Chislic Pizza
South Dakota's official state nosh becomes pizza! Tender cubed beef seasoned with garlic salt and deep-fried to perfection, now topping a pizza. This German-Russian bar snack favorite is pure Mount Rushmore State pride.
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Prep the chislic: Cut beef or lamb into 3/4-inch cubes. Mix garlic salt, pepper, and onion powder. Season the meat cubes generously with the spice mixture.
Fry the chislic: Heat oil to 375F in a deep fryer or heavy pot. Fry meat cubes in batches for 2-3 minutes until browned and cooked to medium (or your preference). Drain on paper towels and season with more garlic salt while hot.
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.
Assemble: Spread pizza sauce over dough. Sprinkle with minced garlic, then add mozzarella cheese. Distribute the fried chislic cubes evenly over the top.
Bake: Slide pizza onto hot stone and bake 12-14 minutes until crust is golden and cheese is bubbling.
Serve: Remove from oven, garnish with green onions. Mix ranch with hot sauce for dipping. Let rest 2 minutes before slicing. Serve with extra garlic salt and dipping sauce on the side!
Pro Tips & Variations
- Garlic salt is king: South Dakota chislic is all about the garlic salt. Season before frying AND after!
- Lamb option: Traditional chislic was made with mutton/lamb. Try it for authentic German-Russian flavor.
- Don't overcook: Chislic should be tender inside. Medium to medium-rare is ideal for beef.
- Saltine tradition: In SD, chislic is often served with saltine crackers. Crumble some on top!
- Deep-fry only: While you can pan-fry, deep-frying gives the authentic crispy exterior.
- State nosh pride: South Dakota named chislic its official state nosh in 2018!