Brisket Pizza

Food Network Canada
Prep Time
45 min
Cook Time
7h 30 min
8-10 servings

Two favourite delicious comfort foods combine to create a sensational meal. Serve with sour cream or guacamole.



Olive oil, for drizzling and sautéing
yellow onion, thinly sliced
red bell pepper, thinly sliced
Basic Pizza Crust, recipe follows
cup jarred tomatillo salsa, plus more for serving
oz fresh mozzarella, thinly sliced
- 4 lb(s) shredded Braised Beef Brisket, recipe follows, warmed
green onions, sliced
Sour cream, for serving, optional
Guacamole, for serving, optional

Basic Pizza Crust

tsp active dry yeast, scant
cups all-purpose flour
tsp kosher salt
Tbsp olive oil, plus more for coating bowl

Braised Beef Brisket

cans beef consomme
1 ½
cups soy sauce
cup fresh lemon juice
Tbsp liquid smoke
cloves garlic, chopped
pounds beef brisket


Step 1

Preheat the oven to 400°F. Drizzle a baking sheet with olive oil.

Step 2

In a medium skillet, heat a little olive oil over medium heat. Add the onions and sauté until golden, 5 to 7 minutes. Transfer to a plate. Add a little more olive oil and the bell peppers. Sauté until golden, 5 to 7 minutes. Transfer to the plate with the onions and set aside.

Step 3

Roll out the Basic Pizza Crust into a rectangle as thin as it will go. Transfer the dough to the baking sheet. Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, and then add the onions and bell peppers.

Step 4

Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Lay the warm Braised Beef Brisket over the top. Be sure to get plenty of the juices on there! It’ll make the pizza extra delicious.

Step 5

Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!

Step 6

Sprinkle the yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.

Step 7

In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball.

Step 8

Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It’s best to make the dough at least 24 hours in advance.

Step 9

Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.

Step 10

When ready to cook, preheat the oven to 300°F.

Step 11

Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.

Step 12

You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard. Yield: 12 servings.

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