-
1
Heat oil in large skillet on medium-high heat.
-
2
Add meat; cook 2 min.
-
3
on each side or until browned on both sides.
-
4
Place 1 brisket in each of four half-steam table pans (or in one half-steam table pan for trial recipe).
-
5
Mix 2 qt.
-
6
of the chicken broth (or 2 cups of the broth for trial recipe), 1 qt.
-
7
of the barbecue sauce (or 1 cup of the sauce for trial recipe), 2 cups of the yellow onions (or 1/2 cup of the yellow onions for trial recipe) and the garlic.
-
8
Pour evenly over meat in pans; cover with foil.
-
9
Bake in 350 degrees F-convection oven for 2 to 2-1/2 hours or until meat is very tender.
-
10
Meanwhile, place remaining 2-1/4 qt.
-
11
yellow onions in two half-steam table pans (or remaining 2 cups yellow onions in one half-steam table pan for trial recipe).
-
12
Pour remaining 1 qt.
-
13
chicken broth (or remaining 1 cup broth for trial recipe) over onions; cover with foil.
-
14
Bake in 350 degrees F-convection oven for 35 to 40 min.
-
15
or until onions are tender; cool.
-
16
Cool meat; drain.
-
17
Shred meat.
-
18
Mix with 2-1/4 cups of the remaining barbecue sauce (or with 9 Tbsp.
-
19
of the remaining barbecue sauce for trial recipe).
-
20
For each serving : Spray 1 pizza crust lightly with cooking spray.
-
21
Grill on medium-high heat 1 min.
-
22
on each side.
-
23
Spread with 1 Tbsp.
-
24
of the remaining barbecue sauce; top with 1 Tbsp.
-
25
of the green onions, 1/2 cup of the meat mixture, 1/4 cup each of the tomatoes and yellow onions, and 1 Tbsp.
-
26
cilantro.
-
27
Sprinkle with 1/3 cup Gouda cheese and 1/4 cup Provolone cheese.
-
28
Place in parchment paper-lined half sheet pan.
-
29
Bake in 350 degrees F-convection oven for 10 to 12 min.
-
30
or until cheeses are completely melted and edge of crust is golden brown.
