Picture of a cooked beef cheek pizza with fresh parsley on top.

Sherry Braised Beef Cheek Pizza With Celeriac Puree, Gremolata And Truffle Oil

A gourmet pizza with truffle oil and another great addition to any pizza menu.



  • To make celeriac puree: peel and dice celeriac, then boil in water until soft. Season and add a dash of Anchor Culinary Cream.
  • Seal beef cheek in a hot pan, then place in a roasting dish with carrot, onion and celery, cover with Pedro Ximénez sherry and cook for 6-7 hours at 120°C.
  • Once cooked, pull out cheek and reduce cooking liquor until thick and flavoursome. Shred cheek and add sauce until moist.
  • Roll pizza dough, then spread with celeriac puree, parsley and Perfect Italiano Pizza Plus cheese.
  • Place cheek evenly on pizza and cook at 274°C for five minutes. Cut, sprinkle with gremolata, and add truffle oil over top before serving.