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.

Pizza Sticks “I Like Ava”

We hosted a hands-on cooking dinner for a friend, Judy Burgess, and her family, including her son, daughter-in-law, and their two adorable children. The menu was based on the food preferences of the kids and the printed menu was designed to include their names (Mack and Ava). The pizza sticks were quite a hit. You’ll notice on the menu that I originally called them Pizza Sticks à la “Ava”. However, Judy told me that on the way home, as the kids shared their favorites about the evening, Ava’s choice was Pizza Sticks “I Like Ava”. The name stuck and I have officially renamed the recipe. I have added notes (in red) explaining how I adapted this recipe so the kids could help.)      

Pizza Sticks "I Like Ava".

Original Menu before amending. 

Mack & Ava with Meta; Pizza Twists "I Like Ava" to the side. 

Pizza Sticks “I Like Ava”       Yield: 12 to 13 sticks

1 batch pizza dough (if using linked recipe, cut it in half for the equivalent of 1 batch of pizza dough,  or use 1 (13.8 oz) tube pizza crust 

About 1/4 to1/3 cup pizza or pasta sauce + extra for dipping (I just add Italian seasoning + a few drops of olive oil to purchased tomato sauce)

About 1/2 cup mozzarella cheese

Olive oil for brushing sticks, or use olive oil spray

About 2 tablespoons grated Parmesan cheese

About 2 1/2 teaspoons Italian seasoning

1. Preheat the oven to 425°. Line baking sheet(s) with parchment paper and set aside.
2. Roll out the dough into a rectangle (Ideally roll out on a silicon baking sheet for easy handling.) If the dough is misshapen, cut edges into a rectangle shape but it’s okay if edges are slightly wavy. (I had this done but let the kids use to rolling pin to straighten out the dough)
3. Use a pizza cutter to cut dough in half lengthwise. 
4. Sparingly spread pizza sauce on one side of the dough. (We talked about the word sparingly before they began brushing on the sauce.)
5. Add grated mozzarella cheese — use filling ingredients sparingly because as you twist the breadsticks any extra filling will squeeze out the edges. (They again practiced sprinkling on the cheese sparingly.) Finely chopped pepperoni, herbs, etc. could also be added at this point. 
6. Place the other half on top the pizza side. 
7. Slice into 1" strips. (I demonstrated and then they each carefully cut a strip or two. No they were not perfectly straight . . . but that makes little difference!)
8. Use a fork to press down the sides of each breadstick. (An especially fun task for kids - a salad fork was the perfect utensil.)
   
9. Twist two times and place on prepared baking sheet. (We ended up with a few more twists & so rather long sticks . . . but what fun we had!)
10. Brush the tops of the stick with olive oil or use olive oil spray and then sprinkle with Parmesan cheese and Italian seasoning. (We actually omitted this step because we were so excited to put them in the oven.)
11. Bake for 10 to 12 minutes or until edges are slightly golden brown. 
12. Serve with extra pizza sauce.

Hope, Ava and Mackpreparing Chix Stix. 

Recipe without photos . . .Pizza Sticks “I Like Ava”       Yield: 12 to 13 sticks

1 batch pizza dough (if using linked recipe, cut it in half for the equivalent of 1 batch of pizza dough,  or use 1 (13.8 oz) tube pizza crust 

About 1/4 to1/3 cup pizza or pasta sauce + extra for dipping (I just add Italian seasoning + a few drops of olive oil to purchased tomato sauce)

