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BBQ Brisket Pizza

Leftover BBQ Brisket Pizza

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5 from 1 review

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 Scale
  • 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

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

(paid link)

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.

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

Find it online: https://dudethatcookz.com/barbecue-brisket-pizza/