BBQ BRISKET PIZZA WITH COLESLAW

Takes 8 hours, if using slow cooker to make brisket, though only about 45 minutes of active time are involved
Makes two 14-inch pizzas
Serves 6-8

Ingredients:
1 batch favorite pizza dough
2/3 cup favorite BBQ sauce
1 small red onion, diced
1 green pepper, diced
2 cups smoked cheddar cheese

Brisket: 
3 tablespoons smoked paprika
2 tablespoons ground black pepper
2 tablespoons Kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
2-3 pounds beef brisket
3/4 cup BBQ sauce
1/4 cup water
1 tablespoon Worcestershire sauce
1 yellow onion, thinly sliced

Coleslaw:
1/3 cup Greek yogurt
Juice of 1/2 lime
1-1/2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1/2 medium head cabbage, shredded

2 carrots, shredded

Directions:

  1. As advised above, the real work for this delicious pizza should start a couple days before you want to make it. You can store the dough until your fridge until you’re ready to use it. If you prefer to make it in the morning for the evening, just leave it in a cool place in your kitchen to slowly rise all day. You can absolutely also buy a store-bought dough if you like.

  2. The next step is making that tasty brisket. I like to start this in the morning before I head to work. Combine paprika, pepper, salt, brown sugar, chili powder, and cumin in a small bowl. Pat all over brisket.

  3. Place brisket in slow cooker (You could also do this night of in a Dutch oven in the oven or likely very quickly in an Instant pot) and surround with BBQ sauce, water, Worcestershire sauce and onions. Bake on low setting for 6-8 hours or high setting for 3-4 hours.

  4. When you’re ready to bake your pizza, preheat oven to 450 degrees.

  5. Divide pizza dough into two 12-inch round pizzas (you can also fit the dough to two baking sheets). Cover each round with 1/3 cup BBQ sauce.

  6. Shred approximately 2 cups of brisket and divide between the two pizzas. Sprinkle with red onions, peppers, and cheddar cheese. Bake for 20 minutes.

  7. While the pizza bakes, throw a quick coleslaw together. In a large bowl, combine cabbage and carrots. In a small bowl, whisk together the yogurt, lime, olive oil, salt and pepper. Pour over the cabbage and toss gently. Use a spatula to scrape the sides of the bowl until dressing evenly coats vegetables.

  8. Serve pizza warm with coleslaw on top.



Cabbage, Carrots, Green Pepper, OnionBethanee WrightComment