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

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources