Pulled Brisket Pizza with Jalapeño Mayo

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.