Mexican-spiced slow brisket pizza

Fajita-spiced brısket pizza

Cooked-in-advance spicy brisket makes one hot pizza topping – with leftovers for later

, 31 March 2016

(5 votes)

Fajita-spiced brısket pizza

  • Prep: 20 Mins
    Cook: 4 Hours 20 Mins
    Plus time to marinate meat and for dough to rise

  • Serves: 4

  • Price: £2.49 per serving

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Nutritional Info
Each 350g serving contains

  • Energy

    2284KJ

    546KCAL

    27%

  • Fat

    15.4g

    med

    22%

  • Saturates

    6.0g

    med

    30%

  • Sugars

    8.8g

    low

    10%

  • Salt

    2.10g

    high

    35%
of your reference intake.
Typical energy values per 100g: 653kJ/156kcal.
Ingredients
  • Chosen by you Mexican Style Fajita Seasoning Mix
  • 2 cloves garlic, crushed
  • 2tsp olive oil
  • 700g Butcher’s Selection Rolled Beef Brisket (approximate weight)
  • 200ml beef stock
  • 1 sachet Chosen by you Great To Bake Pizza Mix
  • 65g jar Chosen by you Tomato & Basil Pizza Topper
  • 1 red onion, sliced
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 100g sweetcorn
  • 1 ball Chosen by you Lighter Mozzarella, torn
  • Spring onions, to garnish
Method

  • Mix the seasoning, garlic and oil into a paste. Unroll the brisket and rub with the mixture. Leave in the fridge for at least 2 hrs or overnight.

  • Preheat the oven to 150C/ 130C Fan/Gas 2. Put the beef in a roasting dish. Pour the stock around the base – take care not to wash off the rub.

  • Cover with foil and roast for 2 hrs, then turn over. Cook for 2 hrs more, or until you can shred the meat with a fork.

  • Make a pizza base according to the pack instructions, and roll out into an oblong. Put on a greased baking tray. Cover with oiled clingfilm and leave to rise for 10 mins. Remove the film and reflatten the dough.

  • Preheat the oven to 220C /200C Fan/Gas 7. Top the pizza base with the topper, onion, peppers, sweetcorn, cheese and half the shredded brisket (freeze the rest to use another time).

  • Bake for 15-20 mins. Serve sprinkled with spring onions.