Wild Game Pizza


  • 1 cup warm water
  • 1 package active dry yeast
  • 1/2 teaspoon granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt


  1. Stir together warm water, yeast and sugar. The water should be warm, but not hot. Place in a warm area and let stand for five minutes. Yeast mixture should foam up and increase in volume. If not, either the water was too hot or cold or the yeast is dead. If that’s the case, start over.
  2. Combine flour and salt in a bowl and mix well. Stir in yeast and stir with a fork until dough starts to form. Using your hands, continue to process the dough until it is just a tad sticky and uniform in consistency. Smooth, not too dry, not too wet. If it’s too sticky, add a little more flour. Too dry? More water, but just a little at a time.
  3. Roll the dough into a ball, drizzle some olive oil over the top and cover with a damp cloth. Place in a warm draft-free location and let rest for 30 – 60 minutes. Dough ball will increase in size.
  4. Place dough ball on a floured work surface and knead for five minutes. Separate dough in half and roll into a circle about 12 inches in diameter.
  5. Top with sauce, sliced game meats, sausages. and cheese. Bake in a 425 degree oven until lightly browned and cheese is melted. This makes two, 12-inch pizzas.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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