BBQ Brisket Flatbread Pizzas

Directions

1. In a bowl, combine 1 cup barbecue sauce, vinegar, 1/4 cup green onions and 1/4 cup cilantro. Sprinkle brisket with salt and pepper; add to bowl and turn to coat. Cover and refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place brisket over pan; grill, covered, over indirect low heat for 1 hour. Add 10 briquettes to coals. Cover and grill about 1-1/4 hours longer or until meat is fork-tender, adding more briquettes if needed. When cool enough to handle, shred meat with 2 forks; set aside.
3. Meanwhile, in a large bowl, combine 2-3/4 cups flour, sugar, salt and yeast. Add the water and oil; beat just until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into two portions. Roll each into a 15-in. circle.
5. Grill each circle, covered, over medium heat for 1-2 minutes on 1 side or until lightly browned. Set aside. Brush onion with oil; grill for 4-5 minutes or until tender, turning once. Remove from the heat; chop and set aside.
6. Spread the grilled side of each crust with remaining 1 cup barbecue sauce. Top with shredded brisket, onion, cheese and remaining 1/4 cup green onions and 1/4 cup cilantro.
7. Place a pizza on grill; cover and cook over indirect medium heat for 8-10 minutes or until crust is lightly browned and cheese is melted. Rotate pizza halfway through cooking to ensure an evenly browned crust. Repeat with remaining pizza.