Oxtail Pizza Recipe

In a large bowl, dissolve yeast and sugar in lukewarm water. Let sit 5 minutes until foamy.

Add flour, salt and olive oil. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1–1.5 hours. Alternatively refrigerate overnight.

When ready to assemble, divide dough into two equal portions, shape into balls and let rest 30 minutes at room temperature before stretching into 12-inch rounds.

Preheat a smoker or grill to 225–250°F (107–121°C). Pat oxtail dry and season with kosher salt and black pepper.

Place oxtail on the smoker and smoke for 1.5–2 hours until a light smoky flavor is present and exterior is browned (this step is optional — you can sear instead if you don't have a smoker).

Heat vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown smoked oxtail pieces on all sides, about 3–4 minutes per side. Remove and set aside.

Add onion, carrot and celery to the pot; sauté 4–5 minutes until softened. Add garlic and tomato paste; cook 1–2 minutes until fragrant and paste darkens.

Deglaze the pot with red wine (if using), scraping up browned bits. Add beef stock, bay leaf, thyme, brown sugar and return oxtail to the pot so pieces are mostly submerged.

Bring to a simmer, then cover and transfer to a 300°F (150°C) oven. Braise 2.5–3 hours until meat is fork-tender and falling off the bone. Alternatively simmer gently on the stovetop for the same time.

Carefully remove oxtail and reserve braising liquid. When cool enough to handle, shred meat from the bones, discarding cartilage and excess fat.

Skim fat from the reserved braising liquid. Reduce 3/4 cup of the reserved liquid in a small saucepan over medium heat until slightly syrupy (about 6–8 minutes). If you want a thicker glaze, whisk in 1/2 tsp cornstarch slurry (cornstarch mixed with equal part cold water) and simmer 1–2 minutes until thickened. Taste and adjust seasoning; this will be used to glaze the shredded oxtail.

Toss shredded oxtail with 2–3 tablespoons of the reduced braising glaze so meat is moist but not soupy. Keep warm.

In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce and honey until smooth. This creates the pizza base; taste and adjust acidity or sweetness as needed.

Preheat oven with a pizza stone or steel to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If you don't have a stone, use an inverted baking sheet.

Stretch one dough ball into a 12-inch round on a lightly floured surface; transfer to a well-floured peel or parchment.

Spread about 1.5 tablespoons of the sweet chili base evenly over the dough, leaving a 1/2-inch rim.

Scatter about 1 cup shredded mozzarella over the sauce. Distribute 3/4–1 cup of shredded oxtail evenly on top.

Top with thinly sliced red onion, jalapeño and fresno chilies (arrange to your heat preference). Finish with remaining mozzarella if desired.

Slide pizza onto the preheated stone and bake 7–10 minutes until crust is bronzed and cheese is bubbling. Rotate halfway for even bake.

Remove pizza from oven and immediately brush exposed crust lightly with 1/2 tsp olive oil and sprinkle flaked sea salt.

Repeat with second dough ball for a second pizza.

After baking, lightly toss remaining shredded oxtail (if any) with a little of the sweet chili base or reserved glaze and place on top of the hot pizza for extra moistness (optional).

Scatter sliced scallions and chopped cilantro over the pizza. Drizzle any remaining sweet chili-base lightly for a glossy finish.

Let pizza rest 2 minutes, slice into 6–8 pieces and serve hot.