Venison pizza

Venison pizza

Everybody loves pizza- enjoy venison sausage on this delicious home cooked version.
Cook Time 10 mins
Sauce and dough 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Venison
Servings 2

Ingredients
  

  • 2 venison sausages, sliced
  • 1 ball buffalo mozzarella
  • extra virgin olive oil
  • parmesan shavings

Pizza dough

  • 750 grams '00' plain flour
  • 1 sachet instant yeast
  • 1 tbsp Maldon sea salt
  • 1 jug warm water
  • extra virgin olive oil
  • semolina flour

Tomato sauce

  • 2 tins chopped tomatoes
  • 3 finely diced banana shallots
  • 1 finely chopped red chilli
  • 1 large glug extra virgin olive oil
  • 1 finely chopped rosemary sprig
  • 4 crushed garlic cloves
  • 1 splash white wine
  • salt and pepper

Instructions
 

  • Sprinkle some flour (ideally semolina flour) on a clean worktop. Roll out the pizza base into a 12” disc.
  • Spread a thin layer of the tomato sauce over the pizza base. Add some thin slices of venison sausage and mozzarella.
  • Place in a hot oven at 220°C and bake for a few minutes until the base is crispy and the toppings are bubbling away.
  • Once ready, place on a wooden board and slice, drizzle with a little olive oil and sprinkle with some parmesan shavings – delicious!

Pizza dough

  • Mix the flour, yeast and salt together in a large mixing bowl. Add water and mix until you get a thick, paste-like consistency.
  • Sprinkle some flour on a clean worktop and place the dough mixture on top. Sprinkle more flour over the dough. Knead for 5-6 minutes until you have a loose but consistent dough.
  • Clean the mixing bowl, pour in a big glug of olive oil, place the dough back in the bowl and pour over more oil. Cover with a cloth and place in a warm place until the dough doubles in volume.
  • ‘Knock’ the dough back by pushing down into the bowl.
    Divide into even dough balls and place onto a tray covered in semolina flour. Sprinkle more semolina flour on top. Cover and place in fridge until needed.

Tomato sauce

  • Add the oil and shallots to a pan and sweat on a medium heat without browning.
  • Add the garlic, chilli and rosemary and cook for 1 minute. Add the white wine and cook for another 2 minutes.
  • Add the tomatoes and cook for around 1 hour. Season to taste.

Notes

Make the tomato sauce and dough ahead of time- this recipe is great for serving if you have a number of guests.
If you don’t have venison sausages, make the pizza without it. In a side pan, cook a loin/pave of venison in a little butter with chilli, salt and pepper for 5-6 minutes and remove to rest. When the pizza is baked, slice the meat into very thin slices and use as a topping for the pizza. Serve with rocket and chilli oil.
This recipe is supplied by https://deerbox.co.uk/
 
Keyword Pizza, Venison