Bbq Beef Pizza Recipes

Steps:

• Preheat oven to 450 degrees F.
• Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese.
• Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro.
• Serve with a simple green salad.

Steps:

• In a large resealable plastic bag, combine 1 cup barbecue sauce, vinegar, 1/4 cup green onions and 1/4 cup cilantro. Sprinkle brisket with salt and pepper; add to bag. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place brisket over pan; grill, covered, over indirect low heat for 1 hour. Add 10 briquettes to coals. Cover and grill about 1-1/4 hours longer or until meat is fork-tender, adding more briquettes if needed. When cool enough to handle, shred meat with two forks; set aside., Meanwhile, in a large bowl, combine 2-3/4 cups flour, sugar, salt and yeast. Add water and oil; beat just until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into two portions. Roll each into a 15-in. circle., Grill each circle, covered, over medium heat for 1-2 minutes on one side or until lightly browned. Set aside. Brush onion with oil; grill for 4-5 minutes or until tender, turning once. Remove from the heat; chop and set aside., Spread the grilled side of each crust with remaining barbecue sauce. Top with shredded brisket, onion, cheese and remaining green onions and cilantro., Place a pizza on grill; cover and cook over indirect medium heat for 8-10 minutes or until crust is lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure an evenly browned crust. Repeat with remaining pizza.

Steps:

• In a skillet, cook ground beef, onion, garlic, oregano, salt and pepper at medium-high heat, stirring from time to time, 3 to 5 minutes or until beef is no longer pink. Drain any fat. Set aside.
• On a lightly floured surface, lower the dough in a circle of 12 inches of diameter. Put on a greased pizza plate. Spread sauce on the pizza dough. Garnish with beef preparation and sprinkle with cheddar and mozzarella cheeses. Cook on the lowest grill in a preheated oven of 500 F for about 10 minutes or until cheese is bubbling and crust is golden and slighly inflated.

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.

Steps:

• 1. PLACE PIZZA CRUST ON PAN, OR STONE, COVER WITH BBQ BEEF, AND TOP WITH CHEESE. BAKE 425* OVEN UNTIL HOT AND CHEESE IS MELTED, APPROX 15 MINUTES
• 2. THERE IS USUALLY ENOUGH BBQ BEEF, TO MAKE TWO PIZZA'S
• 3. THIS SO QUICK AN SIMPLE TO PREPARE, BUT YOUR FAMILY WILL THINK YOU SLAVED ALL DAY TO MAKE THIS...

Steps:

• Shape beef into three 1/2-in.-thick patties. Grill, covered, over medium-hot heat for 5 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Cut burgers into 1/2-in. pieces; set aside., Combine ketchup and mustard; spread over crust to within 1 in. of edges. Top with tomato, burger pieces, onion, pickles and cheeses; sprinkle with salt and pepper., Place pizza on a 16-in. square piece of heavy-duty foil. Prepare grill for indirect heat. Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Let stand for 5 minutes before slicing. Sprinkle with lettuce.