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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources