Brisket Pizza Recipes

GRILLED BBQ PIZZA

Grilled BBQ Pizza image

Provided by Patrick and Gina Neely : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 21

Ingredients

6 tablespoons olive oil, divided
1 medium onion, sliced 1/4-inch thick
1 medium green pepper, seeded and sliced in 1/2-inch strips
2 medium garlic cloves, smashed
Salt and freshly ground black pepper
Store-bought pizza dough, divided into 4 pieces
Flour, for rolling
1/4 cup BBQ sauce (recommended: Neely's BBQ Sauce, recipe follows)
2 cups cooked pulled pork, optional
8 ounces shredded mozzarella
1/4 cup grated Parmesan
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Place a large saute pan with 2 tablespoons oil over medium heat. Add the onions, peppers, garlic, and salt and pepper, to taste. Saute until vegetables are softened, about 2 to 3 minutes.
Preheat grill to medium-high.
On a floured surface, roll each piece of dough into a 6-inch circle. Brush both sides of dough with oil and place directly onto grill. Close grill top for 1 to 2 minutes, then flip and cook the other side. Remove from the grill.
Brush BBQ sauce evenly over each pizza. Place sauteed vegetables and pork on top. Sprinkle with mozzarella and Parmesan cheese and place back onto the grill. Close the lid for 2 to 3 minutes or until the cheese melts.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

BBQ BRISKET FLATBREAD PIZZAS

BBQ Brisket Flatbread Pizzas image

Preparing beef brisket pizza takes time, but it's so worth it in the end when you take that first smoky, rich and juicy bite.-Aaron Reynolds, Fox River Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 2 flatbread pizzas (6 slices each).

Number Of Ingredients 17

Ingredients

2 cups barbecue sauce, divided
1/2 cup cider vinegar
1/2 cup chopped green onions, divided
1/2 cup minced fresh cilantro, divided
2 pounds fresh beef brisket
1 teaspoon salt
1 teaspoon pepper
1 large red onion, cut into thick slices
1 teaspoon olive oil
2 cups shredded smoked Gouda cheese
DOUGH:
2-3/4 to 3-1/4 cups all-purpose flour
1 tablespoon sugar
3 teaspoons salt
1 package (1/4 ounce) quick-rise yeast
1-1/4 cups warm water (120° to 130°)
2 tablespoons olive oil

Steps:

In a large resealable plastic bag, combine 1 cup barbecue sauce, vinegar, 1/4 cup green onions and 1/4 cup cilantro. Sprinkle brisket with salt and pepper; add to bag. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place brisket over pan; grill, covered, over indirect low heat for 1 hour. Add 10 briquettes to coals. Cover and grill about 1-1/4 hours longer or until meat is fork-tender, adding more briquettes if needed. When cool enough to handle, shred meat with two forks; set aside., Meanwhile, in a large bowl, combine 2-3/4 cups flour, sugar, salt and yeast. Add water and oil; beat just until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into two portions. Roll each into a 15-in. circle., Grill each circle, covered, over medium heat for 1-2 minutes on one side or until lightly browned. Set aside. Brush onion with oil; grill for 4-5 minutes or until tender, turning once. Remove from the heat; chop and set aside., Spread the grilled side of each crust with remaining barbecue sauce. Top with shredded brisket, onion, cheese and remaining green onions and cilantro., Place a pizza on grill; cover and cook over indirect medium heat for 8-10 minutes or until crust is lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure an evenly browned crust. Repeat with remaining pizza.

Nutrition Facts : Calories 322 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1184mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

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