Slow Cooked Beef and Onion Jam Pizza

Instructions

• 1To make the slow cooked beef brisket, combine the cumin, coriander, sugar, mustard, garlic, salt and pepper in a bowl. Rub the mixture all over the brisket. Preheat the oven 275°F. Heat a Dutch oven or similar heavy-based pot over high heat until hot. Add 1 tablespoon of the oil and then the beef, cook for 5 minutes, turning until browned all over. Transfer to a plate. Reduce the heat to medium, add the remaining oil and onion. Cook, stirring, for 1 minute. Add the stock, tomato puree, and chipotle. Bring to a boil. Return the beef and any juices. Cover with a tight-fitting lid. Place in the oven and cook for 5 hours, or until the brisket is tender. Transfer the brisket to a tray and use two forks to coarsely shred. Skim the excess fat from the cooking liquid, return to the stovetop and boil over medium-high heat for 10 minutes, or until reduced by a third.
• 2To make the onion jam, heat the oil in a skillet over medium-low heat. Add the onions and cook, stirring occasionally for 15 minutes, or until soft and starting to color. Add the sugar and vinegar and cook for 15 minutes, or until the onions are caramelized and the liquid has almost all evaporated. Set aside to cool. Spoon into a clean sterilized jar and store in the refrigerator for up to 1 month.
• 3To make the topping, combine the mayonnaise and mustard in a bowl. Cover and refrigerate until ready to serve.
• 4To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minutes, or until smooth and elastic.)
• 5Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
• 6Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6½ oz pieces.
• 7To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
• 8Combine half the shredded brisket and 1¼ cups (10 fl oz) of the cooking liquid in a bowl for this recipe. Repeat with remaining brisket and cooking liquid, cover and refrigerate for another use such as tacos or nachos. Can be frozen for up to 3 months.
• 9Roll out each piece of pizza dough to form a 9-inch x 6-inch oval and place each on a 11-inch square piece of parchment paper.
• 10Prick the crusts with a fork or pizza docker.
• 11Spread 1 teaspoon of oil onto each pizza crust. Spread with the onion jam. Top each pizza with the cheddar, brisket and corn.
• 12Select the THIN crust setting.
• 13Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
• 14Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 5-6 minutes, or until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
• 15Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
• 16Repeat with the remaining pizzas.
• 17Spoon over the mustard mayonnaise, top with pickled onions, cocktail onions, extra cheese and arugula. Season with salt and pepper. Slice and serve.