This BBQ Brisket Pizza with Sourdough Flatbread features smoky leftover brisket, melty cheese, barbecue sauce, and grilled sourdough flatbread for the ultimate Traeger pizza recipe.

Smoky brisket, melty cheese, tangy barbecue sauce, and chewy sourdough flatbread all come together in this easy and flavorful BBQ Brisket Pizza with Sourdough Flatbread recipe. This homemade grilled pizza is the perfect way to use up leftover brisket while creating a restaurant-worthy dinner right in your backyard.

The sourdough flatbread gets lightly charred directly on the grill for the best texture and flavor, while the barbecue brisket topping creates the ultimate balance of smoky, cheesy, and savory bites. Whether you are looking for an easy Traeger pizza recipe, a creative leftover brisket recipe, or a crowd-pleasing summer dinner, this grilled brisket pizza is guaranteed to become a favorite.

For the brisket in this recipe, I followed the brisket method from Traeger’s Beef Brisket Recipe before shredding the leftovers for the pizzas.

Why You’ll Love This BBQ Brisket Pizza

A great way to use leftover smoked brisket
Crispy grilled sourdough flatbread crust
Easy homemade pizza dough with sourdough discard
Packed with smoky barbecue flavor
Perfect for summer cookouts and Traeger grilling
Easy to customize with your favorite toppings

Ingredients

Sourdough Discard – Adds tangy flavor and chewy texture to the flatbread. Active sourdough starter can also be used.
All Purpose Flour – Creates a soft and pliable dough. Bread flour can be substituted for a slightly chewier crust.
Warm Water – Helps activate the yeast and bring the dough together properly.
Olive Oil – Adds flavor and helps create a tender flatbread with beautiful grill marks.
Dry Active Yeast – Gives the dough a quick rise for an easy same-day pizza recipe. Instant yeast works as well.
Granulated Sugar – Helps activate the yeast and balances the savory barbecue flavors.
Salt – Enhances the flavor of both the dough and toppings.
Garlic Powder – Adds subtle savory flavor directly into the flatbread dough.
Leftover Brisket – Smoked brisket adds incredible smoky barbecue flavor. I followed the Traeger Beef Brisket Recipe for my brisket before shredding the leftovers for this pizza. Pulled pork or shredded chicken would also work well.
Pepper Jack Cheese – Melts beautifully and adds a little kick of spice. Mozzarella, cheddar, Monterey Jack, or smoked gouda are great substitutions.
Barbecue Sauce – Adds smoky sweetness and ties all the flavors together. Use your favorite sweet, spicy, or smoky BBQ sauce.
Red Bell Pepper – Adds freshness, sweetness, and crunch. Red onion or jalapeños also make delicious additions.
Chives – Bring a fresh pop of flavor and color right before serving. Green onions can be substituted if needed. This time of year I love to add chive blossoms from my garden for a fun pop of color as well.

How to Make BBQ Brisket Pizza with Sourdough Flatbread

Step 1: Activate the Yeast

In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

Step 2: Make the Dough

In a large bowl combine flour, salt, garlic powder, olive oil, and sourdough discard. Mix just until combined, then add the yeast mixture.
Mix until a shaggy dough forms, then knead for 1-2 minutes until smooth and pliable.
Cover the bowl and let rise in a warm spot for 30-60 minutes.

Step 3: Preheat the Grill

Preheat your grill to 500°F.

Step 4: Shape the Flatbread

Transfer the dough to a lightly floured surface and divide into two equal pieces.
Roll each piece into a 1/4-inch thick oval.

Step 5: Grill the Flatbread

Brush each flatbread lightly with olive oil.
Place directly onto the hot grill grates and close the lid. Cook for 3-4 minutes until grill marks form and the dough starts to puff.
Flip and cook an additional 2-3 minutes.

Step 6: Add the Toppings

Turn the grill down to 350°F.
Top each flatbread with barbecue sauce, shredded brisket, cheese, and diced red bell peppers.
Close the lid and cook for 2-3 minutes until the cheese is melted and bubbly.

Step 7: Finish and Serve

Remove the pizzas from the grill and top with fresh chives and an extra drizzle of barbecue sauce before serving.

Tips for the Best Grilled BBQ Brisket Pizza

Make sure your grill is fully preheated before adding the dough.
Roll the dough evenly so it cooks consistently.
Don’t overload the flatbread with toppings or it may become soggy.
Use freshly shredded cheese for the best melt and texture.
Leftover smoked brisket adds incredible flavor and makes this recipe extra easy.

Frequently Asked Questions

Can I make this pizza in the oven?

Yes! Bake the flatbread at 500°F on a pizza stone or baking sheet until lightly crisp, then add toppings and continue baking until the cheese is melted.

Can I use store-bought pizza dough?

Absolutely. If you do not have sourdough discard, store-bought pizza dough works great.

What is the best cheese for BBQ brisket pizza?

Pepper jack adds a little spice, but mozzarella, smoked gouda, cheddar, or Monterey jack are all delicious options.

Can I make the dough ahead of time?

Yes! The dough can be made ahead and stored in the refrigerator for up to 24 hours before grilling.

How do I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat on the grill, skillet, or in the oven for the best texture.

Closing Thoughts

If you are looking for the ultimate leftover brisket recipe, this BBQ Brisket Pizza with Sourdough Flatbread is such a fun and flavorful way to switch things up. The smoky brisket, crispy grilled flatbread, and melty cheese make every bite incredible.

If you make this recipe, I’d love to hear what you think! Leave a comment below and don’t forget to follow along on Instagram for more easy grilling recipes, sourdough creations, and comfort food favorites.

Equipment

1 Traeger Woodridge Pro

Ingredients

Sourdough Flatbread

1/2 cup sourdough discard
3 cups all purpose flour
1 cup warm water
2 tbsp olive oil
2 1/4 tsp dry active yeast
1 egg
2 tsp granulated sugar
1 tsp salt
1 tsp garlic powder

BBQ Brisket Pizza

2 cups leftover brisket shredded
2 cups pepper jack cheese shredded or mozzarella cheese
1 cup barbecue sauce
1 red bell pepper diced
1/4 cup chives diced

Instructions

In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes.
In a large bowl add flour, salt, garlic powder, olive oil, egg and sourdough discard. Mix just until combined, then add the yeast mixture. Mix until a shaggy dough, then use your hands to knead for 1-2 minutes, until a smooth and pliable dough. I did this in the bowl, but you can turn it out onto a clean surface also.
Place cover the bowl and place into a warm spot to rise for 30-60 minutes.
Heat up your grill to 500F.
Remove from bowl onto a lightly floured surface and divide into two equal pieces of dough. Rolling each out to ¼” thick oval with a rolling pin.
Brush the dough with olive oil, then place on the hot grill racks. Close the grill lid to cook 3-4 minutes, until slightly charred on the bottom, then flip to cook 2-3 more minutes. The dough should have the grill lines and be puffed up.
Turn the grill down to 350F.
While still on the grill add your pizza toppings and close the lid for 2-3 minutes to get the cheese nice and melty.
Remove from the grill, top with chives and an extra drizzle of bbq sauce and enjoy!

Nutrition

BBQ Brisket Pizza with Sourdough Flatbread | With Leftover Brisket

This BBQ Brisket Pizza with Sourdough Flatbread features smoky leftover brisket, melty cheese, barbecue sauce, and grilled sourdough flatbread for the ultimate Traeger pizza recipe.

Why You’ll Love This BBQ Brisket Pizza

Ingredients