|1/2 cup||sour cream|
|2 tbsp||sliced black olives|
|3 cup||shredded Monterey Jack/Colby cheese|
|8 oz||pizza sauce|
|16 oz||refrigerated pizza dough|
|1/2 cup||tomato, diced|
|1/8 tsp||ground cumin|
|1/2 tsp||cracked black pepper|
|4 cup||cooked brisket, shredded|
|1/2 cup||chopped onion|
|1/2 cup||chopped green pepper|
|1 tbsp||and butter|
Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Sauté green pepper and onion until soft, around 5 minutes. Add brisket, salt, cumin and black pepper to skillet and sauté 5 minutes. Add tomato, mix thoroughly and turn off heat. Roll out pizza dough into a circle onto an oiled pizza baking sheet. Spread pizza sauce evenly over dough surface. Spoon meat and vegetable mixture over sauce. Sprinkle cheeses overall and dot with olives. Bake for 20 minutes. Remove from oven and let rest a few minutes before slicing in triangles. Serve with sour cream for dipping, if desired.
I created this recipe in 1988 and have been making it regularly for family and friends. it is easy and always a hit especially for both Tex-Mex and brisket aficionados. You can boil the brisket or buy pre-cooked brisket already sliced. Either way, it's tasty combination of flavors is further enhanced with a glass of Noble Vines Merlot.