Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients. It tastes so authentic, you’ll be making it for Pesach and beyond!

SERVES 8

• 2 pizza crusts (recipe below)
• 2–2½ lb (910 g–1.15 kg) second-cut brisket
• 3 Tbsp olive oil
• ½ tsp salt
• 1 tsp pepper
• 2 small onions or shallots, cut into quarters
• 1 cup red wine
• 1 cup chicken stock
• daikon radish, shredded, for garnish (optional)

Jalapeño Mayo

• 1 jalapeño, peeled and cut in half (if you like it hot, don’t remove the seeds)
• ¼ red onion, cut into chunks
• ¼ cup olive oil
• salt and pepper, to taste
• ½ cup mayonnaise (homemade or store-bought)

Preheat oven to 350°F (175°C).

Place meat in a baking pan and rub with olive oil, salt, and pepper. Place onions or shallots around the meat in the pan. Add wine and chicken stock. Cover and bake for 3–3½ hours, until fork-tender.

Remove the meat from the oven and shred using two forks. Add about ¼ cup of sauce to the meat. Separate the onions or shallots into individual pieces and set aside.

To prepare the jalapeño mayo, preheat oven to 350°F (175°C).

Place jalapeño and onion in a small pan. Drizzle with oil and sprinkle with salt and pepper. Bake for 30 minutes, until the vegetables soften. Transfer the veggies to a food processor. Add the mayonnaise and blend.

To assemble the pizza, smear a layer of jalapeño mayo onto the crust. Add a nice amount of meat and bake for 4–5 minutes. Add the onion or shallot segments and drizzle with some more of the jalapeño mayo. Sprinkle shredded daikon radish on top for some extra crunch, if desired.

Kosher-for-Pesach Pizza Dough

SERVES 4

• 1½ cups almond flour
• 1 tsp baking powder
• 1 extra-large egg
• 1 Tbsp olive oil
• ¼ tsp salt
• ½ tsp pepper

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix all ingredients together in a bowl. Use your hands to form a 4x10-inch (10x26-cm) rectangle; it should be about ¹⁄₄-inch (¹⁄₂-cm) thick. Bake for 9–10 minutes. Remove from oven and allow to cool.

Once cooled, top with your favorite toppings.

This dough can be made in advance and frozen, however, it’s extremely delicate and can break easily.

Tip: Each recipe makes one pizza dough. Do not double the recipe; make each dough separately.

(Originally featured in Family Table, Issue 889)