Effortless Truffle Oxtail Pizza

Jamaican flavors meet Italian comfort in this pizza mashup that levels up every bite. The oxtail melts right off the bone from slow braising, packing every chew with deep, lush richness on a chewy, crisp base. Cooked just right, oxtail goes almost jelly-like, mixing with gooey cheese and truffle oil. This combo turns every bite into a wild upgrade. It starts with the classic crust, then gets hit with bold oxtail sauce, and truffle aroma plays clean-up, blowing the doors off basic pizza nights.

Each bite surprises you with that strong meaty punch against mellow, earthy truffle vibes, all coming together for pure magic. Just looking at it, you get dark oxtail chunks popping out on creamy cheese, with shiny truffle oil glistening on top. This playful spin takes regular stuff and flips it into a memory you won’t forget, mixing cultures while keeping things fresh and bold for anyone who loves going off the usual food map.

This all started when I was trying to wow friends from all sorts of backgrounds. I wanted something that could kick off conversation but stay familiar. I borrowed my grandmother’s oxtail tricks and added them to my homemade pizza obsession, hoping to connect everyone with a single bite. The whole table got quiet, then broke out chatting and asking how the heck I made it.

Tasty Elements

• Pizza dough: The trusty base that holds all the tasty toppings.
• Gravy Master browning: Adds pop to the color and cranks up those savory flavors.
• Jerk seasoning: Brings those classic Jamaican heat and spices with scotch bonnet, thyme, and all the good stuff.
• Black truffle oil: Adds an earthy hit and unforgettable aroma right at the end.
• Oxtail segments: The superstar, meltingly soft and full of deep, rich taste.

How to Braise

Shred and sauce:

Pull the meat from the bone, strain your braising liquid, and cook it down until thick and rich.

Braise slowly:

Pop everything in the oven at 325°F for about three hours so it gets super soft.

Make your braising liquid:

After building up your aromatics, pour in beef stock, a hit of Worcestershire, Gravy Master, and some liquid smoke for oomph.

Aromatic base:

Toss onions, scallions, and Korean pear in the leftover fat, then add in ginger, garlic, and thyme for a flavor bomb.

Brown the oxtail:

Sear chunks in batches in a Dutch oven till every side is caramelized and sweet.

Season and chill:

Coat oxtail chunks all over with jerk seasoning and let them sit out for half an hour.

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I first met oxtail as a kid hanging out with my grandma. She always told me you didn’t need pricey ingredients, just patience. The first time I made this pizza, she just took a bite and gave me her nod—total approval.

Serving Ideas

This pizza goes awesome with a punchy salad made from bitter greens, squeezed lemon, and a splash of olive oil. Try sticking little bowls of extra truffle oil and real-deal Jamaican hot sauce on the side so folks can build their own flavor adventure.

Flavor Switch Ups

If you like it fiery, toss some chopped scotch bonnet peppers in the braise. Try finishing with crisp fried shallots for crunch. Swap up your cheese game—things like smoked gouda or mozzarella take it even deeper.

Keeping It Fresh

Layer cooled slices with parchment in airtight containers. They’ll keep three days in the fridge. Bring back the crunch by sliding slices into a 350°F oven for 7–10 minutes. Skip the microwave or you’ll get a sad, soggy crust.

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This pie is all about mixing the old-school and the new—in one bite, it’s like cultures and flavors just click. That silky oxtail with the hit of truffle creates something you’ll remember way after the last slice.

Frequently Asked Questions

→ Can I make this with oxtail that's already cooked?

Totally, leftover oxtail works fine. Just double-check it's soft enough to shred and save some of that tasty broth for the sauce.

→ What if I don't have truffle oil?

No problem, swap in some good extra virgin olive oil. The flavor will be different, but you'll still have an awesome pizza.

→ How thick is the best dough for this pizza?

Try for about a quarter inch thick. Thinner dough might fall apart under all those toppings and thick dough might stay doughy in the middle.

→ Can I prep all this ahead?

Absolutely, you can cook and shred the oxtail a few days before. Just put the pizza together and bake when you're ready to eat.

→ What should I serve on the side?

A fresh arugula salad with a zesty lemon vinaigrette is perfect. Or roast up some veggies to keep it simple.