-
1
Preheat the oven to 400 degrees F. Drizzle a baking sheet with olive oil.
-
2
In a medium skillet, heat a little olive oil over medium heat.
-
3
Add the onions and saute until golden, 5 to 7 minutes.
-
4
Transfer to a plate.
-
5
Add a little more olive oil and the bell peppers.
-
6
Saute until golden, 5 to 7 minutes.
-
7
Transfer to the plate with the onions and set aside.
-
8
Roll out the Basic Pizza Crust into a rectangle as thin as it will go.
-
9
Transfer the dough to the baking sheet.
-
10
Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough.
-
11
Lay the mozzarella slices all over the top, and then add the onions and bell peppers.
-
12
Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes.
-
13
Lay the warm Braised Beef Brisket over the top.
-
14
Be sure to get plenty of the juices on there!
-
15
Itll make the pizza extra delicious.
-
16
Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa.
-
17
Sour cream and guacamole are good, too!
-
18
Sprinkle the yeast over 3/4 cup warm (not lukewarm) water.
-
19
Let stand for a few minutes.
-
20
In a mixer with a paddle attachment, combine the flour and salt.
-
21
With the mixer running on low speed, drizzle in the olive oil and mix until combined.
-
22
Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass.
-
23
Form the dough into a ball.
-
24
Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat.
-
25
Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
-
26
Note: It's best to make the dough at least 24 hours in advance.
-
27
Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine).
-
28
Place the brisket in the marinade, fat-side up.
-
29
Cover tightly with foil.
-
30
Marinate in the refrigerator for 24 to 48 hours.
-
31
When ready to cook, preheat the oven to 300 degrees F.
-
32
Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours).
-
33
Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid.
-
34
Serve immediately, spooning the juice over the slices.
-
35
You may store the pan in the fridge for up to 2 days, or freeze for use at a later date.
-
36
If fat collects and hardens at the top, remove and discard.
