The Whitetail Supreme Pizza is a wild game take on Italian from Mathews HQ.
Savory tomato sauce, two variations of venison, a pile of parmesan and freshly chopped veggies cooked in a cast-iron skillet. The results speak for themselves.
Ingredients
(SERVES 2-4)
WHITETAIL SUPREME PIZZA
- 14 oz prepared pizza dough, uncooked
- Ground Venison, cooked
- Venison sausage/salami thinly sliced, cooked
- 1 Tbsp + 1/4 tsp olive oil
- 1 Small yellow onion
- 2 Mini red sweet peppers, sliced
- 2 Mini orange sweet peppers, sliced
- 2 Mini yellow sweet peppers, sliced
- 1 Jalapeno, chopped
- Black olives, chopped
- Red pepper flakes, to taste
- 1 Cup fresh parmesan, to taste
- Basil leaves, to taste
- Homemade pizza sauce
PIZZA SAUCE
- 1 28-ounce can of whole peeled tomatoes
- 1 fresh garlic clove, minced
- 1/2 teaspoon salt
- Red pepper flakes, to taste
- Pinch of sugar, if desired
Directions
PIZZA SAUCE
- Place tomatoes in a colander set over a bowl and give the tomatoes a little squeeze so they release any trapped juices. Let them drain for 30 minutes, if you can spare it.
- Add salt, garlic, red pepper flakes and sugar (if the tomatoes taste overly acidic to you), to the tomatoes and blend in a blender or with an immersion blender until they reach your desired sauce texture. This will make more sauce than you need; you can save the remainder in the fridge for up to a week, or in the freezer for longer.
WHITETAIL SUPREME PIZZA
- Form dough into ball. Coat large bowl with 1/4 tsp olive oil; place dough ball in bowl. Cover bowl with plastic wrap. Let dough come to room temp, about 1-2 hours.
- Preheat oven to 500 degrees with rack in center. Place 12-inch cast-iron skillet in preheated oven 10 min. Remove skillet carefully from oven using oven mitts; set on heat-safe surface. Brush skillet carefully with remaining olive oil. Shape dough ball on lightly floured surface into 12-inch round, pressing out any air bubbles. Transfer to skillet carefully; form to fit bottom of skillet.
- Cook ground venison in separate pan, set aside until ready to use as a topping.
- Spread crust with sauce; top with fresh parmesan. Layer crust with ground venison, venison sausage, onions, peppers, and olives.
- Bake 12-15 min. Remove skillet carefully from oven using oven mitts; transfer pizza to cutting board with spatula. Slice.