Wild Game Pizzas
150-270 minutes
5-8 minutes
3-4 medium pizzas servings
Who doesn't love a good pizza? We sure do and these Wild Game Pizzas are to die for. From start to finish, this recipe is simple. A little time is required to make your dough but if you don't have the time your local grocery store or pizza shop should sell fresh dough. Customizing your pizzas is endless. Our recipe calls for traditional pepperoni, a Canadian (pepperoni, mushrooms and bacon) and we can't forget the meat lover's (pepperoni, bacon and ground elk).
Pizza Dough
- 4 1⁄2 tsp of active dry yeast
- 2 cups warm water
- 4 cups flour
- 4 tablespoons olive oil
- 2 teaspoons salt
- 4 teaspoons white sugar
Pizza Sauce
- Neal Brothers Pasta Sauce
- 1 cup Heavy Cream
- 1/2 cup Hip Vodka
Pizza Toppings
- Shredded cheese – mozzarella
- Great Canadian Meats Venison and Bison pepperoni/salami sliced thinly
- 1 pound of your favourite ground wild game – we are using Northfork Bison Elk
- Sliced mushrooms
- Bacon
Pizza Dough
- Put sugar and yeast into a small bowl. Add about half a cup of water, mix it gently and leave it to rest until the surface is foamy.
- In the meantime, put a couple tablespoons of water into a small bowl and add the salt, mixing until mostly dissolved.
- Put the flour into a large bowl and create a hole in the center. Then, add the other ingredients. First, add the yeast, then the salt water, the oil, and little by little the water. While you pour, begin to knead the dough together.
- After you've worked together the ingredients in the bowl, tip the bowl out onto a floured worktop and knead firmly it until the mixture becomes smooth and elastic.
- Put the dough into a floured bowl, cover it with a tea towel and leave it to rest for at least two hours in a warm, dark place away from drafts until the dough has doubled in size.
Pizza Sauce
- Combine pasta sauce, cream and Hip Vodka Black in a sauce pan and cook on low heat to make a vodka cream sauce
Pizza Assembly
- Chop and cook bacon for pizza topping
- Brown ground meat on frying pan
- Place Napoleon pizza stone in BBQ and turn to medium high heat
- Using floured hands and work surface, work balls of dough to form an approx. 12-14 inch pizza depending on size of dough ball.
- Spoon some sauce on dough, cover with shredded cheese and lay out pepperoni slices – for meat lovers, add bacon and cooked ground meat on top with a final sprinkle of cheese - for Canadian use pepperoni, mushrooms and bacon with a final sprinkle of chese
- Using your Naploeon pizza paddle, transfer to hot pizza stone
- Cook times will vary depending on grill but 5-8 minutes in a hot 650 grill or until underside of crust is a nice golden brown
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