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BBQ Brisket Pizza

Traeger Kitchen


BBQ Brisket Pizza

Prep Time

1 Hours

Cook Time

20 Minutes

Effort
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Pellets

Pecan

Pizza goes best with brisket. These thick chunks of beefy brisket are sauced with Sweet & Heat BBQ sauce, topped with melty cheese, jalapeños, tomato, red onion, finished with fresh cilantro and baked over pecan for what's going to be your new favorite pizza.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      For the Dough: Pour warm water into a bowl, add the yeast and stir gently. Let sit for 5 minutes or until it starts to foam. Stir in sugar, oil and salt. Add flour and combine until the dough forms a ball.
    • 2

      Brush a large bowl lightly with olive oil and place the dough inside. Cover bowl with plastic wrap and let sit until the dough has doubled in size (approximately one hour).
    • 3

      For the pizza: Turn dough out onto a lightly floured surface and knead 4 to 5 times. Let rest for 15 minutes.
    • 4

      Cut the dough in half. Gently stretch dough by draping over knuckles into two 12-inch circles, approximately 1/4” in thickness. Transfer to a pizza peel or the bottom side of a sheet pan that has been generously sprinkled with cornmeal.
    • 5

      Spread 1 cup of Traeger Sweet Heat BBQ sauce evenly over each round of pizza dough.
    • 6

      Add 1/2 cup cheese to each pizza. Chop the brisket and spread over the cheese. Top with red onion, tomato, and jalapeños.
    • 7

      Sprinkle a layer of the Traeger Prime Rib rub over the pizzas.
    • 8

      When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill500˚
    • 9

      Move pizzas to the grill with the pizza peel or the bottom side of a sheet pan. Slide pizza directly onto the grill grate. Cook for 15 to 25 minutes, rotating pizza every 5 minutes.
      Grill Icon
      Grill500˚
    • 10

      Remove pizza and let rest for 5 minutes before slicing.
    • 11

      Finish with chopped cilantro and drizzle with ranch. Enjoy!

    Cooking Notes

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