At the new Hill Country Food Park, it’s pizza like you’ve never seen it before, topped with brisket, combining the owners’ Texan and Italian heritage.
“It’s one of the things you never expect for these things to go together but it’s really delicious. The brisket is smoked over wood imported from Texas, for that signature flavor,” says Hill Country Hospitality founder Marc Glosserman.
After 12 or 13 hours, the brisket gets finished off and then layered on top of a sweet and tangy BBQ-tomato sauce, sprinkled with mozzarella and pepper jack cheese before hitting the oven. It is topped off with some green onions.