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1
Heat oil in large skillet on medium-high heat.
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2
Add meat; cook 2 min.
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3
on each side or until browned on both sides.
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4
Place 1 brisket in each of four half-steam table pans (or in one half-steam table pan for trial recipe).
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5
Mix 2 qt.
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6
(2 L) of the chicken broth (or 2 cups [500 mL] of the broth for trial recipe), 1 qt.
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7
(1 L) of the barbecue sauce (or 1 cup [250 mL] of the sauce for trial recipe), 2 cups (500 mL) of the yellow onions (or 1/2 cup [125 mL] of the yellow onions for trial recipe) and the garlic.
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8
Pour evenly over meat in pans; cover with foil.
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9
Bake in 350 degrees F-convection oven for 2 to 2-1/2 hours or until meat is very tender.
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10
Meanwhile, place remaining 2-1/4 qt.
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11
(2.25 L) yellow onions in two half-steam table pans (or remaining 2 cups [500 mL] yellow onions in one half-steam table pan for trial recipe).
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12
Pour remaining 1 qt.
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13
(1 L) chicken broth (or remaining 1 cup [250 mL] broth for trial recipe) over onions; cover with foil.
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14
Bake in 350 degrees F-convection oven for 35 to 40 min.
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15
or until onions are tender; cool.
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16
Cool meat; drain.
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17
Shred meat.
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18
Mix with 2-1/4 cups (550 mL) of the remaining barbecue sauce (or with 9 Tbsp.
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19
[140 mL] of the remaining barbecue sauce for trial recipe).
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20
For each serving : Spray 1 pizza crust lightly with cooking spray.
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21
Grill on medium-high heat 1 min.
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22
on each side.
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23
Spread with 1 Tbsp.
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24
(15 mL) of the remaining barbecue sauce; top with 1 Tbsp.
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25
(15 mL) of the green onions, 1/2 cup (125 mL) of the meat mixture, 1/4 cup (50 mL) each of the tomatoes and yellow onions, and 1 Tbsp.
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26
(15 mL) cilantro.
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27
Sprinkle with 1/3 cup (75 mL) Gouda cheese and 1/4 cup (50 mL) provolone cheese.
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28
Place in parchment paper-lined half sheet pan.
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29
Bake in 350 degrees F-convection oven for 10 to 12 min.
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30
or until cheeses are completely melted and edge of crust is golden brown.
