Venison sausage & potato pizza

Venison sausage & potato pizza

A different take on a pizza from Rachel Green, who combines venison sausage and potato with mozzarella and thyme.
Prep Time 20 minutes
Cook Time 25 minutes
Proofing 1 hour
Course Main Course
Cuisine Italian
Servings 4 people


Fresh ingredients

  • 300 g Venison sausages, casings removed
  • 1 Large potato, thinly sliced
  • 1 Small red onion, peeled and thinly sliced
  • 100 g Mature Cheddar cheese
  • 1 Ball of mozarella, torn into pieces
  • Sprigs of fresh thyme

Store cupboard ingredients

  • 400 g Strong flour
  • 2 tsp Yeast
  • 2 tsp salt
  • 60 ml Olive oil
  • 2 tbsp Olive oil for drizzling
  • 250 ml Warm water
  • Semolina, for dusting


  • Preheat the oven to220°C/200°C fan
  • To make the pizza dough, put the flour, yeast and salt into the bowl of a stand mixer. 
  • Add the olive oil and warm water and, using a dough hook, knead for 5 minutes or until the dough is smooth and elastic. 
  • Transfer the dough to a greased bowl, cover and stand in a warm place for at least 1 hour or until the dough has doubled in size.
  • Meanwhile, dust 2 large baking trays with semolina
  • Take the dough out of the bowl and transfer to a lightly floured surface.  Knock the air out of the dough and then cut it in half. 
  • Roll each half out to approx. 20-40cm ovals and then transfer to the prepared baking trays.
  • Combine the sausage meat with 2 tbsp of olive oil and dot onto the pizza bases.
  • Scatter over the potato and onion slices, Cheddar cheese, Mozzarella and thyme sprigs. 
  • Drizzle with a little olive oil and bake the pizzas in the preheated oven for 20-25 minutes or until cooked.
Keyword venison, pizza