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Meat is a delicacy in our house, so we make sure to enjoy every last bit of it. This recipe is one of my favorite ways to stretch leftover meat into something fun and filling. It’s quick to throw together and always a hit. The combo of saucy shredded meat, sautéed onions, and hot dog slices on a crispy crust is just perfect. A great weeknight dinner or lazy Sunday meal that feels special without a lot of effort.
1 rectangular pizza crust (pre-cooked), I used the Brooklyn Bred Traditional Pizza Crust, but any brand should work
1/3 cup BBQ sauce
1/4 cup ketchup
1 pound shredded meat (I used leftover brisket, but included a recipe below if you’re making fresh)
1/2 cup sautéed onions
2 hot dogs, sliced
garlic mayo, for drizzling
1 pound first cut brisket
1/2 bottle of red wine
1/2 cup water
1/2 cup chicken soup broth
1/3 cup BBQ sauce
1/4 cup ketchup
4 tablespoons olive oil
3 cloves garlic
1 can sliced potatoes or 1 cooked potato, sliced (optional)
1 onion, sliced
salt, to taste
pepper, to taste
(Skip the preparing the meat directions if using leftover meat). In a pot or Dutch oven, sear the brisket in olive oil until browned on both sides.
Add garlic, onion, wine, water, chicken soup broth, BBQ sauce, ketchup, potatoes (if using), salt, and pepper.
Cover and cook on low for two to three hours, or until the meat is tender and shreds easily.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the pizza crust on a cookie sheet lined with parchment paper.
Mix together the BBQ sauce and ketchup, and spread evenly over the crust.
Add the sautéed onions evenly on top.
Layer on the shredded meat.
Scatter the sliced hot dogs over the meat.
Drizzle generously with garlic mayo.
Bake for about 20 minutes, or until the crust is slightly crispy.
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