The Lakeview Pizza

Chef Terrell Brazelton shares the complexity of Slice’s signature pie.

By Jan Walsh, Photography by Beau Gustafson

The old saying, “as easy as pie,” does not apply to the making of Slice Stone Pizza and Brew’s signature pie — The Lakeview Pizza. The Lakeview Pizza’s depth of flavors comes from its layers of ingredients: braised short ribs, caramelized onion, roasted cherry tomatoes and Asiago finished with arugula, red onion and horseradish sauce.

Chef Terrell Brazelton shares the first step to making this pizza — braised short ribs. He suggests serving them with risotto or mashed potatoes and using the leftover beef for making your own pizza at home. A little-known fact at Slice is that they have usually some handmade pizza dough for sale, so with the beef and the dough ready to go, making this pizza just got a lot easier.

Braised Short Ribs Ingredients:
6 boneless beef short ribs

Kosher salt

Fresh black pepper

1 yellow onion chopped

3 stalks celery chopped

3 carrots chopped

2 shallots sliced

4 garlic cloves smashed

2 cups red wine

2 cups beef stock

Spring fresh thyme

Bay leaf

Dried chilies

Extra virgin olive oil

Braised Short Ribs Procedure:
Preheat oven to 375 degrees. Season meat with a little salt and pepper. Heat pan over high heat and add oil. Sear all meat evenly. Remove meat and place in baking pan. Add chopped veggies to heated pan and cook until brown. Scrape and brown again for caramelization. Deglaze with red wine and add beef stock. Pour over meat in baking pan. Add chilies and thyme and bay leaf. Cover and cook for two and one half hours. Remove meat to rest. Add sauce back to pan and reduce by more than half until thick. Yield: This recipe will feed approximately 12 people. Brazelton suggests cutting this recipe by one third for a smaller family meal.

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