Brisket pizza

Forgive me, the 2nd pizza’s crust doesn’t look quite as pretty as the 1st one.

65% hydration, 24 hour RT, Anna 00 flour. Cooked on an Ooni Koda 16.

I had smoked a brisket last week, and we had a bit left over. I wanted to use it on some pizza. I decided to try 2 variations on theme.

First pizza: extra virgin olive oil + garlic base, mozzarella cheese, brisket, cracked black pepper, pickled purple onion (placed after the cook), and a light dusting of parmigiano (placed after the cook).

Second pizza: BBQ base, mozzarella cheese, brisket, raw purple onion, cracked black pepper, cilantro (placed after the cook)

I thought both were excellent. The 1st pizza with olive oil and garlic base was more mellow while the 2nd pizza with BBQ sauce base was more tangy.

Which one would you prefer? How would you change up the toppings to fit your own preferences?

If you want to know more about the brisket: I smoked it for about 24 hours on a Weber kettle using the snake method. Salt & pepper rub 1:1 ratio. Wrapped in butcher paper at ~165, finished at ~200.