Sunday Funday Recipe

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer 6–7 minutes with the dough hook.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for a single large pizza). Let rest 10 minutes before shaping.

Preheat oven to 300°F (150°C). Season brisket all over with kosher salt, black pepper, garlic powder and onion powder.

Sear brisket in a heavy ovenproof skillet or Dutch oven over medium-high heat with a tablespoon of oil until browned on both sides, about 4 minutes per side.

Add beef broth and 1/2 cup barbecue sauce to the pan. Cover tightly and transfer to the oven. Braise until fork-tender, about 2.5–3 hours (time will vary with thickness).

Remove from oven and let rest 15 minutes. Shred the brisket with two forks and return to the pan with any juices; mix in an additional 2 tablespoons barbecue sauce if desired to keep moist.

Reserve shredded brisket warm until assembly. Sprinkle shredded mozzarella over brisket when assembling pizza so it melts into the meat.

Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions and sprinkle with 1/2 teaspoon salt.

Cook, stirring occasionally, until the onions begin to soften, about 8–10 minutes.

For caramelized portion: push half the onions to one side, add brown sugar and continue to cook that portion low and slow, stirring occasionally, about 15–20 more minutes until deep golden and sweet. Deglaze with a splash (1 tsp) apple cider vinegar at the end and set aside.

For inferno portion: to the remaining onions in the pan add red pepper flakes and minced chipotle in adobo; cook 2–3 minutes to toast the spices and distribute heat. Finish with the remaining 1 tsp apple cider vinegar and adjust salt to taste. Keep separate from caramelized onions.

For fries: rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat completely dry with towels.

Heat vegetable oil in a large pot or deep fryer to 325°F (160°C). Blanch fries in batches for 4–5 minutes until tender but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crispy, about 2–3 minutes. Drain on paper towels and salt immediately.

For sauce: in a small bowl combine mayonnaise, ketchup, hot sauce, smoked paprika and lemon juice. Whisk until smooth and taste; adjust hot sauce or paprika to preferred heat. Transfer sauce to a squeeze bottle or small serving bowl.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

On a lightly floured surface, stretch one portion of dough to a 12-inch round, leaving a slightly thicker rim for crust.

Brush the dough lightly with olive oil. Spread about 3/8 cup (0.375 cup) barbecue sauce evenly over the surface, leaving the rim bare.

Scatter a layer of caramelized onions over the sauce, then distribute shredded brisket evenly. Sprinkle the shredded mozzarella over the brisket, then add small spoonfuls of the inferno onions in spots (these are hotter — use sparingly to control heat).

Carefully transfer the pizza to the preheated stone or baking sheet and bake until crust is golden and cheese is melted and bubbly, 8–12 minutes depending on oven and thickness.

Remove pizza from oven, let rest 2 minutes. Finish with a drizzle of remaining barbecue sauce, a sprinkle of chopped parsley and a grind of cracked black pepper. Slice.

Serve with hot fries on the side and the smoked paprika mayo-ketchup sauce for dipping. Leftover brisket can be served on top of fries for a loaded-fry option.