Pizza, But Make It Black Gourmet
Oxtail Pizza? Say less. This bold, buttery, and beefy creation by @thegrubworkskitchen blends classic slow-braised oxtail with a crispy NYC-style pizza base and finishes it off with a wild scotch bonnet ginger hot honey. It’s part “stunt food,” part legit culinary flex, and 100% worth the effort—especially when you’re doing it for the culture and the flavor.
This isn’t a quick weeknight recipe—it’s an event. Between the 72-hour dough fermentation, layered seasonings, and that sweet heat glaze, this pie brings the depth and care we often reserve for Sunday dinner straight to pizza night. As the creator says, “If your pizza dough is weak, the whole pie flops.” So come correct, or don’t come at all.
Ingredients
For the Oxtail & Sauce
- 2–3 lb oxtail
- 1 tsp salt
- 1 lime
- 2 tbsp oxtail seasoning
- 1 tbsp browning sauce
- 1 tbsp garlic paste
- 2 tbsp green seasoning
- 2 scotch bonnet peppers
- 1-inch piece ginger
- 1 tsp chili flakes
- 5–6 allspice berries
- 1 cup chopped vegetables (onion, scallion, etc.)
- 2 tbsp ketchup
- ½ cup oxtail cooking juices (reduced)
- ¾ cup San Marzano tomatoes
- 1 tsp dried oregano
- Salt, to taste
For the Dough
- 2½ cups flour
- ¾ cup water
For the Toppings
- 1½ cups shredded cheese (mozzarella or blend)
- Fresh herbs (parsley, basil)
- Hot honey (infused with scotch bonnet, pimento, ginger, and thyme)
Step-by-Step Instructions
1. Season the Oxtail
- Rub oxtail with salt and lime.
- Coat with oxtail seasoning, browning sauce, garlic paste, and green seasoning.
2. Build the Hot Honey Base
- Simmer the roasted mix with thyme, chili flakes, and allspice berries in water to infuse.
3. Make the Dough
- Combine flour and water.
- Knead until smooth.
- Cover and cold-proof in the fridge (48–72 hours recommended).
4. Braise the Oxtail
- Sear oxtail in a pot.
- Add chopped vegetables, the hot honey mixture, and water.
- Simmer until tender.
5. Shred and Sauce
- Remove meat from bones.
- Combine oxtail juices, ketchup, San Marzano tomatoes, chili flakes, oregano, and salt to make the pizza sauce.
6. Assemble the Pizza
- Stretch dough onto your pizza pan.
- Spread with sauce, sprinkle herbs, top with shredded oxtail and cheese.
7. Bake to Perfection
- Cook in a Ninja Woodfire oven or pizza oven until crust is golden and cheese is bubbly.
8. Finish with Heat
- Top with fresh herbs.
- Drizzle of scotch bonnet hot honey before slicing and serving.
Pro Tips & Suggestions
- Aim for 65–70% hydration in your dough for that perfect NYC crisp.
- Cold ferment for 72 hours to develop deep flavor in your crust.
- Reduce oxtail juice separately for a richer sauce base.
- Use a pizza stone or steel to get a pizzeria-quality bottom crust.
About the Creator
This recipe is by The GrubWorks Kitchen, the culinary mind behind @thegrubworkskitchen. Known for turning comfort food into conversation pieces, they specialize in high-flavor, chef-level dishes rooted in Caribbean influence and Black food culture.
The GrubWorks Kitchen | @thegrubworkskitchen