Brisket, Scallion & Smoked Gouda Pizza

We all know the adage about lemons… Well, I’ve taken that and applied it to leftover brisket.  “When Life Hands You Leftover Brisket… Make Pizza!” I’ve used leftover brisket in burritos, quesadilla’s and chili before, but never pizza. It’s an awesome way to reinvent yesterday’s brisket!

You’re going to want to use the pieces of brisket that have some visible marbling on them. If you use the super lean pieces, they’re going to dry out as you bake the pizza. The smoked gouda and scallions are a great compliment to the heartiness of the brisket.

Enjoy!

Gather up your ingredients...

Gather up your ingredients…

After the dough has come to room temperature, roll it out

After the dough has come to room temperature, roll it out

Small helpers are awesome for this job!

Small helpers are awesome for this job!

Grate your smoked gouda

Grate/shred your smoked gouda

Scallions, ready!

Scallions, ready!

Sprinkle some corn meal on your baking sheet to prevent sticking

Sprinkle some corn meal on your baking sheet to prevent sticking

Evenly spread it out

Evenly spread it out

Top the dough with a thin layer of cheese, brisket, cheese and scallions

Top the dough with a thin layer of cheese, brisket, cheese and scallions

Don't use the lean parts of the brisket... you'll want the juiciness of the fatty parts

Don’t use the lean parts of the brisket… you’ll want the juiciness of the fatty parts

ready to go into the oven

ready to go into the oven

Brisket, Scallion & Smoked Gouda Pizza

Brisket, Scallion & Smoked Gouda Pizza

Let cool for a few minutes, slice and enjoy!

Let cool for a few minutes, slice and enjoy!

Brisket, Scallion & Smoked Gouda Pizza

Serves 4 adults (or 2 adults and 3 kids with really big appetites)

Ingredients

1 store bought pizza dough (16 ounce package)
1 1/2 pounds of leftover brisket, diced into small pieces
8 scallion (green onion) stalks, divided
1/2 pound smoked gouda, shredded
Corn Meal, for pan dusting
Olive oil, to sprinkle

Directions

Preheat oven to 500 degrees F, with rack placed in bottom 1/3 of the oven.
1. Bring pizza dough to room temperature. Using a floured surface, roll out dough to fit a large sheet pan.
2. Dust the sheet pan with corn meal. Lay the dough onto the baking sheet.
3. Sprinkle half of the shredded gouda evenly over the dough.
4. Evenly distribute the brisket over the dough.
5. Sprinkle remaining gouda over the brisket.
6. Top with 3/4 of the scallions.
7. Bake for 15 minutes, until crust turns a golden brown color.
8. Remove from oven and let rest for 5 minutes.
9. Top with reserved scallions.
10. Drizzle with olive oil.
Eat, Drink & Be Yummy!
pan.
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