Cranberry Barbecue And White Cheddar Pizza Recipes

WHITE CHEDDAR MUSHROOM PIZZA

Steps:

• Preheat the oven with a baking stone to 500 to 700 degrees F.
• Spread the dough to an 11-inch circle on a work surface. Spread the aioli on the dough, followed by the garlic, mozzarella, Cheddar and mushrooms. Bake until crust is firm and golden brown, 3 to 5 minutes.
• Apply Parmesan to pizza and top with truffle salt. Cut and serve hot!

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.

BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

CRANBERRY-BARBECUE AND WHITE CHEDDAR PIZZA

Steps:

• 1. On lightly greased baking sheet press pizza dough into 14 x 9-inch rectangle.2. In small bowl stir together barbecue sauce and cranberry sauce. Spread 3/4 cup of sauce over dough, leaving 1-inch border. Sprinkle with 1 cup of cheese. Arrange Steak Strips and mango on top. Sprinkle with remaining 1/2 cup cheese and green onions. Spoon small dollops of remaining sauce on top. Bake at 425°F for 14 to 16 minutes or until crust is golden brown. Let stand for 10 minutes before serving.