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.

Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

---

Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Rock Springs Ranch Chicken Parmesan—featured in KANSAS! magazine

Urban and Small-Town Getaways is the theme of the latest issue of KANSAS! magazine (2024 / vol 80 / issue 4 / pp 22-26) and my Taste article focuses the Rock Springs Ranch, the 735-acre 4-H camp getaway that offers breathtaking views of the tallgrass prairie, wooded areas full of native flora and fauna, and natural streams. Today’s state-of-the-art facilities are much different from when I attended 4-H camp many years ago as a preteen and later took FHA students there for summer camp. 

 The name of the article, “Fine Dining for the Campers,” pretty much sums up what’s happening on the culinary side of the camp.  

ABOUT THE RECIPE — Created by Chef Brandon Stokesbary, this versatile recipe is very popular with both youth and adults, and can be served over mashed potatoes of pasta. Or, he adds, “It can be turned into chicken parm sandwiches or sliders.” 

Although other seasoned breading flour could be used, Chef Brandon highly recommends the brand mentioned in the ingredient list. He makes the dish allergen free by selecting gluten-free flour and bread crumbs. A make-ahead tip is included in  step #7 of the instructions.

Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

Instead of using plastic wrap, Barry put the chicken breasts in a plastic bag for pounding. 

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.    Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.     Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.    Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.    When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.    Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Recipe without photos . . . Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.   Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.    Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.   Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.   When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.   Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Chicken Parmesan Zucchini Boats

Oh my gourd! That was the name of the Food Network episode where Katie Lee Biegel prepared this dish that is simply delicious. Here's Katie's dishes with a few adjustments included the fact that I cut ingredients down using 2 zucchini instead of the 4 she called for in her recipe. 

Chicken Parmesan Zucchini Boats     4 servings allowing 1 boat per person

2 medium zucchini

1 tablespoon  olive oil

Kosher salt and freshly ground black pepper

1/2  pound ground chicken 

1 teaspoon dried Italian seasoning 

2 cloves garlic, minced 

About 1 cup marinara 

2 tablespoons grated Parmesan 

About 1/2 cup shredded mozzarella 

Fresh parsley leaves for garnish, optional.  

1. Preheat the oven to 400° F.
2. Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes (or about 10 minutes for smaller sized squash boats).
   
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add marinara, Parmesan cheese and mix well.
   
4. Spoon some of the chicken mixture into each zucchini boat. Top each with mozzarella  Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
5. Garnish with fresh parsley leaves if desired. 
   
   
   

Recipe without photos . . . Chicken Parmesan Zucchini Boats     4 servings allowing 1 boat per person

4 medium zucchini

1 tablespoon plus 1 teaspoon olive oil

Kosher salt and freshly ground black pepper

1 pound ground chicken 

1 teaspoon dried Italian seasoning 

2 cloves garlic, minced 

1 1/2 cups marinara 

1/2 cup shredded mozzarella 

2 tablespoons grated Parmesan 

Fresh parsley leaves for garnish, optional.  

1. Preheat the oven to 400° F.
2. Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes (or about 10 minutes for smaller sized squash boats).
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add marinara, Parmesan cheese and mix well.
4. Spoon some of the chicken mixture into each zucchini boat. Top each with mozzarella  Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
5. Garnish with fresh parsley leaves if desired.