The Scouse Pizza

The iconic Liverpudlian stew, but on a pizza. Braised beef short ribs, potatoes, and carrots, melty mozzarella cheese, and some pickled cabbage to finish. Delicious with an ice cold Pepsi MAX.

Done in 3 hours

Serves 4




1kgbeef short ribs

1 tbspflour

2onions, diced

2carrots, diced

250gpotatoes, peeled and diced

1/2leek, thinly sliced

1lbeef stock

1 tbsptomato puree

1 tbspbrown sugar

2 tspWorcestershire sauce

1bay leaf

Salt and pepper, to taste


Pizza dough

Low moisture mozzarella

Pickled red cabbage, finely chopped

Chives, finely chopped

The Scouse is a slow cooked stew from Liverpool, consisting primarily beef but sometimes lamb, with potatoes, carrots, and onion, served with pickled red cabbage or beetroot.


Toss the short ribs in a light dusting of flour, salt, and pepper. Sear off all sides of the short ribs in a large pot, then set aside. 

Add the onion and leek into the pot, and scrape up everything from the bottom. Add a splash of stock to deglaze if needed. Once everything’s starting to soften, add tomato puree and flour, and cook for another two minutes. 

Add the browned short ribs back in. Top up with stock, season with sugar, worcestershire sauce, a bay leaf, salt, and pepper. Bring to a boil, cover, then into the oven at 150 C for an hour. 

After an hour, add the diced carrot and remaining potatoes. Return to the oven for another 1-2 hours or until the short rib meat is super soft. 

Remove the short ribs from the sauce, place in a bowl and shred. Remove any whole potatoes and carrots too - you should be left with a rich brown, fairly smooth, sauce. 

If the sauce is looking kind of thin, reduce it over the hob until it’s fairly thick.

Stretch out the pizza dough, then spread a light amount of the rich beef scouse sauce, and a sprinkle of cheese. Dot around a few softened carrots and potatoes, and followed by the pulled short rib. Into the oven for a few minutes until the dough has puffed and cooked through. 

Finish with some pickled red cabbage and some chives, and slice up!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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