Barbecue Beef Pizza is something I crave on occasion. I love pizza. Our whole family does. And my daughters share my craving. This recipe rivals that from Pizza Hut, or at least one they used to offer, which was my goal when making it. It might be better, or at least a very close second.
I’m rather picky when it comes to pizza and barbecue. I don’t like chicken barbecue. And I do not care for barbecue sauce on the pizza. Instead I want juicy barbecue beef placed strategically on top of a tomato sauce with lots of cheese. Plus a nice soft dough, preferably seasoned with garlic and herbs.
Those were my requirements when building this recipe. And I’m happy to share that this Barbecue Pizza is also quite simple to make, especially if you happen to have some leftover pot roast in your refrigerator!
As I experimented with this recipe, I learned to save a cup or two of roast beef when I had leftovers, which freezes really well. Then when I had a craving for barbecue pizza, I only had to thaw the roast beef, which saved me time and first steps. However, I’ve included recipe instructions for cooking the roast beef, in case you need it.
For this pizza, I’m using my recipe for Thin and Crispy Pizza Dough as well as my Zesty Pizza Sauce, both of which have been slightly altered. I tried different doughs and sauces, but liked the results of these two best.
More Pizza Recipes to Enjoy
Recommended Pizza Tools
In my years making homemade pizza, I’ve collected a few kitchen items to make the job easier. And which will also turn out a better product. My recommendations are:
- A Baking Stone. Be sure to purchase one that is big enough to hold your largest pizza. I also use my baking stone for baking sourdough and flatbreads.
- Pizza Peel. This is just a handy tool for lifting your pizza in and out of the oven. You may use it with or without parchment paper, but I recommend beginning users to try it with parchment paper. Once you get the hang of it, you can move on to direct placement.
- A Pizza Cutter. You’ll need some way to slice your pizza. A knife. A pizza roller. Or a Pizza Cutter, which is how I like to cut our pizza. I’ve tried them all and prefer this way best.
- And a Pizza Serving Pan. Since you’ll be baking your pizza on a stone, you’ll need a pan to serve the pizza on. I like these simple and inexpensive aluminum pizza pans. You can buy them in several sizes, but I would recommend either 12-inch or 14-inch. Better for it to be too big, than not big enough.
Ingredients for Barbecue Beef Pizza
(See the full recipe at the bottom of this post.)
Barbecued Roast Beef
- beef stew meat
- olive oil
- kosher salt
- freshly ground black pepper
- favorite barbecue sauce (We like Sweet Baby Rays)
Pizza Dough
- 00 Pizzeria Flour
- nonfat dry milk
- granulated sugar
- instant yeast
- dried basil
- oregano
- kosher salt
- garlic powder
- onion powder
- warm water
- extra virgin olive oil
Sauce
- petite diced tomatoes
- red wine vinegar
- granulated sugar
- Italian seasoning
- dried minced onion
- Worcestershire sauce
- garlic powder
- seasoned salt
Toppings
- mozzarella cheese, grated
- fresh mozzarella cheese, sliced
- extra virgin olive oil
- minced garlic
Instructions for Making This Recipe
To begin, gather the ingredients for this recipe so that you have everything close at hand on the counter or table.
Prepare the Barbecue Roast Beef
Pat dry the beef stew meat with a paper towel.
Heat a small to medium Dutch oven over medium heat, adding olive oil to the pan. Once heated, add the stew meat. Stir occasionally until all sides are browned. Season with kosher salt and freshly ground black pepper.
Reduce heat to a simmer and add to the meat about 1/4 cup water. Cover and simmer for 50-60 minutes until pieces are tender. Check every 15 minutes or so to make sure there is enough water in the pan that the pieces do not burn, adding more water, if needed.
Remove the stew pieces when they are tender to the fork. Place in a bowl and stir in favorite barbecue sauce as desired.
Optionally, if you already have leftover roast beef in the refrigerator or freezer, you may simply begin steps here by heating the meat and adding the barbecue sauce.
Make the Pizza Dough
While the stew meat is cooking, go ahead and make the pizza dough. Preheat oven to 450° F.
In a large mixing bowl, whisk together the 00 Italian Pizzeria Flour, nonfat dry milk, granulated sugar, instant yeast, dried basil and oregano, kosher salt, garlic powder, and onion powder.
Add the warm water and extra virgin olive oil. Mix together to make a soft dough.
Knead for 5 minutes, either by hand or by dough hook.
Divide the dough in half and place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-20 minutes.
Prepare the Sauce and Toppings
While the dough is resting, prepare your sauce and cheese.
In a small saucepan, mix together the petite diced tomatoes, red wine vinegar, granulated sugar, Italian seasoning, dried minced onion, Worcestershire sauce, garlic powder and seasoned salt.
Bring the sauce to a boil and then reduce heat. Simmer uncovered for 20-25 minutes until it has reduced by half.
Grate the block of mozzarella cheese and slice the fresh mozzarella cheese.
Pour about 1/3 cup of extra virgin olive oil into a small bowl and stir in minced garlic. Stir to incorporate.
