Smoked Beef Pizza Recipe
One of the best things about brisket is there are usually leftovers that lend themselves well to particular recipes; smoked pizza, the feature dish of this particular article just happens to be one such example of re-purposing leftovers from a smoked brisket.
Servings: 4
Calories: 350kcal
Ingredients
- Water, warm, 1.5 cups
- Yeast, dry active, 2 packets
- Sugar, 2 tbsp.
- Oil, olive, 2 tbsp
- Salt, 1 tsp
- Flour, 4 cups
- Cornmeal, as necessary
- Your favorite BBQ sauce, 2 cups
- Cheese, mozzarella, shredded, 3 cups
- Leftover brisket, 1 pound
- Onion, red, chopped, half
- Tomatoes, chopped, two
- Jalapeños, chopped, two
- Your favorite dry rub
- Cilantro, minced, 1/4 cup
- Ranch dressing
Instructions
- Begin by pouring your water into a bowl, then gently stirring in the yeast.
- Allow the mixture to sit for 5 minutes, just until it begins foaming.
- Stir in the sugar, oil, salt and then the flour until you have a proper doughy ball.
- Brush a second large bowl with olive oil and use this bowl to store the dough.
- Cover the filled bowl with cling wrap and allow it to sit until the dough has reached double its initial size; this will take roughly an hour.
- Once the dough has reached sufficient size, deposit it onto a lightly floured platform.
- Knead it four or five times, then leave it to rest 15 minutes.
- Halve the dough with a blade and gently stretch each wad of dough by putting it over your knuckles and massaging it into a 12" circle, roughly 1/4" inches thick.
- Transfer the pies to either a pizza peel or the bottom of a sheet pan that has been liberally powdered with cornmeal.
- Evenly spread 1.5 cups of BBQ sauce over each disc of dough.
- Add half a cup of cheese to each pie.
- Chop up the brisket and spread it atop the cheese, top each pie with a mixture of red onion, tomato, jalapeño and a sprinkling of prime rib rub.
- Once you are ready to finish the brisket pizza, set your grill to its smoke setting, keeping the lid open until the fire gets going.
- Set the temperature to 450°F and preheat the smoker, with its lid closed, for anywhere between 10 and 15 minutes.
- Transfer the pizzas to the grill with either your peel or sheet pan and slide them directly onto your grill's grate.
- Cook the pies for somewhere between 15 and 25 minutes, making sure to rotate them every five minutes.
- Once the pies are done, take them away from the smoker and allow them to rest for 5 minutes before you break out cutlery.
- Finish the pies by adding the cilantro and a drizzle of ranch dressing.
Nutrition
Serving: 137g | Calories: 350kcal