About 1/2 cup mozzarella cheese

Olive oil for brushing sticks, or use olive oil spray

About 2 tablespoons grated Parmesan cheese

About 2 1/2 teaspoons Italian seasoning

1. Preheat the oven to 425°. Line baking sheet(s) with parchment paper and set aside.
2. Roll out the dough into a rectangle (Ideally roll out on a silicon baking sheet for easy handling.) If the dough is misshapen, cut edges into a rectangle shape but it’s okay if edges are slightly wavy.
3. Use a pizza cutter to cut dough in half lengthwise.
4. Sparingly spread pizza sauce on one side of the dough. 
5. Add grated mozzarella cheese — use filling ingredients sparingly because as you twist the breadsticks any extra filling will squeeze out the edges.
6. Place the other half on top the pizza side. 
7. Slice into 1" strips. 
8. Use a fork to press down the sides of each breadstick. 
9. Twist two times and place on prepared baking sheet. 
10. Brush the tops of the stick with olive oil or use olive oil spray and then sprinkle with Parmesan cheese and Italian seasoning. Finely chopped pepperoni, herbs, etc. could also be added at this point. 
11. Bake for 10 to 12 minutes or until edges are slightly golden brown. 
12. Serve with extra pizza sauce.

Christmas Tree Spinach Dip Breadsticks

Tree trimmed with fresh sage leaves. 

I just had to give this tree a try! Although it looks a bit complicated, it is actually easy and very tasty. Besides that it is impressive.
The recipe, complete with a step-by-step video is from itsalwaysauturn.com  -- such a clever idea!
Note: I assembled the tree about an hour and a half before guests arrived for a party, put it in the refrigerator and then popped it in the oven about 30 minutes before the party started.

Christmas Tree Spinach Dip Breadsticks
12 oz. frozen chopped spinach, thawed & squeezed dry
6 oz. cream cheese, softened (I used an 8 oz. pkg.)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 cup Cheddar or mozzarella cheese (I used a combo of both)
1 (11 oz.) tube refrigerated thin crust pizza
Brush tree with: 2 tablespoons melted butter mixed with 1/2 teaspoon each garlic salt & Italian seasoning (I actually never got around to doing this step!)

1. Preheat oven to 400°.
2. In a bowl, beat together the spinach and cream cheese. 

   

   I squeezed the spinach until it was dry in a piece of cheesecloth.

   
   
   
3. Add garlic, salt, onion powder, pepper, chili powder, Italian seasoning;ng and beat to combine.
4. Add Parmesan and 1/2 cup of Cheddar or mozzarella and continue to beat.
   
5. To shape: roll pizza crust out on a work surface. (Shaping video available at itsalwaysauturn.com )
6. Cut a tree shape out of center.
   
7. Place outer pieces of tree on a silicon baking sheet (I also added a sheet of sprayed parchment paper on top of the silicon) and press together and stretch to create a base tree shape + push and shape dough to create a small trunk. 
8. Spread spinach mixture over tree shape, spreading evenly to edges. (Mixture may be softened in microwave for 30 seconds to soften just slightly if it does not spread evenly).
   
9. Sprinkle with remaining cheese.
   
10. Place other tree shape on top and stretch to fit over the spinach mixture. 
    
11. Before cutting the breadsticks, mark off the center of tree so the (visually or with a toothpick) so that there will be an inch of uncut surface right down the center of the tree. Then, using a pizza cutter or very sharp knife, begin cutting slits up and down each side of the tree, about 1" apart, being sure to keep the center section of the tree intact.
    
12. Twist each  "breadstick" to further create a tree shape—base sections that are longer, twist 3 or 4 times; top sections need only 1 or even a half twist. 
    
    
    
    
    
    
    
    
    
13. Transfer silicon sheet to baking tray. 
14. Bake tree for 22 to 30 minutes until golden brown and cooked through on the bottom. It the edges begin to brown too fast, cover with strips of foil.
15. Once baked, run a long spatula under all parts of the tree and transfer to a wooden board or serving platter by slipping off the silicon/parchment. 
    
16. Melt butter, add garlic salt and Italian seasoning. (I never got around to this step!)

Recipe without photos . . .
Christmas Tree Spinach Dip Breadsticks
12 oz. frozen chopped spinach, thawed & squeezed dry
6 oz. cream cheese, softened (I used an 8 oz. pkg.)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 cup Cheddar or mozzarella cheese (I used a combo of both)
1 (11 oz.) tube refrigerated thin crust pizza
Brush tree with: 2 tablespoons melted butter mixed with 1/2 teaspoon each garlic salt & Italian seasoning (I actually never got around to doing this step!)

