The first time I made brisket pizza I used the last of a flat I’d smoked overnight, and honestly it might have been the best decision I made that whole weekend. The smoke that had built up in the bark over fourteen hours transferred straight into every bite of that pizza — layered with tangy BBQ sauce and bubbling mozzarella in a way that no fresh beef topping could replicate.
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This is the recipe to make on a weeknight when you’ve got leftover brisket in the fridge and want dinner on the table in under 30 minutes, and it’s just as good for game day, feeding a crowd, or any time you want something that feels a little special without the effort.
Table of contents
What You’ll Need to Cook
Leftover smoked brisket — This is the whole reason the pizza works. The smoke, the rendered fat, the bark — all of that flavor is already in the meat. I always shred it by hand rather than chopping it so it sits loosely on the base and catches the cheese as it melts. Cold brisket straight from the fridge shreds more cleanly than warm, which is worth knowing.
BBQ sauce — Use whatever sauce you love, but it needs to be bold enough to stand up to the brisket’s smoke. I’ve used a dozen different ones over the years, and a good tangy Kansas City style sauce works best here. Anything too sweet makes the whole pizza cloying.
Mozzarella — Low-moisture shredded mozzarella melts and browns far better than fresh here. Fresh mozzarella releases too much water, and you end up with a soggy base. I learned that the hard way on my second attempt.
Red onion — Slice it thin so it softens quickly in the oven without going soggy.
Green pepper — Adds color and a slight bitterness that balances the sweetness of the BBQ sauce. Slice it into thin strips so it cooks through in the short bake time.
Pizza dough — Store-bought works perfectly here and I use it regularly. If you want to make your own, go for it, but this is already a quick weeknight meal and the dough is not where the flavour is coming from.
Other ingredients: olive oil, fresh chives or coriander for garnish, extra BBQ sauce for drizzling.
Ingredient Substitutes
No brisket? Pulled pork works surprisingly well here and is probably the closest substitute in terms of texture and smoke level. The flavour profile shifts — it’s a little sweeter and less beefy — but the result is still genuinely good. I’ve made it both ways and would happily eat either.
Gluten-free option — Swap in a gluten-free pizza base and make sure your BBQ sauce is gluten-free (many commercial sauces contain modified starch). Everything else in this recipe is naturally gluten-free.
No mozzarella? A blend of provolone and cheddar works well. The cheddar adds a sharper flavour that pairs nicely with the smokiness of the brisket, though it doesn’t get quite as stretchy and golden as mozzarella.
Different peppers — Red or yellow pepper can replace green if that’s what you have. They’re sweeter and less bitter but still add the colour and texture the pizza needs.
How to Make BBQ Brisket Pizza
Step 1 — Get your oven screaming hot
Preheat to 230°C (450°F) for at least 20 minutes before baking. If you have a pizza stone, put it in cold and let it heat with the oven — a hot stone is the single biggest difference between a crispy base and a pale, doughy one. I’ve baked this on a regular tray lined with baking paper, and it works, but the stone gives you a noticeably better result. You want the base to set and crisp the moment it hits the heat.
Step 2 — Prep your brisket
Pull the brisket out of the fridge and shred it by hand into rough pieces. You want a mix of sizes — some smaller bits that will catch under the cheese and some larger chunks that will caramelize slightly on the exposed edges. If your brisket has a good bark, keep the darker pieces — they add the most flavor. This is not the time to trim away the good bits.
Step 3 — Build the pizza
Stretch or roll your dough to roughly 12 inches — don’t worry about getting a perfect circle. Brush lightly with olive oil all the way to the edge, then spread the BBQ sauce evenly, leaving about 1 cm around the edge for the crust. Scatter the shredded brisket over the sauce, then add the red onion and green pepper strips. Cover everything generously with shredded mozzarella. The cheese should go right to the edges so the crust doesn’t dry out.
Step 4 — Bake until the cheese is properly golden
Slide the pizza onto your hot stone or tray and bake for 10–12 minutes. You’re looking for cheese that has gone from white to golden, with darker spots forming where the brisket and onion peek through. The crust edges should be deep golden brown, and the base should feel firm and set when you lift the edge with a spatula.
If the cheese is bubbling but still pale, give it another two minutes. The smell shifts from cheesy and bready to something more caramelized and smoky — that’s when you know it’s ready.
Step 5 — Finish and serve
Pull it from the oven and drizzle a thin line of extra BBQ sauce over the top while it’s still hot. Scatter fresh chives or coriander over the cheese. Slice immediately and serve straight from the board. This pizza does not improve with sitting — eat it hot.
How to Store Leftovers and Reheat
Let the pizza cool completely before storing. Stack the slices with a layer of baking paper between them in an airtight container, then refrigerate for up to 3 days. To reheat, place slices directly on a baking tray in a 200°C (390°F) oven for 5–7 minutes. This brings the base back to crispy and melts the cheese properly. Avoid the microwave — it makes the base soft and the cheese rubbery.
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🍕 What to Serve With BBQ Brisket Pizza
- Grilled Carrots with Brown Butter
- Smoked Baked Beans
- Grilled Broccoli
- Baked Sweet Potato
- Grilled Cornbread
- Loaded Mashed Potato Casserole
BBQ Brisket Pizza
Ingredients
Pizza base
- 1 store-bought or homemade pizza dough 12-inch
- 1 tbsp olive oil
Toppings
- ½ cup BBQ sauce plus extra for drizzling
- 1.5 cups leftover smoked brisket shredded
- 1.5 cups mozzarella shredded
- ½ cup red onion thinly sliced
- ½ green pepper thinly sliced
- 1 tbsp fresh chives or coriander finely sliced (for garnish)
Instructions
- Preheat your oven to 230°C (450°F). If you have a pizza stone, put it in the oven now to heat up.
- Roll or stretch your dough out to a 12-inch circle on a lightly floured surface.
- Brush the base lightly with olive oil, then spread the BBQ sauce evenly to the edges.
- Scatter the shredded brisket over the sauce, distributing it evenly across the base.
- Layer the red onion and green pepper over the brisket.
- Cover generously with shredded mozzarella.
- Transfer to the hot pizza stone or a lined baking tray.
- Bake for 10–12 minutes until the cheese is golden and bubbling and the crust edges are deep golden brown.
- Remove from the oven, drizzle with a little extra BBQ sauce, and scatter fresh chives over the top.
- Slice and serve immediately.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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