Beef brisket, toasted corn & whole grain mustard

Ingredients

Beef Brisket

• 750g beef brisket
• 1 carrot, roughly chopped
• 1 brown onion, roughly chopped
• 1 stick celery, roughly chopped
• 1 litre salt reduced beef stock

Dough

• 1½ tablespoons dry yeast
• 1 tablespoon salt
• 125–150ml warm water
• 2 cups plain flour
• ¾ cup self-raising flour

Onion Jam

• 2 tablespoons olive oil
• 3 red onions, thinly sliced
• 3 brown onions, thinly sliced
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 100ml water

Whole grain mustard aioli

• 1 cup whole egg mayonnaise
• 2½ tablespoons whole grain mustard

Topping

• 2 teaspoons olive oil
• 1 corn cob, kernels removed
• 2 cups grated cheddar cheese
• 12 pickled onions, sliced

To serve

• Rocket leaves

Method

Beef Brisket

Preheat oven to 150°C/130°C fan forced. Place beef, carrot, onion, celery and stock in a large roasting pan. Cover tightly with foil and bake for 12 hours. Leave to cool, then pull apart.

Dough

1. Combine yeast, salt and water in a large bowl, stir until combined.
2. Fold through flours until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

Onion Jam

Heat oil in a large saucepan, add onions and cook until soft and golden. Add sugar, vinegar and water, cook until onions are caramelized and liquid is reduced.

Aioli

Combine mayonnaise and mustard in a small bowl.

Toasted corn

Heat oil in a small frying pan, add corn and stir until kernels are toasted.

Cooking the pizza

1. Turn the ON/OFF switch to the ON position.
2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
3. Divide dough into four balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
4. Prick base with a fork or pizza docker.
5. Spread base with 2½ tablespoons onion jam.
6. Top bases with shredded beef, corn and cheese.
7. Select CLASSIC crust setting.
8. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
9. Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
10. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
11. Open lid carefully with oven mitt and remove pizza onto chopping board.
12. Top with aioli, pickled onions and rocket.
13. Cut into wedges and serve immediately.