PIzza recipes as featured in KANSAS! Magazine: Puck's Peach BBQ Pizza & Bricks & Brew's S'mores Pizza

Traveling the 13.2 miles of Route 66 through Galena, Riverton and Baxter Springs was a culinary adventure with their 19 independent eateries – the route may be short on miles but it is long on flavor. The pizza at Bricks & Brews Woodfire Grill and Pub in Baxter Springs is testament to that. Owner Doug Puckett not only provided the recipes but palso tips on converting them to a regular home oven. I wasn’t sure how the pizza would turn out, but let’s just say that we gobbled up every bite.  

 Puck's Peach BBQ Pizza

There’s never quite enough room to include all the details that I want and even though I cut before I submit, there is always some “good stuff” that has to be omitted, including Doug’s recipe for “Smores Pizza” which is SOOO good. I’ve included it along with the savory pizza that was included in my latest Taste article for KANSAS! Magazine (2026 / v0l. 82, issue 4, pp. 58-63). I’ve also included the unedited copy I wrote about the pizza place.

Bricks & Brew's S\'mores Pizza

RECIPES

Bricks & Brews Woodfire Grill and Pub produces unique pizzas with unusual names such as The Machine, The Firehouse, Sleezy Cheesy, and Puck’s Original. The later is named after its originator and pub owner Doug Puckett. Even without a woodfired oven, you can still create an at-home version of their signature savory, spicy and slightly sweet pizza using the sauce recipe that Puckett provided. He also threw in the directions for making a gooey, melty dessert pizza.

 

PUCK’S PEACH BBQ PIZZA    Yield: One 12-inch pizza

PEACH BBQ SAUCE INGREDIENTS   Yield: 1 cup sauce 

1/2 to 3/4 cup jar peach preserves 

5 ounces peach bourbon (or regular bourbon if peach is not available)

1 tablespoon crushed red pepper

1/2 cup tomato-based BBQ sauce of your choice 

 

PIZZA INGREDIENTS   Yield: one 12-inch pizza 

Pizza dough for one pizza  

Peach BBQ Sauce

1/2 cup cooked chicken, cut into chunks 

1/2 cup diced or shredded mozzarella cheese  

2 teaspoons chopped green pepper

2 teaspoons chopped red onion 

 

DIRECTIONS 

1.   Peach BBQ Sauce: Combine peach preserves, bourbon and crushed red pepper in a saucepan. Over medium heat, bring to a boil; stir and then set off the heat repeat the heat and boil process 3 more times until much of the alcohol has cooked off. Remove from heat and cool slightly.

2.   Pour peach sauce into a blender along with tomato-based BBQ sauce and blend until smooth. 

3.   Pizza: Use your favorite pizza dough to cover a pizza pan.

4.   Cover dough with generous portion of sauce.

5.   Distribute chicken, mozzarella, green pepper and onion evenly over the top.

6.   Bake at preheated oven at a high temperature, 450 degrees F., for 12 to 15 minutes or until crust in brown and toppings are bubbly.  

 

BRICK’S & BREW'S S’MORES’S PIZZA   Yield: one 12-inch pizza

INGREDIENTS — assemble the following and then follow the free-style advice in the directions

Pizza dough for one pizza

Hershey’s Chocolate Syrup

Crushed graham crackers

Mini chocolate chips

Mini marshmallows

 

DIRECTIONS:

1.   Use your favorite pizza dough to cover a pizza pan.

2.   Cover pizza dough with a thin layer of chocolate syrup. 

3.   Cover sauce with a generous layer of crushed graham crackers.  

4.   Scatter pizza with a generous portion of mini chocolate chips.

5.   Add pizza to a preheated 450 degrees F. oven for about 10 minutes or until crust is baked. Remove from oven and distribute a handful or two of mini marshmallows over the top. Return to oven for 1 to 2 minutes until marshmallows are toasted.  

6.   Remove from oven and drizzle with additional chocolate sauce.

Bricks & Brews Woodfire Grill and Pub in Baxter Springs Just across the street they’re firing up their woodfired oven that produces top notch pizzas — smoky flavored, bubbly, charred crusts that are topped with just the right amount of quality ingredients including fresh tasting, made-in-house sauces. According to owner Doug Puckett, the oven maintains a temperature of 650 degrees F. so the turnaround time for pizza, including assembly, is just about 5 minutes. The pizzas are impressive but so is the building that has ties to Puckett’s past. “I worked here when I was in high school,” he said.  An industrial arts major who worked in the industry, he used his creativity and skill to redesign and renovate the brick building that includes an upstairs party room with a stage where musicians often perform on weekends. Auto part gears hold up outside awnings, transmission have been turned into bathroom sinks, and Route 66 memorabilia is evident on both the inside and outside of the building. Puckett says he wanted to create” an experience” and he has achieved that goal.    1531 Military Ave. / (620) 304-2056

RECIPES WITH PHOTOS

PUCK’S PEACH BBQ PIZZA    Yield: One 12-inch pizza

PEACH BBQ SAUCE INGREDIENTS   Yield: 1 cup sauce 

1/2 to 3/4 cup jar peach preserves 

5 ounces peach bourbon (or regular bourbon if peach is not available)

1 tablespoon crushed red pepper

1/2 cup tomato-based BBQ sauce of your choice 

 

PIZZA INGREDIENTS   Yield: one 12-inch pizza 

Pizza dough for one pizza  

Peach BBQ Sauce

1/2 cup cooked chicken, cut into chunks 

1/2 cup diced or shredded mozzarella cheese  

2 teaspoons chopped green pepper

2 teaspoons chopped red onion 

Nephwe Mason West preps the ingredients for the savory pizza.

