Ingredients

Instructions

• In a blender or food processor, puree about 1/2 cup of the tomato puree with the (optional) chipotle peppers until smooth. Pour the pureed peppers and puree into the bowl of a 6-quart slow cooker. If not using the peppers, there is no need to blend the puree. Add the remaining tomato puree, (optional) chili powder, tomato paste, cumin, garlic powder and broth/stock. Whisk until smooth. Season the short ribs on all sides with the kosher salt and black pepper, and place into the sauce in the slow cooker. Add the sliced onion and mix gently to combine. Cover the slow cooker and cook on low for 8 to 9 hours. The meat should fall off the bones completely. Remove it from the slow cooker, trim obvious excess fat and shred the meat into a bowl. Discard the bones, and strain any large pieces from the sauce remaining in the slow cooker. Set the sauce aside.

• Preheat your oven to 375°F. Place a pizza stone or overturned baking sheet in the oven as it preheats. Remove the Freschetta pizza from the carton, remove the plastic and cardboard and slide the pizza into the hot oven on the stone or baking sheet. Bake for 5 minutes or until the cheese has begun to melt and the pizza has begun to rise.

• Remove the pizza from the oven, top with shredded short rib meat, jalapeño slices, and the optional Monterey Jack cheese. Drizzle with the reserved sauce from the slow cooker. Return to the oven and bake for another 7 to 10 minutes, or until the cheese is melted and the pizza is browned on the bottom. Remove from the oven, and allow the cheese to set for about 2 minutes. Sprinkle with the optional chopped fresh cilantro, slice with a pizza wheel or sharp knife and serve while warm.

• Refrigerate any leftover pizza and warm in a toaster oven before serving. The rest of the shredded beef and sauce can be stored in sealed containers in the refrigerator for up to 4 days. Serve it over rice for a no-fuss meal later in the week!