Bbq Beef Pizza Food

BBQ BEEF PIZZA

Steps:

• Heat the oven to 400°F. Spray a large baking sheet with nonstick cooking spray.
• In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Cook until no longer pink, then stir in the barbecue sauce.
• Roll the crust out and press out slightly. Spread the bbq beef mixture over the crust, spreading it evenly. Sprinkle the cheese over the beef.
• Bake in the oven until the crust is golden brown and the cheese is melted, 8-12 minutes. Sprinkle with sliced green onions before serving.

BBQ BEEF PIZZA

Steps:

• Place water, yeast, sugar, salt, oil, and flour into a bowl and mix well. Let rise til doubled, or about an hour.
• Fry ground beef until brown. Add bbq sauce and stir.
• Pat out pizza dough onto a greased pan. Spread meat mixture on prepared crust. Spread shredded cheese on top of the meat mixture.
• Bake at 400° for 20 minutes, or until bottom of crust is golden brown.

BARBECUE CHEESEBURGER PIZZA

Steps:

• Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the barbecue sauce; set aside.
• In medium bowl, stir Bisquick mix, very hot water and oil until dough forms; beat vigorously 20 strokes with spoon. Using fingers dipped in Bisquick mix, press dough in pizza pan; pinch edge to form 1/2-inch rim. Spread remaining 1 cup barbecue sauce over crust. Top with beef mixture and pickle slices. Top with cheese.
• Bake 12 to 15 minutes or until crust is brown and cheese is melted.

BBQ PIZZA

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.

BARBECUE BEEF PIZZA

Steps:

• Gather the ingredients.
• Bring barbecue sauce and garlic to a simmer. Remove from heat and set aside.
• Fit pizza dough in a pizza pan, making a rolled 1-inch edge, or fit into a large deep-dish pizza pan; spread with the barbecue sauce.
• Sprinkle the roast beef over the sauce, then top with the sliced onion and sliced tomatoes.
• Cover with the cheeses, then sprinkle lightly with grill seasoning blend and ground black pepper.
• Bake at 400 F for 20 to 25 minutes, until crust is browned and cheese is melted and bubbly.

BARBECUED BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

GROUND BEEF 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.

BBQ BEEF PIZZA

Steps:

• Heat oven to 400 degrees F. Place pizza crusts on ungreased large baking sheet. Spread 2 tablespoons cream cheese on each crust. Spoon shredded barbecue beef evenly onto crusts. Top evenly with chilies, bell pepper and cheese. Bake in 400 degrees F oven 15 to 20 minutes or until topping is hot and bubbly. Cut each pizza into 4 wedges.

EASY BBQ STEAK & CHEESE PIZZA

Steps:

• Preheat oven to 450°.
• Spread crust with barbecue sauce.
• Add steak strips, cheese, pepper and onion to pizza.
• Place on cookie sheet.
• Bake for 8-10 minutes or until cheese is melted.
• Enjoy!

BBQ BEEF PIZZA

Steps:

• Spread bbq sauce on pizza. I use about 1/4 cup per pizza.
• Sprinkle half of the cheese on top of the sauce.
• Spread meat on top of the cheese.
• Top with remaining cheese.
• Bake at 425 degrees for 12-15 minutes or as directed for the crust.

BBQ BRISKET FLATBREAD PIZZAS

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.

BBQ BEEF PIZZA

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...

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.