This recipe was developed by Chef Kame from Prim KO in New York City exclusively for Joy of Kosher as part of the Chef Wars competition.
- 3 cup all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoon dry active yeast
- 1 tablespoon olive oil
- 1 cup lukewarm water
- 1 pound thinly sliced Kobe beef
- 2 ounce sugar
- 2 ounce soy sauce
- Homemade tomato based pizza sauce
- vegan gluten free mozzarella
- mesculan greens, rinsed and dried
- 1 red pepper, ribs and seeds removed, cut into ¼-inch strips
- hot sauce
Mix flour, sugar, salt, yeast in bread machine bowl or bowl of an electric mixer, and slowly pour in olive oil and water. Mix on the machine’s slowest speed for 15 minutes. Place dough in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 30 minutes.
Place dough on a lightly floured work surface. Roll out the dough into a rectangle. Place dough on a cookie sheet lined with parchment or a pizza stone.
Toppings and preparation:
Preheat oven to 550° F.
In a large sauté pan over medium-high heat, cook beef with sugar and soy sauce Remove from heat and set aside.
Spread homemade tomato base pizza sauce over pizza dough. Sprinkle vegan mozzarella on top. Bake for approximately 3 minutes, or until crust is lightly brown and cheese is bubbling.
Remove from oven and top with beef, mesclun greens and cut red pepper on top. Sprinkle hot sauce to taste over all. Cut in 4 wedges and serve.