Leftover BBQ Brisket Pizza

Transforming weekend barbecue into an easy weeknight dinner has never been easier or more satisfying than with this Leftover BBQ Brisket Pizza. Loaded with tender, smoky chopped brisket, tangy barbecue sauce, and a trio of rich cheeses, this recipe turns humble leftovers into your go-to for pizza night.

Looking for more ways to use brisket? Check out these recipes: Brisket Grilled Cheese Sandwich, BBQ Brisket Twice Baked Potato, Fully Loaded Brisket Tater Tots, and Brisket Mac and Cheese.

What I enjoy most about this recipe is the balance of flavors among all the ingredients. Instead of letting rich brisket overpower the pizza, we build a foundation of sweet barbecue sauce, savory garlic powder, and melty Muenster cheese.

Topping it with shredded mozzarella, grated parmesan, and parsley flakes seals the meat in juicy pockets that caramelize under high heat. Every single slice hits that sweet spot of crispy crust, gooey pull, and wood-fired barbecue satisfaction.

Ingredients needed for a BBQ Brisket Pizza:

• Pastry Flour: Keeps fresh pizza dough from sticking to the counter without creating a tough, chewy crust.
• Fresh Pizza Dough: The foundation that puffs and crisps under high heat to support the heavy beef brisket and cheeses.
• BBQ Sauce: Replaces traditional marinara with a sweet, tangy, and smoky sauce base that caramelizes along the crust. For my sauce, I choose Sweet Baby Ray’s BBQ, but your preferred sauce works well too. The sauce’s slight sweetness pairs perfectly with the smoky brisket.
• Garlic Powder: Adds a savory layer, added directly over the sauce to balance the sweetness.
• Moist Brisket: The star of the show, giving the pizza its slow-smoked savory flavor and hearty texture.
• Muenster Cheese Block: Sliced thin to serve as a mild, buttery blanket over the beef.
• Mozzarella Cheese: Anchors the toppings with a classic stretchy cheese pull and a golden-brown layer.
• Parmesan Cheese: Adds sharp, salty flavors to balance the sweet barbecue sauce.
• Parsley Flakes: An herbal finishing touch that provides visual pop and freshness over the melted cheese.

How to make Leftover BBQ Brisket Pizza:

Preheat the Oven: Preheat your oven to 400°F (205°C). Lightly grease a 10″ x 15″ flat baking sheet (paid link). You can also shape the pizza dough into a round, including a typical 16-inch pizza.

Shape the Dough: Sprinkle the pastry flour over the kitchen countertop. Using your hands, place the fresh dough on the flour and form it into a large rectangle. Using a pizza dough roller, roll the pizza dough into the preferred shape. Place the rolled pizza dough on the baking sheet (paid link), pizza stone (paid link), or pizza pan.

Sauce and Season the Base: With a large spoon, spread the BBQ sauce evenly over the dough, leaving the outside edges free of sauce (for the crust). Sprinkle the garlic powder evenly across the sauce.

Layer the Brisket and Muenster Cheese: Add a generous layer of the chopped brisket over the sauce. Cut the Muenster cheese block into small, thin pieces and spread it evenly over the brisket. Add another light scattering of chopped brisket over the Muenster cheese.

Add the Remaining Cheeses and Herbs: Top the entire pizza with the shredded mozzarella cheese. Scatter any remaining chopped brisket over the top, then sprinkle with the grated Parmesan cheese and parsley flakes evenly across the surface.

Bake, Rest, and Slice: Bake for 15 to 18 minutes, or until the crust is golden-brown and the cheese is melted and bubbling. Let cool for 5 minutes to set the melted cheese, then slice and serve warm.

Leftover BBQ Brisket Pizza

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Make the ultimate Leftover BBQ Brisket Pizza! Loaded with smoky chopped beef, tangy BBQ sauce, and melty cheeses on a golden crust.

• Total Time: 33 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1/2x1x2x3x

• 1/3 cup pastry flour, for dusting
• 1 lb fresh pizza dough, room temperature
• 1 cup BBQ sauce
• 1/4 tsp garlic powder
• 1/2 lb moist brisket, chopped and divided
• 1/2 lb Muenster cheese block, cut into small pieces
• 2 cups mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 tsp parsley flakes

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Instructions

1. Preheat your oven to 400°F (205°C). Lightly grease a 10″ x 15″ flat baking sheet (paid link). You can also shape the pizza dough into a round, including a typical 16-inch pizza.
2. Sprinkle the pastry flour over the kitchen countertop. Using your hands, place the fresh dough on the flour and form it into a large rectangle. Using a pizza dough roller, roll the pizza dough into the preferred shape. Place the rolled pizza dough on the baking sheet (paid link) or pizza stone (paid link).
3. With a large spoon, spread the BBQ sauce evenly over the dough, leaving the outside edges free of sauce (for the crust). Sprinkle the garlic powder evenly across the sauce.
4. Add a generous layer of the chopped brisket over the sauce. Cut the Muenster cheese block into small, thin pieces and spread it evenly over the brisket. Add another light scattering of chopped brisket over the Muenster cheese.
5. Top the entire pizza with the shredded mozzarella cheese. Scatter any remaining chopped brisket over the top, then sprinkle with the grated Parmesan cheese and parsley flakes evenly across the surface.
6. Bake for 15 to 18 minutes, or until the crust is golden-brown and the cheese is melted and bubbling. Let cool for 5 minutes to set the melted cheese, then slice and serve warm.

Equipment

Baking Sheet

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Notes

Pull your fresh pizza dough from the refrigerator 30-45 minutes before rolling. Cold dough contracts, while room-temperature dough rolls out smoothly without tearing or shrinking back.

If using lean brisket flats that dried out slightly in the fridge, toss the chopped meat with 1 tablespoon of warm beef broth or BBQ sauce before layering to keep it moist and tender during baking.

Cut the Muenster block into uniform, thin squares so it melts evenly across the brisket layer instead of forming thick, heavy clumps.

• Author: Eric Jones
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Pizza
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 12 g
• Sodium: 980 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 70 mg