Using our Slow-Braised Brisket recipe, top pizza with butter-soft beef as well as crunchy, tangy dill pickles, a lick of yellow mustard and fresh, peppery arugula.
Makes one 12” pizza
165g (5.8oz) pizza dough ball (see note below)
90ml (5 tablespoons) pizza sauce (see note below)
80g (2.8oz) slow-braised brisket, pulled into small pieces
80g (2.8oz) mozzarella, torn into pieces
1 dill pickle or gherkin, sliced lengthways
Handful rocket (arugula)
40ml (2 tablespoons) yellow mustard
20ml (1 tablespoon) olive oil
Fresh ground black pepper, to taste
Grated parmesan, to taste
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 165g (5.8oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Ultimate Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavour in the other ingredients used here.
Once your dough and sauce are ready, fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12" and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza dough base. Add the brisket, mozzarella and pickles.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Scatter over the arugula, drizzle over the mustard and olive oil, and season to taste with the pepper and parmesan.
Top pizza with butter-soft beef as well as crunchy, tangy dill pickles, a lick of yellow mustard and fresh, peppery arugula