Ingredients:

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tsp honey
  • 3 cups bread flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 lb ground venison
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup marinara sauce
  • 2 cups mozzarella cheese, shredded
  • 6-8 fresh basil leaves
  • 1/4 cup parmesan cheese, grated

Instructions:

  1. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat. Add ground venison, breaking into crumbles.
  2. Stir in oregano, garlic powder, red pepper flakes, salt, and pepper. Sauté until mahogany-colored and no longer pink (6-8 minutes). Remove from heat and let cool.
  3. Combine warm water, honey, and yeast in a bowl; let sit for 5-10 minutes until foamy.
  4. Mix in olive oil and salt, then gradually stir in bread flour until a shaggy dough forms.
  5. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
  6. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  7. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  8. Roll out the dough into a 12-inch circle on parchment paper.
  9. Spread a thin layer of marinara sauce, leaving a 1/2 inch border.
  10. Distribute the pre-cooked venison and top with shredded mozzarella and parmesan.
  11. Slide the pizza onto the hot stone/sheet and bake for 10-12 minutes until golden-brown and cheese is bubbling.
  12. Garnish with fresh torn basil immediately after removing from the oven.