Hi, friends! Did everyone have a nice Easter weekend? I sure did, as it was a quiet and relaxing weekend. I celebrated the holiday with just Boy, my mother and MOD (My. Other. Dad). Oh, and lots of food of course! This Manchego & Brisket Pizza I am sharing with you all today is made with the left over braised brisket we had on hand from the Holiday. This pizza is a prime example of why I love leftovers. And, why I will sometimes make more than necessary of a spectacular dish. Because, I want to ensure that I will have leftovers to turn into a quick, easy and delicious meal.
Before we get to the pizza, I would like to preface this post with an apology. I am sorry for the poor quality of these manchego and brisket pizza photos. This, lack of decent photographs, is due to the fact that I was being rushed by a Boy, and his hand continually lingering in the shot. I was also extremely distracted by the sound of his voice whimpering, “Nom, nom, nom…” in my ear. Although, I can’t blame it all on him. Well, okay… let’s be honest here, I could. But I won’t. I will play nice. I, too, wanted to face dive into this pizza, pronto! After a few shots, taken in poor natural light because it was raining, I was just as quick to say, “Screw it. Let’s Eat!!”
So, let us discuss this pizza that had Boy interrupting my photo shoot. Overall, the pizza is a cheesy meat lover’s dream. Spanish flavors and southern brisket collide and top a NY style pizza dough to produce a pizza that is uniquely delicious. It will happily fill your belly and definitely have you going back for more.
The dough has the traditional ‘foldable’ quality of NY style pizza, but it is sturdy enough to hold a heaping amount of toppings. Perfect, because if you are anything like me, I do not want to pick up my pizza and have it flop about, causing the toppings to ooze off of the pizza and onto my plate. Or worse yet, my lap or shirt. Toppings belong on the pizza, not on my clothes, right? A minimal application of sauce on the dough provides just the right amount of tangy, tomato flavor. This allows the tender, succulent brisket meat and cheesy, decadent shredded manchego to be the ingredient stars. The addition of roasted red peppers provide a sweet, earthy flavor while the thinly sliced red onions add a little pungent pizzazz and spice.
- The dough requires a rest of at least 24 hours in the refrigerator, so be sure to prepare accordingly.
- The dough recipe will yield 3 – 12’’ pizzas. However, the pizza topping ingredients I included are for ONE 12’’ pizza. This is because I made cheesy breadsticks with the second dough, and I froze the third dough to have on hand next time Boy craves pizza.
- If you want to freeze the dough, allow it to rest in the refrigerator for 24 hours. Then, simply transfer the dough, in the plastic Ziploc, to the freezer.
NY style pizza topped with manchego, brisket, roasted red peppers, poblanos, red onions and scallions. This homemade pizza is a cheesy meatlover's dream!
- Pizza Dough (yields 3 – 12’’ Pizzas):
- .47 ounce Active Dry Yeast (about 2 ½ packets)
- 15 ounces Warm Water , heated to 110 degrees F
- 22.5 ounces Bread Flour (about 4 1/2 cups), plus more for dusting work surface
- .5 ounce Granulated Sugar (about 1 tablespoon)
- .35 ounces Kosher Salt (about ¾ tablespoon)
- 3 TBS Extra Virgin Olive Oil
- Pizza Toppings (yields 1 - 12'' Pizza):
- ½ - ¾ Cup Canned Crushed Tomatoes (fire roasted, preferably)
- 2 Cloves Garlic – minced
- 8 ounces Manchego Cheese – grated
- ½ Pound Cooked Brisket – shredded
- 2 small Roasted Red Peppers – thinly sliced
- ¼ Red Onion – thinly sliced
- 1 small Poblano Pepper – cut into thin rings
- Olive Oil – for drizzling(optional)
- Scallions - thinly sliced, for topping
- For the Pizza Dough: In a measuring cup combine warm water with yeast and a pinch of sugar to proof. Set aside for 5-10 minutes until yeast starts to foam and bloom.
- Lightly flour a clean work surface or cutting board and set aside.
- In the bowl of a food processor add: flour, sugar and salt. Pulse 3 to 4 times to combine.
- Add the olive oil and yeast water to the food processor. Run food processor until the mixture forms a cohesive ball.
- Transfer pizza dough to floured work surface. Knead, by hand, for 1-2 minutes, or until dough passes a window pane test.
- Divide dough into three equal pieces, transfer each into large Ziploc bags and refrigerate to rise at least 1 day, up to five.
- To Make & Bake Pizza: Remove dough from refrigerator and form into balls. Allow to rest at room temperature on a lightly floured surface for at least 2 hours before proceeding.
- Preheat oven to 525 degrees F. Place stone in the oven and allow it to preheat as well for at least 20 minutes.
- On a lightly floured piece of parchment, stretch dough out into a 12’’ round circle.
- Spread the crushed tomatoes evenly over the dough, leaving a ½’’ boarder all the way around uncovered. Sprinkle with garlic and cheese. Top with brisket, red peppers, red onion and poblano pepper. Season with salt and pepper.
- Transfer pizza, on parchment paper, to preheated pizza stone. Bake for 10 – 12 minutes, or until cheese is bubbly and melted. Transfer to a cutting board and top with scallions and a drizzle of olive oil (optional). Cut into slices and serve immediately.
*Inactive time for dough is at least 26+ hours, so plan in advance!
*Dough will make 3 (12’’) pizzas.
*Topping measurements are for 1 (12’’) pizza.
*Extra dough can be frozen after a 24 hour rest in the refrigerator.
*Window Pane Test: Rip off (or cut) a small piece of dough. Stretch it out until its nice and thin, you should be able to see light through the dough, without it riping and without holes. If it rips, you need to continue kneading dough.
*NY Style Dough Recipe Adapted from Serious Eats