Post by arkansasdon on Jul 12, 2009 7:59:43 GMT 12.75
Venison Pizza
1 lb Ground Venison
1 8 oz Pizza Sauce, I make my own
1 12 oz jar Artichoke Hearts (in brine only), sliced about ½” thick (optional)
1 4 oz can Sliced Mushrooms, drained
1 2.25 oz can Slice Black Olives, drained
1 ½ White Onion, peeled, sliced into rings
1 10 oz tube “pre-made” Pizza Crust
8 oz Roasted Red Bell Pepper, cut into strips
1 Fresh Green Bell Pepper, seeded, cut into rings
5 oz Pepperoni , Sliced into 1/8” slices
8 oz Shredded Mozzarella, Provolone, Cheddar Cheese
Lay out pre-made pizza crust onto greased 10x15 sheet pan. Brown ground venison over medium high heat until done. Spread Pizza Sauce over pizza dough. Sprinkle cooked ground venison over pizza sauce and pizza crust. Layer pepperoni slices, sliced mushrooms, black olives, onions, roasted red bell peppers slices, fresh green bell pepper rings, artichoke heart pieces. Top with cheese. Pre-heat oven to 400 degrees, place pizza in oven. Cook for 15 to 18 minutes for “thin crust” 18 to 20 minutes for “thick crust”. Slice into squares
Homemade Pizza Sauce
½ cup Onion, peeled & chopped
2 cloves Garlic, peeled & minced
3 tblspns Olive Oil
1 28 oz can Whole Tomatoes
1 6 oz can Tomato Paste
1 teaspn Dried Oregano
1 teaspn Dried Basil
1 Bay Leaf, “remove before pureeing sauce”
Pinch of Crushed Red Pepper Flakes
1 ½ teaspns Sugar
Salt & Pepper to taste
In large pot over medium heat sauté onion & garlic in olive oil until onions are soft. Add remaining ingredients, stir well. With hand held immersion blender, pureeing sauce. Cook sauce over low heat @ simmer for 1 hour, stirring often. This will reduce about ¼ and make sauce heartier. This sauce can be froze for future use
1 lb Ground Venison
1 8 oz Pizza Sauce, I make my own
1 12 oz jar Artichoke Hearts (in brine only), sliced about ½” thick (optional)
1 4 oz can Sliced Mushrooms, drained
1 2.25 oz can Slice Black Olives, drained
1 ½ White Onion, peeled, sliced into rings
1 10 oz tube “pre-made” Pizza Crust
8 oz Roasted Red Bell Pepper, cut into strips
1 Fresh Green Bell Pepper, seeded, cut into rings
5 oz Pepperoni , Sliced into 1/8” slices
8 oz Shredded Mozzarella, Provolone, Cheddar Cheese
Lay out pre-made pizza crust onto greased 10x15 sheet pan. Brown ground venison over medium high heat until done. Spread Pizza Sauce over pizza dough. Sprinkle cooked ground venison over pizza sauce and pizza crust. Layer pepperoni slices, sliced mushrooms, black olives, onions, roasted red bell peppers slices, fresh green bell pepper rings, artichoke heart pieces. Top with cheese. Pre-heat oven to 400 degrees, place pizza in oven. Cook for 15 to 18 minutes for “thin crust” 18 to 20 minutes for “thick crust”. Slice into squares
Homemade Pizza Sauce
½ cup Onion, peeled & chopped
2 cloves Garlic, peeled & minced
3 tblspns Olive Oil
1 28 oz can Whole Tomatoes
1 6 oz can Tomato Paste
1 teaspn Dried Oregano
1 teaspn Dried Basil
1 Bay Leaf, “remove before pureeing sauce”
Pinch of Crushed Red Pepper Flakes
1 ½ teaspns Sugar
Salt & Pepper to taste
In large pot over medium heat sauté onion & garlic in olive oil until onions are soft. Add remaining ingredients, stir well. With hand held immersion blender, pureeing sauce. Cook sauce over low heat @ simmer for 1 hour, stirring often. This will reduce about ¼ and make sauce heartier. This sauce can be froze for future use