Mom’s Rio Grande Brisket Pizza and 181 Merlot
by Claudia McCarty
Mom s rio grande brisket pizza Merlot
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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
1 tsp salt
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.

Family Story

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.

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