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BBQ Brisket Flatbread Pizzas

 BBQ Brisket Flatbread Pizzas
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
12 ServingsPrep: 3 hours + marinating Grill: 20 min.

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 (8 ounces) shredded smoked Gouda cheese
  • DOUGH:
  • 2-3/4 to 3-1/4 cups King Arthur Unbleached 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 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

2 of 2

BBQ Brisket Flatbread Pizzas (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 slice equals 322 calories, 12 g fat (5 g saturated fat), 54 mg cholesterol, 1,184 mg sodium, 28 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.