Happy Houston Brisket Pizza
27 g
Protein
385
Calories
27 g
Carbs
18 g
Total Fat
80 min
Prep Time
15 min
Cook Time
8
Servings

Ingredients
Happy Houston Brisket Pizza
- 1 whole-wheat pizza dough portion
- 1 tablespoon cornmeal
- 1/4 cup favorite Houston BBQ sauce
- 1 cup grated Cheddar cheese
- 2 medium tomatoes, chopped
- 2 small jalapeños, chopped
- 1 cup chopped smoked beef brisket
- Fresh cilantro, chopped
- Ranch dressing, if desired
Whole Wheat Pizza Dough
- 1 1/2 cups whole wheat flour or whole wheat pastry flour
- 1 cup bread flour
- 1 envelope active dry yeast (about 2 1/2 teaspoons)
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1-1 1/2 cups warm water, 105-110° F.
Nutrition Facts
per serving
Calories: 385
Protein: 27 g
Carbohydrate: 27 g
Fiber: 4 g
Total Fat: 18 g
Saturated fat: 8 g
Cholesterol: 69 mg
Calcium: 128% DV
Sodium: 425 mg
Protein: 27 g
Carbohydrate: 27 g
Fiber: 4 g
Total Fat: 18 g
Saturated fat: 8 g
Cholesterol: 69 mg
Calcium: 128% DV
Sodium: 425 mg
Instructions
Happy Houston Brisket Pizza
- 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.
- Evenly coat the dough with barbecue sauce. Sprinkle with Cheddar cheese, tomatoes, jalapeños and brisket.
- 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.
Whole Wheat Pizza Dough*
- Mix the flours, yeast, and salt in a food processor fitted with a dough blade or a standing mixer with a dough hook.
- 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.
- 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.
- Coat a large bowl with cooking spray. Add the dough; cover with plastic wrap to rest at room temperature 1 to 2 hours.
- 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
Farm Families

Foss Family
Foss Dairy Farm
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