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.

LeSueur Pea Salad

As we entered her apartment at Homestead Virginia (soon to be 102 at the time) sputtered, “We just had the worst macaroni and cheese — baked so long it was dry and served with frozen peas that were still frozen! Simply horrified by that meal, her mind conjured up an old-time favorite. “Do you remember LeSueur Pea Salad? Virginia recalls, “By the time we were finished making it, the counter was lined with cans.  It has peas, green beans, some kind of special corn, celery, a whole lot of things. We served it with just about anything and took it to potlucks, too.”

Besides being quite tasty, the salad will keep for several days stored in a covered container in the refrigerator

Shoepeg corn is a white and sweeter than other corn. It is characterized by small, narrow kernels and it's flavor is described as sweet and mild. 

LeSueur Pea Salad  (also know as Shoe Peg Corn Salad & Mainiated Salad)  

About 8 servings

Salad:

1 (15 ounce) can LaSure peas, drained

1 (15 ounce) can Shoepeg corn, drained

1 (15 ounce) can French cut green beans, drained

1 cup chopped celery

1/2 cup chopped green bell pepper

1/2  cup chopped onion

1 (2 ounce) jar pimentos

Vinaigrette:

1 cup granulated sugar

3/4 cup white  vinegar

1/2 cup vegetable oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1. Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
2. Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
3. Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.

Cabbage Roll Soup

All the delicious flavors of classic baked cabbage rolls, but so much easier. This unstuffed cabbage soup is hearty, filling and the perfect choice for a cold winter day.

I used the minimum amount of broth as we wanted more of
 a stew-like or “stoup” consistency. 

Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Salt and pepper to taste

Olive oil if needed

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
   
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, , bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
   
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

Recipe without photos . . . Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Olive oil if needed

salt and pepper to taste

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

 

Philly Cheesesteak Sloppy Joes

A cross between a Sloppy Joe and a Philly Cheesesteak, this recipe is DEFINITELY A KEEPER!  My sister Marla Payne discovering this “gem” and sent a link to the recipe along with rave reviews. She found it at Best Blog Recipes. 

Philly Cheesesteak Sloppy Joe served with slaw & chips.

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
   
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
   
   
   
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
   
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Recipe without photos . . .

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Instant Pot Stuffed Pepper Casserole

Our fall garden was the inspiration behind this comfort food casserole that mimics stuffed peppers but it much quicker . . . taking just about 30 minutes in the Instant Pot. 

Since we normally cook for two, and I have a 3-quart instant pot, I cut the ingredients in half but otherwise followed the recipe poste on shurary sweets blog. 

Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
   
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
   
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt. 
   
   
   
   
   
   

   

   
   

Recipe without photos . . . Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.                                                  

Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net

Instant Pot Chicken Cacciatore

I said to Barry, “Did I mention I love this Instant Pot?’ “Only once or twice!” he replied. The 3-quart size is “perfect” for us and here’s the latest recipe for two; it was finished (including time when pressure builds up and is released) in just under an hour. We served it over homemade egg noodles, but any pasta works. Or, try serving it on polenta, rice or even mashed potatoes. 

 

Instant Pot Chicken Cacciatore     2 servings

2 chicken thighs 

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced 

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

! tablespoon cornstarch mixed with a little cold water to create a slurry

Chopped basil or parsley for topping

1. Season chicken with salt and pepper on both side.
2. Press sauté on the Instant Pot, add olive oil and heat; then add chicken  and brown on both sides a few minutes. Set aside.
   
3. Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes. 
   
4. Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
   
5. Cook high pressure 25 minutes; natural release.
6. Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
   
7. Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .
   

Recipe without photos. . .

Instant Pot Chicken Cacciatore     2 servings

2 chicken thighs 

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice 

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced 

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

Chopped basil or parsley for topping

1. Season chicken with salt and pepper on both side.
2. Press sauté on the Instant Pot, add olive oil and heat; then add chicken  and brown on both sides a few minutes. Set aside.
3. Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes. 
4. Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
5. Cook high pressure 25 minutes; natural release.
6. Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
7. Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .