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
Featured In: 15 Ways to Make Pizza on the Grill
- 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 (8 ounces) shredded smoked Gouda cheese
- 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
- 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. Yield: 2 flatbread pizzas (6 slices each).
Originally published as BBQ Brisket Flatbread Pizzas in Country Woman June/July 2011, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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