1generous cup of leftover brisket meatshredded (more if you want more of a meaty flavor)
1green onion, finely diced (both white and green parts)
2Roma tomatoes, diced
½cupshredded mozzarella cheese
½cupshredded smoked cheddar cheesedon’t skimp on the “smoked” cheddar. The smoked element adds great flavor!
1handful cilantro, chopped (more or less depending on your true feelings about cilantro)
½teaspoonMaldon(aka finishing salt, it’s not necessary but adds a really nice finishing flavor and makes everything else “pop”)
Pre-heat oven to 450 degrees, with pizza stone centered on the top rack.
In a skillet over medium heat, add 1 tablespoon of butter or olive oil (or a combination of both) and cook onions, stirring occasionally, until soft and browned (approx 15 minutes).
In a separate small bowl, mix the BBQ sauce and pizza sauce together.
Stretch and roll out pizza dough to desired width. We have a 16” pizza stone, so we stretch the pizza to approx 14”.
Place dough on pizza pan or board with a tablespoon of cornmeal (if you will be using your stone to cook the pizza. The cornmeal helps the pizza slide off onto the stone). Alternatively, another trick is to place a piece of parchment paper between the pizza pan and the dough. It helps to transfer a heavier pizza in the oven. Roll out your dough to desired width.
Layer your dough with the sauce, then layer on the caramelized onions, leftover brisket, green onions, tomatoes, and both cheeses.
Bake approx 15 minutes or until sides look crisp and cheese is melted.
After removing the pizza garnish with cilantro and a pinch of finishing salt.
These measurements are for a 12"-14" pizza. Adjust ingredients based upon your pizza dough.