Our friend Megan Day is one of our favorite pro circuit pitmasters because she sends us delicious dishes that are simple enough to make with the whole family. And what better way to enjoy your time together as a family than cooking a new dish? Megan is a genuine culinary expert and the lead pitmaster of her award-winning competition barbecue team, Burnt Finger BBQ. In her spare time between winning BBQ trophies, she comes up with new spins on comfort food favorites that can be done quick and cheap. For this installment, she handed us a pizza recipe that let’s you bypass the worry about a perfect crust and has you focus on mixing up some toppings during the prep stage.
Pre-heat your smoker to 275° F. or your oven to 300° F.
Brush BBQ sauce on cracker bread (Megan recommends using Valley Lavosh American Sesame Seed Cracker Bread) and set aside to soften up.
Brown the sausage and hamburger in a skillet then add Velveeta cheese and all the spices. Stir to melt together.
Tear off a sheet of parchment paper and spread the warmed topping in a circle the size of the cracker bread round.
Place the cracker bread round, sauce-side down, onto the warmed toppings. Flip over and pull the parchment paper off. You may use the back side of a sheet pan to keep the cracker steady.
If sheet pan is smaller than the pizza, place on the back side of a sheet pan and bake in an oven for 15 minutes or until browning begins. If smoking, place on a wire rack and smoke for approximately 45 minutes.
Top with more BBQ sauce and parsley flakes to dress it up. Cut into 30+ square party pieces and serve warm.
Family pizza night is once again a success!
TIPS:
Cracker Bread often comes in packs of 3 rounds. Double or triple the batch to use all the cracker rounds.
If you do not plan to use BBQ sauce as a base on the cracker, I suggest placing the cracker rounds between damp towels to soften before adding the warm topping.
It is fine if the rounds crack or break as you add the topping mixture. Eventually you will cut the round into small squares so some cracking and crumbling is expected.
Ovens and BBQ pits vary in temperature. Watch the toppings closely and pull off the heat once they brown up.
