Bbq Brisket Pizza

Leftover brisket? This Traeger pizza is a must!! Of course you can substitute any of the ingredients we use with your favorite toppings but this ones a winner! Pizza on the Traeger has quickly become one of our favorites. The pizza gets crispy, the toppings cook wonderfully and the cheese melts to perfection. It’s super easy, way more affordable than delivery and could be a fun entertaining dinner for guests.

Making your own pizza dough is a lot of work, never turns out right (for me at least) and creates a huge mess in the kitchen. We found these amazing pizza crusts at our local grocery store that make a super thin, almost cracker like pizza crust. Personally I’m a deep dish kind of girl and my husband is all about the well done thin crust. This crust has made me a believer!

Now if you don’t have a Traeger this recipe would for sure work on your grill or the oven!

Whenever we make brisket or pulled pork we either have our family or friends over to share it with or we package it up in vacuum sealed bags and freeze it. It’s the perfect week night meal because when you defrost it, you get to have delicious pulled pork or brisket in about 15 minutes.

If you don’t have a vacuum sealer, GET ONE!! We use it all the time. To package blocks of cheese we have opened, fish filets when we go ice fishing or open water fishing, homemade sausage and brats, leftover meat and so much more. When using the frozen brisket or pulled pork, all you have to do is boil a pot of water, drop the package in and let the bag cook in the water for 15-20 minutes or until the meat has defrosted. It comes out, hot, steamy and juicy just like it was fresh off the smoker! Brisket and pulled pork are so versatile too-nachos, enchiladas, tacos, pizza and so much more!

Now that you have your brisket ready, make sure you mis em plas and preheat your Traeger before making your pizzas. Essentially make a little assembly line with: sauteed onions, chopped pineapple, cheese, grated parm and brisket chunks.

Get that pizza on the grill, pour a glass a wine and sit and wait. The doneness time of your pizza depends on how you prefer your pizza to be cooked. The Traeger is essentially an oven and when you cook with an open you should minimize the amount of times you open it, especially in the Chicago cold. The temperature of the Traeger is effected by the cold weather and also when you open it cold air enters and it offsets the temperature. So as hard as it is, keep it closed for 10 minutes before you check on your pizza! Then eyeball it and go from there depending how cooked you want your cheese and how crispy you want your crust! Rotate the pizza every few minutes after you check it!

BBQ Brisket Traeger Pizza

Ingredients:

  • pre made pizza crust from grocery store
  • 1 can of pizza sauce
  • 1 tbsp olive oil
  • 1 red onion, sliced and sauteed
  • 2 cups of shredded mozzarella cheese
  • 1-2 cups of brisket or pulled pork
  • 1 can of pineapple chopped into small pieces
  • 1/2 cup grated parmesan
  • dusting of flour
  • 2 tbsp favorite bbq sauce

Directions:

  1. Preheat Traeger (grill or oven) to 450 degrees.
  2. Sautee sliced red onion in a pan on medium heat with olive oil until onions are translucent, chop canned pineapple and thaw out Brisket or pulled pork.
  3. Create assembly line with toppings: pizza sauce, sautéed onions, pineapple, brisket or pork, shredded mozzarella and parmesan cheese.
  4. Use a cookie sheet or pizza peel to put a dusting of flour down so your pizza slides easily off of it onto your grill.
  5. Using a spoon, cover the crust in pizza sauce. Don’t get too saucy 🙂
  6. Assemble your pizza: onions down, pineapple chunks, dusting of parmesan and mozzerella, brisket, and final layer of mozzarella over the top to cover the toppings.
  7. Cook in Traeger for 10 minutes before opening the grill to check on the doneness. After that check periodically depending on how crispy you want your crust. Turn your pizza clockwise every few minutes.
  8. When taken off the grill, drizzle bbq sauce over the top.
  9. Enjoy 🙂

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