Easter Leftovers

That's a brisket pizza, folks!

I had a bunch of leftover brisket from my Easter dinner on Sunday night, so I decided to do something creative. After reading a super-simple looking pizza dough recipe from the latest issue of Lucky Peach (taken from Wolfgang Puck), I was itching to make it myself. It was easy, and possibly the best dough I've ever tasted. I topped the dough with barbecue sauce (Caioti-style), grated parmesan, and thinly sliced brisket pieces. It was heaven, and completely un-Kosher.

The final product.

Here's an even more simplified version of the dough that you should try, like tomorrow. I also have a lot of extra dough (this recipe makes 4 good-sized balls of dough), so if you're local you can swing by and I'll give you some of mine.

Lucky Peach's All-purpose Pizza Dough:
Makes 4 dough balls

1 packet active dry yeast
1.5 cups warm water
1 tablespoon honey
2 tablespoons EVOO
3–4 cups all-purpose flour
1.5 teaspoons Kosher salt

1. Let yeast dissolve in the water, then add honey and EVOO and stir.
2. Mix together flour and salt, and add to the water.
3. Now things are going to get messy. Mix the dough together with your hands. It's going to be really goopy and stick to your hands. If it's unworkable just add more flour, little by little. Eventually it'll stop sticking to your hands, and then you'll know you're ready to move on to the next step.
4. Put the dough in a lightly oiled bowl and cover tightly with Saran wrap. Leave it alone to rise for about half an hour.
5. Divide the dough into four parts and follow the next steps for each piece. Shape each ball by pulling the sides of the dough outwards and tucking it underneath the bottom. After a few minutes, roll the dough into a ball between your palm and a clean surface.
6. Put the dough balls onto a platter and cover with lightly oil Saran. Leave them for another half an hour.
7. Time to stretch out the dough! I like to hold it near the end, let it stretch down, and keep moving it around in a circle—let gravity help you with this one.

If you're going to use a baking sheet, make sure that you lightly oil it. Bake for 15 minutes or so at about 400, but keep an eye on it. You want it to look nice and toasty before you take it out.