BBQ Brisket Pizza

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

Ingredients

Ingredients Weights Measures
oil 4 oz. [125 g] 1/2 cup [125 mL]
beef briskets (2-3/4 lb. each) 11 lb. [5 kg] 4 each
chicken broth, divided 6 lb. [2.7 kg] 3 qt. [3 L]
Bull's-Eye Bold Original Barbecue Sauce 4 lb. [2.1 kg] 2 qt. [2.1 L]
yellow onions, chopped, divided 2 lb. [1.3 kg] 2-3/4 qt. [2.7 L]
garlic, minced 1-1/4 oz. [37 g] 1/4 cup [50 mL]
frozen ready-to-bake individual pizza crusts (7 inch), thawed - 36 each
green onions, thinly sliced 5 oz. [150 g] 2-1/4 cups [550 mL]
plum tomatoes, small dice 4 lb. [2.2 kg] 1-1/4 qt. [1.25 L]
fresh cilantro, chopped 3 oz. [90 g] 2-1/4 cups [550 mL]
Gouda cheese, shredded 3 lb. [1.5 kg] 3 qt. [3 L]
provolone cheese, shredded 2 lb. [1.1 kg] 1-1/4 qt. [1.25 L]
oil 1 oz. [30 g] 2 Tbsp. [30 mL]
beef briskets (2-3/4 lb. each) 2 lb. [1.3 kg] 1 each
chicken broth, divided 1 lb. [750 g] 3 cups [750 mL]
Bull's-Eye Bold Original Barbecue Sauce 1 lb. [530 g] 2 cups [530 mL]
yellow onions, chopped, divided 12 oz. [375 g] 2-3/4 cups [675 mL]
garlic, minced - 1 Tbsp. [15 mL]
frozen ready-to-bake individual pizza crusts (7 inch), thawed - 9 each
green onions, thinly sliced 1-1/4 oz. [37 g] 9 Tbsp. [140 mL]
plum tomatoes, small dice 1 lb. [560 g] 2-1/4 cups [550 mL]
fresh cilantro, chopped - 9 Tbsp. [140 mL]
Gouda cheese, shredded 12 oz. [375 g] 3 cups [750 mL]
provolone cheese, shredded 9 oz. [280 g] 2-1/4 cups [550 mL]

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. (2 L) of the chicken broth (or 2 cups [500 mL] of the broth for trial recipe), 1 qt. (1 L) of the barbecue sauce (or 1 cup [250 mL] of the sauce for trial recipe), 2 cups (500 mL) of the yellow onions (or 1/2 cup [125 mL] 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. (2.25 L) yellow onions in two half-steam table pans (or remaining 2 cups [500 mL] yellow onions in one half-steam table pan for trial recipe). Pour remaining 1 qt. (1 L) chicken broth (or remaining 1 cup [250 mL] 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 (550 mL) of the remaining barbecue sauce (or with 9 Tbsp. [140 mL] 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. (15 mL) of the remaining barbecue sauce; top with 1 Tbsp. (15 mL) of the green onions, 1/2 cup (125 mL) of the meat mixture, 1/4 cup (50 mL) each of the tomatoes and yellow onions, and 1 Tbsp. (15 mL) cilantro. Sprinkle with 1/3 cup (75 mL) Gouda cheese and 1/4 cup (50 mL) 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 Grilled Onion & Garlic Showdown or Bull's-Eye Honey Garlic Bonanza Barbecue Sauce.

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