Smoky Brisket Pizza Recipe: How to Make Tender Brisket Pizza at Home

Brisket pizza is a fantastic way to use leftover smoked brisket. Instead of ordering takeout or using a frozen pie, make a homemade grilled pizza that highlights smoky brisket and fresh toppings.

Homemade grilled pizza is simple and versatile—perfect for transforming any grilled meat into a delicious meal. For a sweet finish to pizza night, try grilling an apple pie pizza the same way.

Brisket pizza topped with sliced tomatoes

Ingredients for Brisket Pizza:

Pizza dough — use an easy homemade dough or store-bought.
Pizza sauce — homemade made from tomato sauce, olive oil, onions, bell pepper, carrot, brown sugar, garlic and Italian spices.
Smoked brisket — chopped leftover brisket gives this pizza rich, smoky flavor.
Mozzarella cheese — classic melty topping, or use an Italian blend.
Green onions — the green tops add color and fresh bite.
Sliced tomatoes — thin slices pick up a light smoky note and brighten the pizza.
Cornmeal — to dust the peel and pizza stone so the dough slides easily.

How to Grill Brisket Pizza

Make the sauce

onions, bell peppers, carrots in a skillet

Warm a skillet and add olive oil, diced onion, bell pepper and shredded carrot. Sauté over medium heat, stirring, until the vegetables are soft.
Add tomato sauce, brown sugar, garlic, dried basil, thyme, oregano, salt and pepper. Simmer for about 5 minutes, then remove from heat and set aside.

Assemble and grill the pizza

Preheat your grill to about 450°F and place a pizza stone on the grate. Add a bit of hickory or another smoking wood if you want extra smoke flavor.
Prepare the pizza dough and divide into rounds for three 10–12 inch pizzas. Roll each one out and fold the edges to form a rim.
Dust a pizza peel or pan with cornmeal and transfer the dough to it so it moves easily.
Spread a thin, even layer of sauce over the dough.
Scatter chopped smoked brisket over the sauce, then top with shredded mozzarella.
Add thinly sliced tomatoes and the green parts of the green onions.
Dust the pizza stone lightly with cornmeal, slide the pizza onto the stone, and close the grill lid.
Lower the grill temperature to about 350°F and cook for 3–5 minutes. Using a large spatula, rotate the pizza a quarter turn and continue cooking with the lid closed. Repeat rotating every 3–5 minutes until the crust is browned on the bottom and the cheese bubbles—about 15–20 minutes total.
Remove the pizza from the grill and let it rest for 5 minutes before slicing.

When cooked, remove the pizza from the grill, let it cool slightly, then slice and serve.

How to Store and Reheat

Store cooled pizza slices in a resealable bag or airtight container for up to 3 days.
To reheat, place slices on a baking sheet in a 350°F oven or toaster oven, or use an air fryer at 350°F for 3–5 minutes to restore crispness.

If you enjoyed this, try other quick grilled pizzas like jalapeño popper pizza made on a sheet pan for an easy weeknight dinner.

Best Recipes for Leftover Brisket

Leftover smoked brisket is versatile—try it with eggs for breakfast, or in sandwiches for a classic meal.
Irish brisket nachos layer potatoes, brisket, cheese, onions, tomatoes and jalapeños for a hearty appetizer or main dish.
Cowboy casserole mixes tater tots, brisket, beans and cheese for a comforting bake.
Brisket sandwiches with a sweet-and-tangy BBQ sauce are a lunch favorite.
Brisket tacos served with your favorite toppings are excellent for gatherings and feed a crowd easily.

grilled pizza, sliced, 2 plates with a slice, red peppers, parmesan cheese in a small bowl

The next time you have leftover brisket, try this smoked brisket pizza on the grill—it’s a crowd-pleaser for family pizza night.

If you love this recipe, please leave a comment and a five-star review and consider sharing it on Pinterest!

Brisket Pizza

Brisket pizza is a great way to use leftover smoked brisket and makes three thin-crust pizzas.

Prep Time20 minutes

Cook Time20 minutes

Total Time40 minutes

Course: Pizza

Cuisine: American

Keyword: grilled pizza, leftover brisket recipe

Servings: 3 pizzas

Calories: 355kcal

Author: Milisa

Ingredients

Pizza dough for 3 pizzas
Cornmeal for sprinkling pizza peel and stone

For the Pizza Sauce:

1 tablespoon olive oil
1 small onion, diced
1 cup bell peppers, diced
3 tablespoons brown sugar
15 ounce can tomato sauce
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
1 teaspoon kosher salt
½ teaspoon fresh ground pepper

Pizza Toppings

3 cups chopped smoked brisket
3 cups shredded mozzarella cheese
3 small tomatoes, sliced thin
½ cup chopped green onions (green parts only)

Instructions

Prepare the sauce: Sauté onion, bell pepper and shredded carrot in olive oil until softened.
Stir in tomato sauce, brown sugar and dried herbs, then season with salt and pepper.
Cook for 5 minutes, then remove from heat while you prepare the dough.
Heat the grill and pizza stone to about 450°F with optional hickory for smoke.
Make and shape dough into three 10–12 inch circles, folding the edges to form a rim.
Dust a peel with cornmeal and place the dough on it. Spread sauce over the dough in a thin layer.
Top with chopped brisket, mozzarella, sliced tomatoes and green onion tops.
Dust the stone with cornmeal, slide the pizza onto the stone, close the lid and lower heat to 350°F.
Cook 3–5 minutes, rotate a quarter turn with a large spatula, and repeat until the crust is browned and cheese bubbles (about 15–20 minutes total).
Remove from grill and let cool 5 minutes before slicing.

Notes

This recipe yields three 10–12 inch thin-crust pizzas. Scale ingredients as needed.

Store cooled slices in a sealed bag for up to 3 days and reheat in a 350°F oven or air fryer for best results.

Nutrition