Barbecue Beef Pizza Recipes

BBQ BEEF PIZZA

Steps:

• Heat the oven to 400°F. Spray a large baking sheet with nonstick cooking spray.
• In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Cook until no longer pink, then stir in the barbecue sauce.
• Roll the crust out and press out slightly. Spread the bbq beef mixture over the crust, spreading it evenly. Sprinkle the cheese over the beef.
• Bake in the oven until the crust is golden brown and the cheese is melted, 8-12 minutes. Sprinkle with sliced green onions before serving.

BBQ BEEF PIZZA

Steps:

• Place water, yeast, sugar, salt, oil, and flour into a bowl and mix well. Let rise til doubled, or about an hour.
• Fry ground beef until brown. Add bbq sauce and stir.
• Pat out pizza dough onto a greased pan. Spread meat mixture on prepared crust. Spread shredded cheese on top of the meat mixture.
• Bake at 400° for 20 minutes, or until bottom of crust is golden brown.

BBQ BEEF PIZZA

Steps:

• Heat oven to 400 degrees F. Place pizza crusts on ungreased large baking sheet. Spread 2 tablespoons cream cheese on each crust. Spoon shredded barbecue beef evenly onto crusts. Top evenly with chilies, bell pepper and cheese. Bake in 400 degrees F oven 15 to 20 minutes or until topping is hot and bubbly. Cut each pizza into 4 wedges.

KOREAN BBQ PIZZA

Steps:

• Marinate the rib-eye in the BBQ marinade for at least 6 hours and up to overnight.
• Preheat a pizza stone or baking steel in the oven to 500 degrees F or as high as your oven will go for 1 hour before baking.
• Spread the mozzarella on the base of the pizza crust. Top with the rib-eye and as many scallions as you like. Bake until the crust is golden brown and the beef begins to caramelize and cook through, 8 to 10 minutes.
• Toss the arugula with some chili vinaigrette to taste.
• Remove the pizza from the oven, slice into 6 pieces and top with the arugula. Sprinkle with sesame seeds and serve.
• Combine the flour and yeast in the bowl of a stand mixer with a dough hook. Add 1 3/4 cups of the water (reserving 1/4 cup to add if necessary) and mix on low speed for 1 minute. Add the salt and continue to mix for another 3 minutes, adding reserved water if the dough seems dry.
• Let the dough rest for 10 minutes, then mix again on medium-low speed until the dough no longer sticks to the side of the bowl, about 2 minutes. The dough should still be tacky to the touch, but not too wet and sticky that it does not hold its shape.
• If the dough is still too dry, slowly add water 1 tablespoon at a time. If it is too wet, gradually mix in flour by the tablespoon until you reach the desired consistency. Do not overmix the dough.
• Transfer the dough to a well-floured counter and begin to gently roll the dough into a ball. Using a sharp knife, cut 6- or 9-ounce pieces and form into a tight ball (6-ounce dough ball for a 10-inch crust and 9-ounce dough ball for a 12-inch crust).
• Place the dough balls on a baking sheet covered in olive oil or cooking spray to prevent them from sticking to the sheet. Brush the dough balls with additional olive oil. Cover the dough balls in plastic wrap and let sit at room temperature for 30 minutes. Then place the dough balls in the refrigerator and let them rest 24 hours.
• The next day, remove the dough balls and let sit at room temperature for 1 to 2 hours prior to making pizzas.
• Push out the dough by hand or use a rolling pin until you reach the desired shape. Place the crust onto a well-floured pizza peel and top.

BARBECUE BEEF PIZZA

Steps:

• Gather the ingredients.
• Bring barbecue sauce and garlic to a simmer. Remove from heat and set aside.
• Fit pizza dough in a pizza pan, making a rolled 1-inch edge, or fit into a large deep-dish pizza pan; spread with the barbecue sauce.
• Sprinkle the roast beef over the sauce, then top with the sliced onion and sliced tomatoes.
• Cover with the cheeses, then sprinkle lightly with grill seasoning blend and ground black pepper.
• Bake at 400 F for 20 to 25 minutes, until crust is browned and cheese is melted and bubbly.

BRISKET PIZZA

Steps:

• Preheat the oven to 400 degrees F. Drizzle a baking sheet with olive oil.
• In a medium skillet, heat a little olive oil over medium heat. Add the onions and saute until golden, 5 to 7 minutes. Transfer to a plate. Add a little more olive oil and the bell peppers. Saute until golden, 5 to 7 minutes. Transfer to the plate with the onions and set aside.
• Roll out the Basic Pizza Crust into a rectangle as thin as it will go. Transfer the dough to the baking sheet. Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, and then add the onions and bell peppers.
• Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Lay the warm Braised Beef Brisket over the top. Be sure to get plenty of the juices on there! Itll make the pizza extra delicious.
• Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!
• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball.
• Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It's best to make the dough at least 24 hours in advance.
• Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
• When ready to cook, preheat the oven to 300 degrees F.
• Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
• You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.