Make and Assemble the Pizza
Lay out two 14″ squares of parchment paper on a work surface. Roll each piece of dough into a 10-12″ circle, about 1/8″ thick. Smooth tops with the prepared garlic olive oil. Allow to rise for 20-30 minutes. Trim parchment paper close to the dough.
My recipe for thin and crispy pizza allows for little rising (10-15 minutes). However, for this pizza, I preferred a longer rise for a chewier crust.
Using a pizza peel, place the parchment sheets and crusts directly on the hot stone in the preheated oven. Bake for 4-5 minutes until edges begin to turn brown. Remove from oven before crust begins to bubble.
Flatten any bubbles that may have occurred.
Top with the tomato sauce, followed by the grated mozzarella cheese.
Next, place pieces of barbecue beef on the pizza, finishing with slices of fresh mozzarella nestled in between the meat.
Return pizza to hot stone and bake an additional 8-10 minutes until cheese is bubbly and golden. Transfer pizza from oven to a serving tray. Brush garlic olive oil along the outer crust. Repeat with the second pizza.
Allow the pizza to cool for 3-5 minutes before slicing. Then serve on pizza platters.
This recipe will make two 12″ pizzas and will serve 4-6 people.
See more Pizza Recipes Here. Browse Beef Recipes Here.
Barbecue Beef Pizza
Ingredients
Barbecue Roast Beef
- 2 cups beef stew meat
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup water
- 3/4 cup favorite barbecue sauce We like Sweet Baby Rays
Pizza Dough
- 3 cups 00 Pizzeria Flour
- 2 tablespoons nonfat dry milk
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup warm water
- 2 tablespoons extra virgin olive oil
Tomato Sauce
- 14.5 oz petite diced tomatoes
- 1 tablespoon red wine vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon dried minced onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
Toppings
- 8 oz mozzarella cheese grated
- 8 oz fresh mozzarella cheese sliced
- 1/3 cup extra virgin olive oil
- 2 tablespoons minced garlic
Instructions
- To begin, gather the ingredients for this recipe so that you have everything close at hand on the counter or table.
Prepare the Barbecue Roast Beef
- Pat dry the beef stew meat with a paper towel.
- Heat a small to medium Dutch oven over medium heat, adding olive oil to the pan. Once heated, add the stew meat. Stir occasionally until all sides are browned. Season with kosher salt and freshly ground black pepper.
- Reduce heat to a simmer and add to the meat about 1/4 cup water. Cover and simmer for 50-60 minutes until pieces are tender. Check every 15 minutes or so to make sure there is enough water in the pan that the pieces do not burn, adding more water as needed.
- Remove the stew pieces when they are tender to the fork. Place in a bowl and stir in favorite barbecue sauce as desired.
- (Optionally, if you already have leftover roast beef in the refrigerator or freezer, you may simply begin steps here by heating the meat and adding the barbecue sauce.)
Make the Pizza Dough
- While the stew meat is cooking, go ahead and make the pizza dough. Preheat oven to 450℉.
- In a large mixing bowl, whisk together the 00 Italian Pizzeria Flour, nonfat dry milk, granulated sugar, instant yeast, dried basil and oregano, kosher salt, garlic powder, and onion powder.
- Add the warm water and extra virgin olive oil. Mix together to make a soft dough.
- Knead for 5 minutes, either by hand or by dough hook.
- Divide the dough in half and place in a greased bowl. Cover with plastic wrap. Allow to relax for 15-20 minutes.
Prepare the Sauce and Toppings
- While the dough is resting, prepare your sauce and cheese.
- In a small saucepan, mix together the petite diced tomatoes, red wine vinegar, granulated sugar, Italian seasoning, dried minced onion, Worcestershire sauce, garlic powder and seasoned salt.
- Bring the sauce to a boil and then reduce heat. Simmer uncovered for 20-25 minutes until it has reduced by half.
- Grate the block of mozzarella cheese and slice the fresh mozzarella cheese.
- Pour about 1/3 cup of extra virgin olive oil into a small bowl and stir in minced garlic. Stir to incorporate.
Make and Assemble the Pizza
- Lay out two 14″ squares of parchment paper on a work surface. Roll each piece of dough into a 10-12″ circle, about 1/8″ thick. Smooth tops with the prepared garlic olive oil. Allow to rise for 20-30 minutes. Trim parchment paper close to crust.
- Using a pizza peel, place the parchment sheets and crusts directly on the hot stone in the preheated oven. Bake for 4-5 minutes until edges begin to turn brown. Remove from oven before crust begins to bubble.
- Flatten any bubbles that may have occurred.
- Top with the tomato sauce, followed by the grated mozzarella cheese.
- Next, place pieces of barbecue beef on the pizza, finishing with slices of fresh mozzarella nestled in between the meat.
- Return pizza to hot stone and bake an additional 8-10 minutes until cheese is bubbly and golden. Remove pizza from oven and brush garlic olive oil along the outer crust. Repeat with the second pizza.
- Allow the pizza to cool for 3-5 minutes before slicing. Then serve on pizza platters.
- This recipe will make two 12″ pizzas and will serve 4-6 people.