1. Preheat oven to 400°.
2. In a bowl, beat together the spinach and cream cheese. 
3. Add garlic, salt, onion powder, pepper, chili powder, Italian seasoning;ng and beat to combine.
4. Add Parmesan and 1/2 cup of Cheddar or mozzarella and continue to beat.
5. To shape: roll pizza crust out on a work surface. (Shaping video available at itsalwaysauturn.com )
6. Cut a tree shape out of center.
7. Place outer pieces of tree on a silicon baking sheet (I also added a sheet of sprayed parchment paper on top of the silicon) and press together and stretch to create a base tree shape + push and shape dough to create a small trunk. 
8. Spread spinach mixture over tree shape, spreading evenly to edges. (Mixture may be softened in microwave for 30 seconds to soften just slightly if it does not spread evenly). 
9. Sprinkle with remaining cheese.
10. Place other tree shape on top and stretch to fit over the spinach mixture. 
11. Before cutting the breadsticks, mark off the center of tree so the (visually or with a toothpick) so that there will be an inch of uncut surface right down the center of the tree. Then, using a pizza cutter or very sharp knife, begin cutting slits up and down each side of the tree, about 1" apart, being sure to keep the center section of the tree intact.
12. Twist each  "breadstick" to further create a tree shape—base sections that are longer, twist 3 or 4 times; top sections need only 1 or even a half twist. 
13. Transfer silicon sheet to baking tray. 
14. Bake tree for 22 to 30 minutes until golden brown and cooked through on the bottom. It the edges begin to brown too fast, cover with strips of foil.
15. Once baked, run a long spatula under all parts of the tree and transfer to a wooden board or serving platter by slipping off the silicon/parchment. 
16. Melt butter, add garlic salt and Italian seasoning. (I never got around to this step!)

Herbed Focaccia from refrigerated pizza dough

We often keep a bag of pizza dough in the refrigerator as it's handy have on hand when we want pizza or flatbread, but it also can be used to make breadsticks or focaccia. There was about a fourth batch of dough left so I made herbed focaccia to go with spaghetti with meat sauce. 

Herbed Focaccia
Cornmeal
Refrigerated pizza dough
Italian seasoning
Olive oil
Kosher salt
Coarsely ground black pepper
Fresh thyme leaves

1. Remove pizza dough from refrigerator and let set until it comes to room temperature.
2. Spray a pan (size depends on amount of dough you are using) with pan release.
3. Sprinkle pan with a light layer of cornmeal.
4. Pat dough into pan, stretching slightly if needed.
5. Use your fingertips and press all over surface of dough creating dimples
6. Sprinkle with Italian seasoning.
7. Drizzle with olive oil.
8. Season lightly with salt and pepper.
9. Add fresh thyme leaves.
10. Bake in a 375° oven for about 15 to 20 minutes.
11. Remove from oven and place focaccia on cooling rack.
12. Serve warm or at room temperature.

Ham & Cheese Flatbread

Actually I could call this Easter flatbread since it utilizes our leftover ham. We've been making all sorts of meals from that ham: Floured and fried ham steaks, ham and beans, Ham & Mashed Potato Pot Pie, Ham & Cheese Quiche, Spaghetti Carbonara with ham and today's Ham & Cheese Flatbread. 
Topping amounts and even amount of dough used are variable according to number to be served and personal preferences.

Ham & Cheese Flatbread
Cornmeal
1/2 recipe prepared pizza dough
Olive oil
About 1/2 onion, diced and sautéed in olive oil
About 1/2 red pepper, diced and sautéed in olive oil
About 3/4 cup diced ham
Italian seasoning (dried) blend
1/2 to 3/4 cup shredded/grated mozzarella cheese

1. Lightly sprinkle cornmeal on the bottom of a baking sheet.
2. Roll prepared dough into long free-form lengths -- dough should be thin.
3. Drizzle dough with olive oil and brush so that it covers entire surface.
4. Add sautéed onions and peppers.
5. Distribute diced ham over the top of onions and peppers; sprinkle with Italian seasoning.
   