DIRECTIONS 

1.   Peach BBQ Sauce: Combine peach preserves, bourbon and crushed red pepper in a saucepan. Over medium heat, bring to a boil; stir and then set off the heat repeat the heat and boil process 3 more times until much of the alcohol has cooked off. Remove from heat and cool slightly.

2.   Pour peach sauce into a blender along with tomato-based BBQ sauce and blend until smooth. 

3.   Pizza: Use your favorite pizza dough to cover a pizza pan.

4.   Cover dough with generous portion of sauce.

5.   Distribute chicken, mozzarella, green pepper and onion evenly over the top.

6.   Bake at preheated oven at a high temperature, 450 degrees F., for 12 to 15 minutes or until crust in brown and toppings are bubbly.  

BRICK’S & BREW'S S’MORES’S PIZZA   Yield: one 12-inch pizza

INGREDIENTS — assemble the following and then follow the free-style advice in the directions

Pizza dough for one pizza

Hershey’s Chocolate Syrup

Crushed graham crackers

Mini chocolate chips

Mini marshmallows

 

DIRECTIONS:

1.   Use your favorite pizza dough to cover a pizza pan.

2.   Cover pizza dough with a thin layer of chocolate syrup. 

3.   Cover sauce with a generous layer of crushed graham crackers.  

4.   Scatter pizza with a generous portion of mini chocolate chips.

5.   Add pizza to a preheated 450 degrees F. oven for about 10 minutes or until crust is baked. Remove from oven and distribute a handful or two of mini marshmallows over the top. Return to oven for 1 to 2 minutes until marshmallows are toasted.  

6.   Remove from oven and drizzle with additional chocolate sauce.

Chef Alli’s BBQ Chicken Sliders

I found this tasty and easy recipe at Chef Alli's website. Great for a pre-game sandwich.  I made them as instructed except I sprinkled the French fried onions on top of the sandwich and used less onions.    

 

Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
   
   
   
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
   
   
   
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
   
   
   
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
   
   
   

Recipe without photos . . .Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
10. Sesame seeds for garnish, optional
11. Preheat the oven to 350° F.
12. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat.
13. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
14. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
15. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
16. Sprinkle the shredded cheese evenly over the chicken layer.
17. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
18. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
19. Uncover the sliders and let them rest for 5 minutes before serving at once.

Instant Pot Baked Beans — no soaking required

From dry beans to a side dish all in the Instant Pot — no soaking require.  For years, pressure cooking was a unit of study I taught in high school home economics and the stove-top version cooking method was one I used at home to speed up cooking. Then, the slow cooker and other new technologies took over. Many of those (with the exemption of the slow cooker) eventually took their place on back shelves, resurrected once a year or so, if at all. So I was reluctant to purchase the latest “fad.” However, I believe this appliance is beyond the “fad” status and I continue to praise it’s usefulness.  

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
   
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


   
4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
   
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
   
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position..
   
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
   
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  
    

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Recipe without photos . . .

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position.
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

More than Mayo Sauce

Inspired by several other mayo-based sauces, this one earns it's tangy flavor from BBQ sauce and mustard. It is great on sandwiches or as a dip for fries.

Grilled sausage with cheese & an avocado on a homemade English Muffin
slathered with More than Mayo Sauce. YUM!

More than Mayo Sauce

1/2 cup mayonnaise

2 tablespoons BBQ sauce (purchased or homemade version of Gates)

2 teaspoons yellow mustard

2 teaspoons honey

2 teaspoons dry Ranch dressing mix

 

Combine all ingredients and mix well. Store in refrigerator.

And, the winner is . . . Smokey BBQ Beef Sliders

And, the winner of the Kansas Beef Council’s $50.00 gift certificate is . . . Denise Lyons. Her name was drawn from a list of cooks that left comments on this blog (Sweet Potato Beef Mash Up), on my Facebook page or on one of several Linkedin cooking pages.

Just a few of the Ideas for using beef in back-to-school meals:

• Porcupine meatballs (meatballs made with rice and baked in a tomato sauce, served with mashed potatoes from Ali).
• Use ground beef to make Sloppy Joes (Jamie).
• Judy said she’d developed a hamburger salad that allowed her to include more veggies in her kid’s meals.
• Madanlal mentioned goulash.
• Jorge suggested beef stuffed spring rolls.

Although Denise was not required to provide a recipe, she did and so I'm including it below:

Smokey BBQ Beef Sliders

Combine 1 lb. of ground beef with:

- 1/4 cup of your favorite BBQ sauce (Denise uses Montgomery Inn® brand)

- 1 tablespoon liquid smoke

- 1 tablespoon Worcestershire sauce

- 1/4 tablespoon onion powder

- 1/4 tablespoon garlic powder

- 1/4 tablespoon smoked paprika

- 1/2 teaspoon salt and freshly ground pepper

Combine the meat mixture is and form the burgers into small patties and grill on a grill pan or outside grill until your preferred acquired doneness.

Right before serving, top burgers with Monterey jack or pepper jack cheese. Serve on mini Hawaiian or slider buns.

Denise added this comment, “The kids and the parents will love them!”

If you haven't already checked out the Beef Council's back-to-school recipes, here they are again:                                                                                                                        

     Rock and Roll Beef Wrap: A colorful way to introduce quinoa to your kids with ranch-seasoned Ground Beef and slaw.*

·    Mu Shu Steak & Apple Wraps: Hand-held and perfectly portable, these Steak, apple and slaw wraps are great on the go.

·    Spy Thai Beef: Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.*

·    Sweet and Sloppy Joe: This recipe incorporates lots of veggies for a nutritious take on a kid favorite.*

·    Hoisin BBQ Steak-On-A-Stick with Pineapple Salsa: Little and big hands alike can enjoy bite-sized beef cubes, topped with a colorful four ingredient salsa.