BBQ Short Rib Pizza with Caramelized Shallots & a Fried Egg

I actually had leftover short ribs. Like how is that even possible? Usually when short ribs are served in my house, we will finish them to the very last fork tender bite. But I recently hosted taco night at my house and made enough food for 8 people, instead of the more reasonable 4 person serving. That being said I had to make something worthy of the all mighty short rib. This. Pizza. Is. Worthy. I would actually make short ribs just to have this pizza again. And as if the short rib wasn't rich enough in flavor I added a couple of runny eggs on top. Your taste buds will thank you.

BBQ Short Rib Pizza with Caramelized Shallots & a Fried Egg

Ingredients:

• 1 ball pizza dough
• 1/4 cup corn meal
• 1 cup bbq sauce
• 1 cup shredded mozzarella
• 1 cup shredded short ribs (recipe below)
• 3 shallots, thinly sliced
• 1 tbsp. olive oil
• salt and pepper
• 2 fried eggs
• 2 green onion, sliced

Start by caramelizing your shallots. Heat the olive oil over medium heat and add in the shallots, seasoning with salt and pepper. Lower heat to low and cook, stirring occasionally for about 20 minutes until they are fragrant and a deep golden color. 

Preheat oven to 400 degrees. Sprinkle corn meal onto pizza stone or large baking sheet. Roll out dough into the largest circle that will fit onto your baking surface. Bake the crust for 5 minutes. Remove from the oven and top with the bbq sauce, shredded mozzarella, caramelized shallots, and short rib. Bake in the oven for another 20 minutes until the cheese is melted and the crust is a deep golden brown. 

Meanwhile, fry up 2 or 3 eggs to place on top once the pizza is done cooking. Sprinkle with chopped green onions and serve hot.

Short Ribs

• 1 lb. short ribs
• 1 tbsp. olive oil
• 1/4 tsp. chili powder
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/8 tsp. cumin
• salt and pepper
• 1 cup beer of your choice

Heat olive oil over medium-high heat and season the short ribs all over with salt and pepper. Sear on each side for about 1 minute and then add to your crock pot. Sprinkle in the chili powder, garlic powder, onion powder, and cumin. Then add the beer. Cook on low for 6 hours until the meat is fork tender and falls apart very easily. Shred and reserve in an airtight container.