6. Place in a preheated 475-500° oven and bake about 10 minutes, until flatbread is lightly browned on bottom and edges.
7. Remove flatbread from oven and sprinkle with mozzarella cheese.
8. Return to oven for about 4 or 5 more minutes or until cheese is melted and edges of flatbread are nicely browned.
   

Recipe without photos:
Ham & Cheese Flatbread
Cornmeal
1/2 recipe prepared pizza dough
Olive oil
About 1/2 onion, diced and sautéed in olive oil
About 1/2 red pepper, diced and sautéed in olive oil
About 3/4 cup diced ham
Italian seasoning (dried) blend
1/2 to 3/4 cup shredded/grated mozzarella cheese

1. Lightly sprinkle cornmeal on the bottom of a baking sheet.
2. Roll prepared dough into long free-form lengths  -- dough should be thin.
3. Drizzle dough with olive oil and brush so that it covers entire surface.
4. Add sautéed onions and peppers.
5. Distribute diced ham over the top of onions and peppers; sprinkle with Italian seasoning.
6. Place in a preheated 475-500° oven and bake about 10 minutes, until flatbread is lightly browned on bottom and edges.
7. Remove flatbread from oven and sprinkle with mozzarella cheese.
8. Return to oven for about 4 or 5 more minutes or until cheese is melted and edges of flatbread are nicely browned.

Starting July with a Bang! Beef Breakfast Pizza Olé

     A yummy Sunday brunch is a great way to start any month and Beef Breakfast Pizza Olé was a bang-up dish for July! And, we’ve certainly been looking forward to giving this recipe a try.

    After being invited to do so, Barry and I took the Kansas Beef Council’s online personality assessment that is designed to help inspire healthy eating habits. Their new My Plate, My Way interactive tool offers personalized tips and recipes to guide healthy eating choices that are tailored to you, while fitting in with USDA’s dietary guidelines.

     Guess what? My assessment revealed that I was a “Family Chef” – imagine that!  It went on to offer a couple of recipes that would align with my personality (cooking) style and Beef Breakfast Pizza Olé  is one of them. 

   

To take the My Plate, My Way eating personality assessment, please visit: www.BeefItsWhatsForDinner.com/myplatemyway.aspx

And, check out Barry's assessment and resulting recipe for Sumptuous Steak Stir-Fry.

Beef Breakfast Pizza Olé   Makes 4 servings

Source: Kansas Beef Council

Total recipe time: 40 to 45 minutes (includes baking time)

1 recipe Basic Country Beef Breakfast Sausage (recipe below)

1/2 cup salsa verde

1 package (11 ounces) thin-crust refrigerated pizza dough

3/4 cup diced seeded tomatoes

1/2 cup reduced-fat shredded Mexican blend cheese

4 eggs

2 tablespoons thinly sliced green onions

Salsa verde

1.  Preheat oven to 425°F. Prepare Basic Country Beef Breakfast Sausage (recipe follows). Stir in salsa verde.

2.  Meanwhile, unroll dough on greased baking sheet. Pat or roll evenly to 14 X 10-inch rectangle, pinching together any tears, if necessary. Bake 8 minutes. Remove from oven and top evenly with beef mixture, tomatoes and cheese. Make four "wells" in beef mixture and crack one egg in each "well." 

Ready to go into oven.

3.  Continue to bake in 425°F oven 13 to 18 minutes or until desired doneness of egg is reached. Remove from oven; sprinkle with green onion. Cut into four wedges. Serve with additional salsa, as desired. 



Out of the oven.

Basic Country Beef Breakfast Sausage: Combine 1 pound ground beef (96% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.) Makes 2-1/2 cups crumbles.

Meta's Note -- Once meat is thoroughly cooked, check seasoning and add additional spices as desired.

Adding the seasonings to ground beef.

Browning the seasoned ground beef.

Meta’s Make Ahead Ideas – In case you might want to avoid some of the last minute work, here’s a few ideas of what could be done ahead:

·         *Prepare beef sausage, fry and refrigerate

·         *Prepare pizza crust and bake

·         *Chop veggies

Check out other recipes, tips and ideas at KansasBeef.org