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BBQ Brisket Pizza

BBQ Brisket Pizza
 
Yield:
36 servings, one 7-inch pizza each

Ingredients

Ingredients Weights Measures
oil 4 oz. 1/2 cup
beef briskets (2-3/4 lb. each) 11 lb. 4 each
chicken broth, divided 6 lb. 3 qt.
BULL'S-EYE Original Barbecue Sauce, divided 4 lb. + 4 oz. 2 qt. + 1/2 cup
yellow onions, chopped, divided 2 lb. + 10 oz. 2-3/4 qt.
garlic, minced 1-1/4 oz. 1/4 cup
frozen ready-to-bake individual pizza crusts (7 inch), thawed - 36 each
green onions, thinly sliced 5 oz. 2-1/4 cups
plum tomatoes, small dice 4 lb. + 8 oz. 1-1/4 qt.
fresh cilantro, chopped 3 oz. 2-1/4 cups
Gouda cheese, shredded 3 lb. 3 qt.
provolone cheese, shredded 2 lb. + 4 oz. 1-1/4 qt.

Directions

HEAT oil in large skillet on medium-high heat. Add meat; cook 2 min. on each side or until browned on both sides.

PLACE 1 brisket in each of four half-steam table pans (or in one half-steam table pan for trial recipe). Mix 2 qt. of the chicken broth (or 2 cups of the broth for trial recipe), 1 qt. of the barbecue sauce (or 1 cup of the sauce for trial recipe), 2 cups of the yellow onions (or 1/2 cup of the yellow onions for trial recipe) and the garlic. Pour evenly over meat in pans; cover with foil. Bake in 350ºF-convection oven for 2 to 2-1/2 hours or until meat is very tender.

MEANWHILE, place remaining 2-1/4 qt. yellow onions in two half-steam table pans (or remaining 2 cups yellow onions in one half-steam table pan for trial recipe). Pour remaining 1 qt. chicken broth (or remaining 1 cup broth for trial recipe) over onions; cover with foil. Bake in 350ºF-convection oven for 35 to 40 min. or until onions are tender; cool.

COOL meat; drain. Shred meat. Mix with 2-1/4 cups of the remaining barbecue sauce (or with 9 Tbsp. of the remaining barbecue sauce for trial recipe).

FOR each serving : Spray 1 pizza crust lightly with cooking spray. Grill on medium-high heat 1 min. on each side. Spread with 1 Tbsp. of the remaining barbecue sauce; top with 1 Tbsp. of the green onions, 1/2 cup of the meat mixture, 1/4 cup each of the tomatoes and yellow onions, and 1 Tbsp. cilantro. Sprinkle with 1/3 cup Gouda cheese and 1/4 cup Provolone cheese.

PLACE in parchment paper-lined half sheet pan.

BAKE in 350ºF-convection oven for 10 to 12 min. or until cheeses are completely melted and edge of crust is golden brown.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion but keep portion size in mind.
Substitute
Prepare as directed, using BULL'S-EYE Honey Smoke or Sweet Barbecue Sauce.
K:54187v01:106817
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Nutritional Information

Nutrition Information

Calories
 890
Total fat
 37 g
Saturated fat
 17 g
Cholesterol
 130 mg
Sodium
 1800 mg
Carbohydrate
 88 g
Dietary fiber
 2 g
Sugars
 18 g
Protein
 52 g
Vitamin A
 15 %DV
Vitamin C
 6 %DV
Calcium
 60 %DV
Iron
 30 %DV