Happy Houston Brisket Pizza

1. Preheat oven to 450°F. Sprinkle baking sheet with cornmeal. Dust work surface with flour and shape dough into round or rustic rectangular shape. Place dough on baking sheet.  
2. Evenly coat the dough with barbecue sauce. Sprinkle with Cheddar cheese, tomatoes, jalapeños and brisket.  
3. Bake for 8-12 minutes or until cheese is bubbly and crust is brown. Remove from oven; sprinkle with cilantro, drizzle with ranch dressing, if desired.  

1. Mix the flours, yeast, and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.  
2. Combine honey and water. While the food processor or mixer is running, gradually add 1 cup of the water mixture until the dough forms a ball around the blade or dough hook. Adjust the texture of the dough by adding additional warm water if it is too dry, or a little flour if it is too wet as you mix, 1 tablespoon at a time. It should have a soft and supple but not sticky texture, and should spring softly to the touch.
3.  Scrape the dough onto a lightly floured surface and knead it a few times by hand to make sure the consistency is still soft but elastic.  
4. Coat a large bowl with cooking spray. Add the dough; cover with plastic wrap to rest at room temperature 1 to 2 hours.  
5. After the dough has doubled in size, punch down and flatten on a baking sheet. Preheat oven according to desired recipe. Cover the dough with a kitchen towel and rest an additional 15 to 20 minutes.  

Makes two pizzas.

*Tips and Tricks:

• The dough can be made 24 hours prior to cooking, and kept refrigerated. 
• Save the second ball for later by freezing.  Place the dough in a gallon size plastic bag sprayed with cooking spray and place in the freezer.  Use within 2-3 months.  When ready to use, let the dough stand at room temperature for 30 minutes. 
• Ensure pizza dough is at room temperature for ease in forming the pizza crust. 

Recipe Courtesy of Chef Jon Ashton