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Thanks to store-bought dough and jarred tomato sauce, it's ready in less time than it takes to order one. This version pairs onions and peppers with the beef, but you can substitute whatever toppings you like.
Pro Tip from Chef Tila: When measuring the braised beef, there's no need to separate the onion, celery, carrot and juices. They help flavor the pasta.
For more of Chef Tila's recipes made with leftover braised beef chuck, check out his Korean Beef Tacos with Homemade Gochujang Salsa, 3-Cheese Frico Quesadillas with Braised Beef + Spinach and Shortcut Braised Beef Ragu with Pappardelle.
Place a pizza steel or stone on the middle rack of your oven and set it to its highest setting. Let the oven heat for at least 45 minutes.
When the oven is almost ready, dust the surface of a pizza peel or the back of a half sheet pan with flour or cornmeal. Stretch the dough into a 12-inch round disc and place it on the peel or sheet pan. Place the sauce in the center of the dough and spread it evenly over the dough with a spoon, leaving a ½-inch border around the edges.
Evenly scatter the beef, bell peppers and onions over the sauce. Rain the mozzarella over the top, season with salt and pepper, then drizzle with a tiny bit of olive oil.
Slide the pizza onto the heated steel or stone in the oven and bake until the crust is golden brown and the cheese is bubbling, about 8 to 10 minutes. Rotate 180 degrees halfway through cooking. Carefully transfer the pizza to a cutting board and let rest for a few minutes before slicing and serving.