Get the Sunday gravy pizza with ricotta, porcini bread crumb and petite arugula recipe
It is the middle of winter, and you need some good stick-to-your-ribs comfort food. It is time for the best mashup of all time — combining two of my favorites: “Sunday gravy” and pizza. Sunday gravy, or sauce, is something that is dear to my heart. The smell of it just invokes so many great memories from my childhood waiting for this luxurious sauce to finish bubbling and cooking. This recipe will require some patience, but it is all worth it in the end.
For the Sauce:
On Deck: Sunday Gravy Pizza--Sauce
Author: Pizza Today
Recipe type: pizza
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds beef short ribs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons pizza sauce or tomato paste
- 3 cloves garlic, sliced
- 2 28-ounce cans of whole peeled tomatoes (crush by hand)
- 1 carrot
- 2 medium yellow onions (diced)
Instructions
- In a large cast iron casserole pan, heat olive oil until shimmering.
- Season short ribs with salt and pepper and add them to the oiled pan in a single layer.
- Cook and brown over medium-high heat, turning as needed for approximately 10 minutes.
- Once browned, remove the meat from the pan and transfer to a platter.
- Next, add your onions and a generous pinch of salt to the pan and cook over medium heat, stirring occasionally until onions are browned (approximately 10-15 minutes).
- Next, add tomato paste or sauce. Stir and combine onions.
- Add crushed tomatoes, then garlic, and bring to a boil.
- Once sauce is simmering, return the meat and all of the juice left on platter to your pan, tucking the meat into the sauce. Cover partially and simmer over low heat for about four hours.
For the porcini breadcrumbs:
On Deck: Sunday Gravy Pizza -- porcini breadcrumbs
Author: Pizza Today
Recipe type: pizza
Ingredients
- 3 ounces of dried porcini
- 3 ounces of your favorite bread crumb,
- 3 ounces of grated Romano or Parmesan
- Freshly cracked black pepper.
Instructions
- In a spice grinder, add 3 ounces of dried porcini and grind.
- Once finely ground, add porcini to 3 ounces of your favorite bread crumb, 3 ounces of grated Romano or Parmesan, and a few turns of freshly cracked black pepper.
For the pizza:
On Deck: Sunday Gravy Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 8-10 ounce dough ball
- 3 ounces of shredded mozzarella
- 2 ounces of pizza sauce,
- 3 ounces of “Sunday gravy” mixture
- Ricotta
- Porcini breadcrumbs
- Romano cheese
- Arugula
Instructions
- Stretch an 8-10 ounce dough ball to desired size and add to a floured peel.
- Top with 3 ounces of shredded mozzarella, 2 ounces of pizza sauce, 3 ounces of “Sunday gravy” mixture and bake for approximately 8 minutes.
- When pizza is finished cooking, let sit for 30-60 seconds on a cooling rack, then cut and pipe ricotta evenly around the pizza.
- Sprinkle with porcini breadcrumbs, Romano cheese and lastly scatter some petit Arugula over pizza.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
