Seek & Destroy Flatbread Pizza
- Level: Advanced
- Yield: 1 pizza
- Total: 19 hr 25 min (includes chilling time)
- Active: 1 hr 15 min
Ingredients
Alfredo Sauce:
4 ounces (1 stick) butter
1 tablespoon minced garlic
4 ounces all-purpose flour
4 ounces white wine
4 cups heavy cream
4 cups half-and-half
8 ounces shredded Parmesan
1 teaspoon granulated onion
1 teaspoon kosher salt
1/2 teaspoon white pepper
Smoked Brisket:
1 cup kosher salt
1/2 cup ground black pepper
1/2 cup brown sugar
1/4 cup cayenne pepper
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup paprika
1 beef brisket
Caramelized Onions:
4 ounces (1 stick) butter
4 yellow onions, julienne
1 tablespoon kosher salt
1 tablespoon black pepper
Horseradish Cream:
2 cups sour cream
1 cup horseradish
1 ounce Worcestershire sauce
1 teaspoon granulated onion
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
Pizza:
All-purpose flour, for dusting
7 ounces pizza dough
Oil, for oiling the pan
4 ounces shredded mozzarella/provolone blend
1 tablespoon bias cut green onions
Directions
Special equipment:
a smoker; a squeeze bottle- For the alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the garlic and cook for about 30 seconds, then add the flour to make a nice roux. Deglaze the roux with the white wine and stir, then add the cream and half-and-half. Keep stirring until you get a nice simmer, then add the Parmesan and stir until completely incorporated. Add the granulated onion, salt and white pepper. Let cool for about 4 hours.
- For the smoked brisket: Set up a smoker for cooking at 275 to 300 degrees F.
- Mix together the salt, black pepper, brown sugar, cayenne, granulated garlic, granulated onion and paprika in a bowl. Trim some fat from the brisket, then rub on all sides with 1 cup brisket rub. Smoke the brisket for 4 hours. Remove the brisket and wrap in foil, then return to the smoker to keep cooking until the internal temperature reaches 195 to 200 degrees F, 4 to 6 hours more. Remove the brisket from the foil and place on a pan to cool in the refrigerator overnight, then slice.
- For the caramelized onions: In a sauté pan, add the butter and heat over medium heat. Add the onions and cook, stirring occasionally, until they reach a nice light brown color throughout, about 10 minutes. Season with salt and black pepper. Place in a container to use for the pizza assembly.
- For the horseradish cream: Place the sour cream, horseradish, Worcestershire, granulated onion, salt and white pepper in a bowl and mix until incorporated. Transfer to a squeeze bottle.
- For the pizza: Preheat the oven to 500 degrees F.
- Spread the flour on a rolling table. Roll out the pizza dough into a nice oval and place in a lightly oiled half-sheet pan. Dock the pizza crust by pricking it all over with a fork, then spread 4 ounces alfredo sauce over the entire crust, leaving 1/2 inch around all sides. Sprinkle 1 teaspoon brisket rub over the sauce, then add the shredded cheese blend. Place 4 ounces brisket slices over the pizza, then add 2 ounces caramelized onions on top of each slice to prevent the brisket from drying out. Bake for 10 to 12 minutes then slice. Garnish with 2 ounces horseradish drizzle and sprinkle with the green onions. (Reserve the remaining ingredients for another use.) Enjoy.
Cook’s Note
All the components can be made a few days in advance.