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There is something magical about pulling a bubbling hot truffle oxtail pizza from the oven and catching the earthy aroma of truffle oil mixed with the rich essence of slow-cooked oxtail. This creation is all about combining soul-warming comfort with just enough luxury to wow your guests or treat yourself to a memorable pizza night. Every bite is packed with tender, savory beef, silken melted mozzarella, and that irresistible umami from the truffle.
I discovered this recipe after a spur of the moment craving for both oxtail stew and pizza. It is now a must-make whenever my family gets together for game nights. We laugh that the pizza disappears even faster than the classic stew itself.
Ingredients
- Oxtail segments: Produce deep meaty flavor and melt into shreds when slow-braised look for ones with a good ratio of meat to bone
- Black truffle oil: Brings an earthy aroma that lifts the whole dish choose a reputable brand for the best taste
- Gravy Master Browning Sauce: Gives color and a lovely roasted note a little goes a long way
- Liquid smoke: Adds a subtle smokiness to the sauce and meat find a mild one
- Worcestershire sauce: Balances sweet tangy and umami flavors
- Busha Browne’s jerk seasoning: Brings bold aromatics and a bit of heat
- Ginger paste: Bright and pungent it lightens the richness
- Garlic paste: Ensures mellow and sweet garlic notes
- Korean pear: Naturally tenderizes the meat and lends gentle sweetness
- Thyme and scallions: Keep things fresh and vibrant
- Mozzarella cheese: Offers that stretchy gooey finish look for whole milk variety
- Pizza dough: Forms the chewy crispy base either homemade or a good store-bought one
Instructions
- Braise the Oxtail
- Prepare the oxtail by seasoning with jerk seasoning browning sauce Worcestershire sauce and ginger paste. Sear all the pieces in a heavy pot until browned on all sides. Toss in chopped onion scallions thyme sliced Korean pear and garlic paste. Pour in beef stock and simmer with the lid on for two to three hours over low heat. The meat should fall off the bone and the sauce will reduce to a rich gravy.
- Shred the Oxtail
- When the oxtail is cool enough to handle pick apart the meat into bite sized shreds with your hands or two forks. Place the shredded meat in a large bowl. Save the bones for another use. Set aside the braising gravy as you will use it for the pizza sauce.
- Make the Pizza Dough
- If you are using homemade dough let it rise until doubled then punch it down. Roll it out to your preferred thickness on a floured surface. Give it a quick rest so it becomes puffy. If using a pizza stone preheat it in a blazing hot oven.
- Prepare the Sauce
- Blend the reserved oxtail gravy with a splash of truffle oil and a touch more jerk seasoning. Simmer on the stovetop to thicken if needed. This sauce should be bold and deeply flavored.
- Assemble the Pizza
- Spread a generous amount of the oxtail gravy sauce over the dough, stopping just before the crust edge. Sprinkle mozzarella evenly across the surface, then layer on the shredded oxtail.
- Bake to Perfection
- Slide the pizza onto the middle rack of your preheated oven at the highest setting ideally five hundred fifty degrees Fahrenheit. Bake until the cheese is bubbling and the crust turns golden brown. This usually takes eight to twelve minutes.
- Finish and Serve
- Drizzle a bit more truffle oil while the pizza is fresh from the oven. Slice and serve hot. Spicy hot sauce on the side is highly recommended for extra kick.
Mozzarella brings everything together for that perfect cheese pull and I can never resist sneaking an extra handful on top. One of my fondest memories is serving this pizza at a birthday party and watching the birthday guest's face light up at the very first bite.
Storage and Leftover Tips
For any leftovers wrap slices tightly and refrigerate. The flavors get even deeper overnight and the pizza reheats very well. You can also freeze slices wrapped in foil for up to two months.
Easy Ingredient Swaps
No oxtail in the market Use short ribs or brisket braised with the same seasonings. If truffle oil is tricky to find drizzle a touch of good quality olive oil infused with porcini or wild mushrooms for depth.
Perfect Ways to Serve This
Pair this pizza with a light salad dressed in sharp vinaigrette or with roasted root vegetables. Sliced fresh jalapenos on top bring a lovely heat. Sometimes I set out small bowls of pickled onions and fresh herbs for each guest to customize their slice.
For anyone looking to shake up their pizza game or share something unforgettable at the dinner table, this truffle oxtail pizza delivers. It may just become your new favorite way to enjoy these two cozy classics in a single bite.
Recipe Q&A
- → How do you prepare the oxtail for this dish?
The oxtail is braised with jerk seasoning, browning sauce, and aromatic herbs, then shredded for the topping.
- → What does truffle oil add to the pizza?
Truffle oil infuses earthy aroma and luxurious depth, complementing the savory oxtail and melted cheese.
- → Can store-bought pizza dough be used?
Yes, pre-made pizza dough works well, though homemade dough offers an even chewier, fresher base.
- → Which cheese works best for this pizza?
Mozzarella is ideal for its stretchiness and mild flavor, but you can add a sprinkle of parmesan for extra depth.
- → How should leftovers be reheated?
Reheat slices in a preheated oven at 350°F for 5-7 minutes to restore crispness and melty texture.
- → Is there a recommended sauce for serving?
The gravy from braised oxtail is used as the pizza sauce; a dash of hot sauce adds extra zing if desired.