I was going to make a white kale-bacon pizza this evening for dinner, but when I opened up the fridge I saw the leftover brisket and it looked so lonely I knew I wanted to do something with it. The end result was a brisket pizza, topped with caramelized red onion, sharp cheddar, mozzarella, and that other white cheese I had in the fridge — I think it was fontina?
The crust came from travelerslunchbox.com and is one of my all-time favorites. I regularly swap out half of the flour for whole wheat, which gives it a bit more depth of flavor.
- For crust:
5 cups all purpose flour – or 2 1/2 cups all purpose, 2 1/2 cups whole wheat
1 Tablespoon sugar or honey
2 teaspoons salt
1 teaspoon instant (fast-acting) yeast
2 Tablespoons olive oil – I like to use garlic olive oil
1 3/4 to 2 cups room-temperature water
- For the crust, combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in a stand mixer. After everything has come together, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. It should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but it doesn’t need to be dry enough to knead by hand.
- Divide the dough into 2 pieces. Place each one into an oiled ziploc bag. The dough can be frozen for up to a month, or stick it in the fridge for a few hours. Remove them from the fridge and let them warm to room temperature an hour or two before you intend to bake them.
- Full recipe for the crust: http://travelerslunchbox.com/2006/01/09/the-best-of-resolutions-going-up-in-flames/ the Alsatian Flammekueche is also amazing!
The BBQ sauce was homemade, liberally improvised from A Very Popular BBQ Sauce on AllRecipes.com. I made a few modifications, and highly recommend improvising your own, take some amount of each, whisk together:
- brown sugar
- white wine vinegar
- Worcester sauce
- ground mustard
- ground black pepper
- pinch salt
- garlic powder
The brisket came from Simply Recipes, one of my favorite recipe blogs. It is Beef Brisket Pot Roast, and it is amazing as as a pot roast — we had it with a side of green beans. It makes quite a lot of leftovers, which is where our pizza topping came from. We saved the gravy separately, it did not go on the pizza! Full recipe for the brisket: http://www.simplyrecipes.com/recipes/beef_brisket_pot_roast/
The onion was sliced thin (I used my mandolin) then sauteed with two tablespoons of butter, a tablespoon of brown sugar, and a large pinch of salt until they were quite caramelized.
Putting it all together to make Lonely Brisket Pizza
- Preheat oven to 450, spread some cornmeal (1/4 cup or so) on a rimmed cookie sheet, press out the crust dough
- Spread BBQ sauce over crust
- Top with chopped leftover brisket
- Add half of shredded cheese — I used approx 1 cup shredded sharp cheddar, mozzarella and another white cheese (I think it was fontina)
- Add caramelized onions, followed by the rest of the shredded cheese.
- Bake at 450 for 15 min. or so
- Let sit 5 minutes or so before cutting into it so the toppings have a chance to settle/solidify before you cut into it
Gavin called it “amazing” and decreed that I was “wonderful.”
For the curious, the kale-bacon pizza I make is based off howsweeteats.com’s white pizza with spinach, I use kale instead of spinach and cut back on the amounts of cheese. The toppings I use are as follows, and I usually end up eye-balling the cheese:
- 4-6 slices thick-cut bacon
8 ounces fresh kale chopped
2 garlic cloves run through garlic press
1/2 cup ricotta cheese
1/3 cup freshly grated provolone cheese
1/3 cup freshly grated mozzarella cheese
1/3 cup freshly grated fontina cheese
1/4 cup freshly grated parmagiano-reggiano cheese
Full recipe for white pizza with spinach: http://www.howsweeteats.com/2014/01/white-pizza-with-spinach-and-bacon/