinade, mix together hoisin sauce, garlic, ginger and hot chili sauce. Reserve.

2. In a pan, toss short rib pieces with teriyaki and 1⁄2 cup Mongolian marinade. Cook and reduce until meat becomes tender and falls apart, resembling pulled pork.

3. In a separate bowl, mix together tomato sauce with 1⁄2 cup Mongolian marinade; roll dough out and spread sauce evenly over top.

4. Top pizza with mozzarella, parmesan, red and yellow peppers, shiitake mushrooms and short rib mix.

5. Bake in a 550° F. oven for 3-5 min. Remove from oven, top with green onion and fried lotus chips.

Source: Recipe from Chef Troy Guard

More From FoodService Director

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

FSD Resources