Seek and Destroy Pizza as served at Panhead's Pizzeria in Daytona Beach, Florida, as seen on Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Panheads Pizzeria

Seek & Destroy Flatbread Pizza

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  • Level: Advanced
  • Total: 19 hr 25 min (includes chilling time)
  • Active: 1 hr 15 min
  • Yield: 1 pizza


Alfredo Sauce:

Smoked Brisket:

Caramelized Onions:

Horseradish Cream:



Special equipment:
a smoker; a squeeze bottle
  1. For the alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the garlic and cook for about 30 seconds, then add the flour to make a nice roux. Deglaze the roux with the white wine and stir, then add the cream and half-and-half. Keep stirring until you get a nice simmer, then add the Parmesan and stir until completely incorporated. Add the granulated onion, salt and white pepper. Let cool for about 4 hours.
  2. For the smoked brisket: Set up a smoker for cooking at 275 to 300 degrees F.
  3. Mix together the salt, black pepper, brown sugar, cayenne, granulated garlic, granulated onion and paprika in a bowl. Trim some fat from the brisket, then rub on all sides with 1 cup brisket rub. Smoke the brisket for 4 hours. Remove the brisket and wrap in foil, then return to the smoker to keep cooking until the internal temperature reaches 195 to 200 degrees F, 4 to 6 hours more. Remove the brisket from the foil and place on a pan to cool in the refrigerator overnight, then slice.
  4. For the caramelized onions: In a sauté pan, add the butter and heat over medium heat. Add the onions and cook, stirring occasionally, until they reach a nice light brown color throughout, about 10 minutes. Season with salt and black pepper. Place in a container to use for the pizza assembly.
  5. For the horseradish cream: Place the sour cream, horseradish, Worcestershire, granulated onion, salt and white pepper in a bowl and mix until incorporated. Transfer to a squeeze bottle.
  6. For the pizza: Preheat the oven to 500 degrees F.
  7. Spread the flour on a rolling table. Roll out the pizza dough into a nice oval and place in a lightly oiled half-sheet pan. Dock the pizza crust by pricking it all over with a fork, then spread 4 ounces alfredo sauce over the entire crust, leaving 1/2 inch around all sides. Sprinkle 1 teaspoon brisket rub over the sauce, then add the shredded cheese blend. Place 4 ounces brisket slices over the pizza, then add 2 ounces caramelized onions on top of each slice to prevent the brisket from drying out. Bake for 10 to 12 minutes then slice. Garnish with 2 ounces horseradish drizzle and sprinkle with the green onions. (Reserve the remaining ingredients for another use.) Enjoy.

Cook’s Note

All the components can be made a few days in advance.