Restaurants›The Handlebar Pub and Grill›Brisket Flatbread Recipe

Brisket Flatbread Recipe

Inspired by The Handlebar Pub and Grill
Time40m
Serves3

Cheddar cheese, house smoked brisket, red onion, BBQ sauce on the side

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough & Flatbread Base

Brisket & Toppings

Finish & Serving

Method

Dough & Flatbread Base

1

Preheat and prepare dough

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat. Lightly dust a work surface with the all-purpose flour. Stretch or roll the pizza dough into a roughly 10–12 inch oval or rectangle about 1/8–1/4 inch thick. Transfer the shaped dough to a piece of parchment paper or a lightly oiled baking sheet. Brush the top lightly with olive oil (reserve remaining oil).

2

Dock dough lightly with a fork if you want fewer bubbles; otherwise let small bubbles form for a rustic flatbread texture.

Brisket & Toppings

3

Prepare brisket

If the brisket is cold, warm it gently: place sliced/shredded brisket in a small saucepan with 2 tablespoons of BBQ sauce and heat over low for 3–5 minutes until warm but not dry. If brisket is warm already, just toss with 1–2 tablespoons BBQ sauce to moisten. Season lightly with 1/8 tsp salt and a pinch of black pepper.

4

Assemble toppings

Spread about 3–4 tablespoons of BBQ sauce in an even, thin layer over the oiled dough, leaving a 1/2 inch border. Sprinkle 1 cup of grated cheddar evenly over the sauce. Distribute the warmed brisket pieces across the cheese layer so every bite will have meat. Top with the remaining 1/2 cup cheddar, then scatter the thinly sliced red onion evenly. Sprinkle the remaining 1/8 tsp salt and 1/8 tsp black pepper over the top. If you like heat, add crushed red pepper flakes now.

Bake & Finish

5

Bake

Using a pizza peel or the parchment, transfer the assembled flatbread to the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden at the edges and cheese is melted and bubbling.

6

Rest and garnish

Remove flatbread from oven and let rest 2 minutes. If using, squeeze a lemon wedge over the red onions (just a light squeeze) to brighten them. Scatter chopped cilantro or parsley over the flatbread. Slice into 6–8 pieces.

7

Serve

Serve immediately with extra BBQ sauce on the side. Provide small rameons of sauce so diners can add more to taste.