Irish Pizza

Directions

1. To make the brisket: Pat dry and trim off excess fat on brisket. Generously salt and pepper both sides. Sear on each side, about 5 mins per side.
2. In a slow cooker, add the beef broth, cane sugar, vinegar, garlic, celery seed, and mustard seed and mix together. Add the bay leaf and brisket. Slow cook on low for 8 hours, flipping half way through.
3. Preheat the oven to 450. Line a baking sheet with parchment paper.
4. To make the pizza dough: In a medium bowl, add the flour, olive oil, Italian seasoning, fine sea salt and water and mix together with your hands to form a dough.
5. Lightly flour a work surface. Turn the dough onto the work surface and lightly flour. Roll out with a rolling pin long and thin, about 15-inches long.
6. Drizzle the dough with olive oil and use the back of a spoon to spread it evenly. Using a fork, poke the dough with holes everywhere.
7. Bake the dough alone for 13 to 15 minutes, until it looks dry. Remove from the oven.
8. To make the sauce: In a small dish, add the bbq sauce, mayo, sour cream, and horseradish and mix together.
9. Top with half the mozzarella, brisket, feta, red onion, and then the remaining half of mozzarella and half the green onions.
10. Return to the oven and bake for another 13 to 15 minutes, until the cheese is lightly browned. Top with the remaining green onions after it comes out of the oven and add grated Parmesan cheese on top. Serve with the dipping sauce.