BURNT ENDS, CHIPOTLE RED ONION JAM, AGED FONTINA AND PARMESAN PIZZA

Ingredients Weight Measure
Caramelized onion jam 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Pizza dough 14 oz.
Aged Fontina, shredded, divided 4 oz.
Parmesan cheese, shaved, divided 24 shavings
Brisket burnt ends, pulled 1/2 pound
Baby arugula 1 cup

Method

  1. In a small pot, combine onion jam and TABASCO® Chipotle Sauce; warm.
  2. Stretch out pizza dough and spread jam mixture across the top.
  3. Combine half the cheeses and sprinkle over the jam mixture.
  4. Place brisket burnt ends evenly atop the pizza.
  5. Place the remaining Fontina cheese atop brisket.
  6. Bake in a 375ยบ pizza oven until done.
  7. Slice pizza; evenly sprinkle arugula and remaining shaved Parmesan cheese over top.

Yield: 4 servings