I swear that my favorite thing about smoking briskets is finding fun ways to use up all of the leftovers! A few days ago I jacked the fun level up a few notches and made an incredibly easy but delicious brisket pizza on my Weber Q1200.
Here is how it went down!
Kevin and Patti make their pizzas with homemade pizza dough from a bread machine but I am not quite that ambitious. Instead I use the pre-made pizza crusts from Pillsbury!
The rectangular Pillsbury dough is large enough for two pizzas so I cut it in half for this pizza and stored the other half in aluminum foil for later.
I have tried many ways of grilling pizzas and I get the absolute best by using a set of inverted GrillGrate panels. The GrillGrate panels allow the dough to completely toast without getting scorched.
I start by placing the GrillGrate panels on the grill heating the Weber Q on high for about 10 minutes. I stretch the dough to fit the size of the panel and spray one side with Pam. You could brush with olive oil instead if desired.
Place the dough, oiled side down, onto the GrillGrate panel. Let the crust toast for 4-5 minutes.
When the top of the crust is bubbly and the bottom is perfectly toasted it is time to take the crust off the grill and start building the pizza.
This is what the bottom of the crust should look like.
The next step is to spray the top, uncooked, side of the crust with Pam and then flip the dough over so the toasted side is up and the untoasted side is down.
Instead of using a tomato based pizza sauce we are going to go with something that pairs better with brisket, barbecue sauce!
Paint a thin layer of barbecue sauce, I used Head Country, onto the toasted side of the pizza. Follow up with a handful of shredded cheese and top with leftover diced brisket and pickled jalapeno.
The cheese on the pizza is going to melt and get gooey but is not going to get brown and bubbly. Because of this I go light on the cheese and let the other ingredients be the star of the pizza.
Place the pizza back on the grill with the oiled side down.
Let the pizza cook for 6-8 minutes until the cheese is melted and there is just a little char on the bottom of the crust. How you like your crust is up to you to see how it progresses.
The bottom of this pizza crust came out with just a touch of char without being burnt. That is perfect for me!
My wife and I stood outside on the deck and devoured almost the entire pizza before it even had a chance to make it into the kitchen. The combination of a toasted crust with barbecue sauce, brisket and jalapenos was simply extraordinary!
Give this recipe a try sometime!
Brisket Pizza on the Weber Q1200
Ingredients
- Pillsbury Pizza Crust
- 3 ounces Leftover Smoked Brisket
- 1/4 cup Shredded Cheese
- 3 tablespoons Barbecue Sauce
- 3 tablespoons Pickled Jalapenos
- Pam Oil Spray
Instructions
- Pre-heat your grill on high and place a set of inverted GrillGrate panels on the grill.
- Cut the Pillsbury pizza dough in half and save one half for later use.
- Stretch the dough to size and lightly spray one side with Pam.
- Place the pizza dough, oiled side down, onto the GrillGrate panels and let toast for 4-5 minutes.
- Remove the toasted dough from the grill and oil the other side.
- Assemble the pizza on the toasted side of the dough with barbecue sauce, cheese, diced brisket and jalapeno.
- Place the pizza back on the grill and cook until done (6-7 minutes).