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.

Resurrection or Surprise Rolls

Resurrection Rolls represent the empty tomb of Christ after being resurrected. Cinnamon sugar-coated marshmallows encased in squares of soft dough create the surprise. As each marshmallow melts it leaves a pocket of air and some gooey caramelized goodness.  Credit for this recipe goes to Red Star yeast. 

They are a little messy and they do ooze a bit during baking despite being securely sealed. NEXT TIME I’ll try baking them in foil cupcake lines or in silicon cups.  Note: Instead of making crosses on the top, I frosted the rolls with cream cheese frosting.

 

Resurrection or Surprise Rolls     Makes 12 rolls

2 to 2 1/4 cups (254 to 286g) bread flour, divided

1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

1 1/2 teaspoons (4.5g) kosher salt (see note )

1/2 cup (120g) whole milk

1/4 cup (57g) unsalted butter

1 tablespoon (12g) granulated sugar

1 tablespoon (21g) honey

1 large (50g) egg, room temperature

COATING/FILLING

1 tablespoon (6g) ground cinnamon

1/3 cup (67g) granulated sugar

1/4 cup (57g) unsalted butter, melted

12 large (72g) marshmallows

EGG WASH

1 large (50g) egg, room temperature

1 tablespoon (15g) water

CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top 

Instruction

1.   Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.

2.   In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). 

3.   Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms. 

4.   Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

5.   Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes. 

6.   Line a baking sheet with parchment paper.

7.   Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter. 

8.   Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.

9.   Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.

10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.

11. Preheat oven to 375°F (190°C).

12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.

13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.

14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top. 

Recipe without photos . . . Resurrection or Surprise Rolls     Makes 12 rolls

2 to 2 1/4 cups (254 to 286g) bread flour, divided

1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast

1 1/2 teaspoons (4.5g) kosher salt (see note )

1/2 cup (120g) whole milk

1/4 cup (57g) unsalted butter

1 tablespoon (12g) granulated sugar

1 tablespoon (21g) honey

1 large (50g) egg, room temperature

COATING/FILLING

1 tablespoon (6g) ground cinnamon

1/3 cup (67g) granulated sugar

1/4 cup (57g) unsalted butter, melted

12 large (72g) marshmallows

EGG WASH

1 large (50g) egg, room temperature

1 tablespoon (15g) water

CROSS ICING: 1/2 cup (60g) confectioners' sugar + 2 teaspoons (10g) water or Cream Cheese Icing to smear over the top 

Instruction

1.   Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (254 grams) bread flour, yeast, and salt at low speed until combined.

2.   In a small saucepan, heat milk, butter, sugar, and honey over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). 

3.   Add warm milk mixture and egg to flour mixture, and beat at low speed until combined and a shaggy dough forms. 

4.   Switch to the dough hook attachment. Beat at medium speed until a smooth, elastic dough forms, about 12 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

5.   Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes. 

6.   Line a baking sheet with parchment paper.

7.   Prepare coating: In a small bowl, stir together cinnamon and sugar. Reserve 1 tablespoon (12 grams) cinnamon sugar for topping. In another small bowl, place melted butter. 

8.   Make the rolls: Punch down dough. On a lightly floured surface, roll dough into a 12x9-inch rectangle. Cut dough into 12 (3-inch) squares.

9.   Dip 1 marshmallow into melted butter; roll in cinnamon-sugar mixture. Place coated marshmallow in center of a dough square. Wrap dough around marshmallow, completely enclosing marshmallow and pinching any seams. On a clean surface, roll filled dough into a smooth round to completely seal. Place, seam side down, on prepared pan.

10. Repeat with remaining dough squares, remaining marshmallows, remaining melted butter, and remaining cinnamon-sugar mixture, and place rolls at least 1½ inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to45 minutes.

11. Preheat oven to 375°F (190°C).

12. Prepare egg wash: In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Lightly brush tops of rolls with egg wash, and sprinkle with reserved 1 tablespoon (12 grams) cinnamon sugar as desired.

13. Bake the rolls: Bake until golden brown, about 10 minutes. Let cool on pan for about 5 minutes. Remove from pan (leave any leaked sugar on parchment), and let cool completely on a wire rack.

14. Prepare icing: In another small bowl, whisk together confectioners’ sugar and remaining 2 teaspoons (10 grams) water until smooth. Transfer to a pastry bag, and cut a ⅛- to 1/16-inch opening in tip. Or, make Cream Cheese frosting to smear over the top. 

 

Chocolate Covered Rice Krispie Treats

Snap, crackle and pop! Chef Ali’s version of Rice Krispie Treats seemed just the thing to celebrate Independence Day. Check out her blog for extra details, nutritional analysis. Also, you’ll find links to lots of her other yummy recipes on  Chef All Home page.

My mother's version of Chocolate Covered Rice Krispie Treats, called Scoch-A-Roos is also equally good. Instead of marshmallows, it uses corn syrup and butterscotch chips. 

 

Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.

   

   Above: Be sure to heat marshmallow mixture slowly at a low temperature.
   Below: Melted mixture is read to add to the cereal. 

   

3. Remove from the heat and immediately fold in the Rice Krispies.
   
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
   
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
   
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.  

Recipe without photos . . . Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.
3. Remove from the heat and immediately fold in the Rice Krispies.
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.  

Salted Brown Butter Crispy Treats - MORE please!

Numerous bloggers include this recipe on sites. However, it was Arron Morrison who drew my attention to this particular recipe that appears on the Smitten Kitchen blog. It’s amazing how the browned butter and sea salt add flavor dimensions to the old favorite.                                                                               

About the name —  While the official title is Salted Brown Butter Crispy Treats, Barry suggested a simpler  title — MORE please! They are soooo good and so easy! Careful — they are also addictive 

Salted Brown Butter Crispy Treats     Yield: 8-inch square pan

1/2 cup ( 1 stick or 4 ounces or 115 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It melts, then foams, then turns a clear golden color, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
   
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
   
4. Remove the pot from the stove and stir in the salt and cereal together. 
   
5. Quickly spread into prepared pan.Use a piece of waxed or parchment paper that has been sprayed with oil to press it firmly and evenly into the edges and corners. 
   
   
   
   
6. Let cool (if possible) and cut into squares. (I turned the batch out onto another sheet of wax paper for easy cutting.)
   

Recipe without the photos . . . Salted Brown Butter Crispy Treats     Yield: 8-inch square pan

1/2 cup ( 1 stick or 4 ounces or 115 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It melts, then foams, then turns a clear golden color, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
4. Remove the pot from the stove and stir in the salt and cereal together. 
5. Quickly spread into prepared pan. Use a piece of waxed or parchment paper that has been sprayed with oil to press it firmly and evenly into the edges and corners. .
6. Let cool (if possible) and cut into squares. (I turned the batch out onto another sheet of wax paper for easy cutting.)