BBQ Brisket Pizza

Brisket Pizza
0.0 from 0 votes Only logged in users can rate recipes

BBQ Brisket Pizza

0.0 from 0 votes Only logged in users can rate recipes
Recipe by Ed Moore Course: DinnerDifficulty: Easy


Prep time


Cooking time





If you like Brisket, you'll love this BBQ Brisket pizza!

Cook Mode

Keep the screen of your device on


  • 1 ea 1 Pizza doughball

  • 1 cup 1 Smoked brisket, diced

  • 1/2 cup 1/2 BBQ Sauce (your favorite type)

  • 2 ea 2 JalapeƱos, sliced

  • 1 ea 1 Yellow bell pepper, chopped

  • 1 ea 1 Orange bell pepper, chopped

  • 2 ea 2 Green onions, chopped

  • 2 cups 2 Mozarella cheese


  • I use a pizza insert on my Green Mountain grill. By using this, I get the oak-fired flavor of the wood pellets that heat the oven. You may also use a pizza stone in a regular oven. Either way, it's time to heat it up. On my pizza oven, I set the temperature to 250 degrees as it will heat the stone up to 600. In the oven, I max out the temperature to 500. Either way, you want to get that stone up to 600 degrees.
  • The first thing you'll need is a smoked brisket. There will be instructions on how to do that in a different recipe. Once you have the brisket, dice it into small, edible pieces. Be sure to sample some along the way. šŸ™‚
  • Chop the onions, and bell peppers.
  • Put kitchen gloves on, slice the jalepeƱos in half and remove the seeds. You can add them later to the sauce if you want heat. DO NOT touch your face after removing the seeds, it'll make you cry.
  • Now that you've got all the ingredients ready, it is time to prep the dough. Grab your pizza peel, I prefer the wooden ones but use what you are comfortable with.
  • Generously sprinkle Semolina flour on the pizza peel. This will act as ball bearings when sliding the pizza off onto the pizza stone.
  • Dough balls can be purchased at your local grocery or you can make your own a day in advance. Either way, it is time to toss your dough and get it into a circular shape. If you are not comfortable tossing it, simply roll it out into a 12" circle for thicker pizza, 14" for a thinner crust. If you roll it, roll it out gently, don't pressure it into a circle otherwise it may get chewy when baked. The less you handle the dough, the better.
  • Ladle your BBQ sauce onto the dough in a circular motion. Make your own judgement on the amount of sauce as some people like more, others less.
  • Sprinkle a thin base of mozarella over the sauce. You'll add more later.
  • Add your onions, bell peppers and jalapeƱos, spreading them around evenly.
  • Add the brisket, spreading it evenly across the pizza.
  • Top with mozarella cheese. Add more or less to your liking.Brisket Pizza not cooked
  • You are now ready to slide your pizza off into the pizza oven or onto the heated stone. You may need to lift up the edge of the pizza all the way around to make sure it isn't sticking. Then, with a back and forth motion, gently thrust the pizza peel and the pizza will slide onto the stone. YAY!
  • Then, I switch peels. I have a long handle, metal one for turning it in the pizza oven. Just like you see in the restaurants, after about 2 minutes, you'll want to rotate the pizza every now and then, getting it browned on all sides. The crust may start to bubble, so you'll need a long tool to poke air holes in it. Keep turning it until it's the color you want all the way around. The pizza oven usually takes about 7 minutes, The conventional oven will take longer.


Like My Facebook Page

Follow Ed Moore on Facebook

Leave a Reply

Stay In Touch.

Let's Get Creative.