Beef Brisket Pizza
The combination of barbecue and pizza is so layered with smoky, savory flavor that you'll wonder why beef brisket pizza hasn't put pepperoni out of business. Dovetailing Tip: Use the brisket that you cooked on day 1 for today's pizza.
Prep time:
Cook time:
Serves: 2
Calories per serving: 2,309
Ingredients:
Cook time:
Serves: 2
Calories per serving: 2,309
2 cups barbecue sauce divided
1/2 cup cider vinegar
1/2 cup green onions onions divided
1/2 cup minced fresh cilantro divided
2 pounds beef brisket
1 teaspoon salt
1 teaspoon pepper
1 slice red onions lcut into thick
1 teaspoon olive oil
2 cups shredded gouda cheese cheese
DOUGH:
2 3/4 cups to 3-1/4 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
Directions:
In a bowl large enough to fit the entire brisket, combine 1 cup of barbecue sauce, vinegar, 1/4 cup of green onions and 1/4 cup of cilantro. Stir to combine the ingredients. Sprinkle the brisket with salt and pepper, add it to the bowl and turn to coat. Cover the bowl and refrigerate for eight hours or overnight.
Remove the brisket from the refrigerator and discard the marinade. Prepare the grill for indirect heat and place a drip pan below the rack. Place the brisket over the drip pan, and grill it over indirect heat low heat, covered, for one hour. Add 10 charcoal briquettes to the hot coals. Cover the grill and continue cooking the brisket for an additional 1 hour and 15 minutes, or until the meat is fork tender, adding more briquettes as needed. Remove the brisket from the grill and allow it to rest until it's cool enough to handle. Shred the meat using two forks, then set it aside. Editor's Tip: A grill temperature of 225º to 275ºF is ideal for low and slow cooking. Brisket will be fork tender when it reaches an internal temperature of 195º to 205º.
In a large bowl, combine 2-3/4 cups of flour with the sugar, salt and yeast. Add the water and olive oil, and beat just until smooth. Stir in enough of the remaining flour to form a soft, sticky dough.
Turn the dough out onto a floured surface and knead it with your hands until it's smooth and elastic, for six to eight minutes. Roll the dough into a ball and place it in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour. Punch down the dough and divide it into two equal portions. Roll each dough ball into a 15-inch circle. Grill each circle, covered, over medium heat for one to two minutes until it's lightly browned on one side. Set them aside.
Brush the onion with olive oil and grill it for four to five minutes, turning once. Remove the onion from the grill, chop it, and set it aside.
Spread the grilled side of each crust with 1 cup of barbecue sauce. Top them with shredded brisket, onion, cheese and the remaining cilantro and green onion.
Place a pizza on the grill. Cover the grill and cook the pizza for 8 to 10 minutes or until the crust is lightly browned and the cheese is melted. Open the grill and rotate the pizza halfway through to ensure even cooking. Repeat the process with the second pizza.
Source: tasteofhome.com
Remove the brisket from the refrigerator and discard the marinade. Prepare the grill for indirect heat and place a drip pan below the rack. Place the brisket over the drip pan, and grill it over indirect heat low heat, covered, for one hour. Add 10 charcoal briquettes to the hot coals. Cover the grill and continue cooking the brisket for an additional 1 hour and 15 minutes, or until the meat is fork tender, adding more briquettes as needed. Remove the brisket from the grill and allow it to rest until it's cool enough to handle. Shred the meat using two forks, then set it aside. Editor's Tip: A grill temperature of 225º to 275ºF is ideal for low and slow cooking. Brisket will be fork tender when it reaches an internal temperature of 195º to 205º.
In a large bowl, combine 2-3/4 cups of flour with the sugar, salt and yeast. Add the water and olive oil, and beat just until smooth. Stir in enough of the remaining flour to form a soft, sticky dough.
Turn the dough out onto a floured surface and knead it with your hands until it's smooth and elastic, for six to eight minutes. Roll the dough into a ball and place it in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour. Punch down the dough and divide it into two equal portions. Roll each dough ball into a 15-inch circle. Grill each circle, covered, over medium heat for one to two minutes until it's lightly browned on one side. Set them aside.
Brush the onion with olive oil and grill it for four to five minutes, turning once. Remove the onion from the grill, chop it, and set it aside.
Spread the grilled side of each crust with 1 cup of barbecue sauce. Top them with shredded brisket, onion, cheese and the remaining cilantro and green onion.
Place a pizza on the grill. Cover the grill and cook the pizza for 8 to 10 minutes or until the crust is lightly browned and the cheese is melted. Open the grill and rotate the pizza halfway through to ensure even cooking. Repeat the process with the second pizza.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.