Pizza Archives - Wife Of A Hunter

Venison, Prosciutto, and Butternut Squash Flatbread

Sophie May — Wed, 07 Dec 2022 03:08:24 +0000

This Venison, Prosciutto, and Butternut Squash Flatbread is a great appetizer or main dish for dinner! It is so delicious, and I know everyone in your family will love it.

The sauce alone is drool worthy and combined with the rest of the ingredients… HEAVEN!

I will post a **WARNING**. This recipe makes a lot of sauce and meat! BUT- you can use any leftover sauce in a pasta later. Throw it in a bowl with some penne pasta, cheese, and anything else you love, and it makes any easy second dinner/meal!

This recipe came to me in a dream, and I do have to say my husband was a bit skeptical. But I am stubborn, and I knew it sounded good, so I pressed on! And, as much as I loved it, my sweet husband kept asking why I didn’t make more! It is really that good!

This is also a great way to hide vegetables! Your kids will never know the sauce on this pizza came from a squash! If the prosciutto is too daunting for your kiddos, you can easily omit it and just add more venison!

This recipe is truly a crowd pleaser and perfect for the winter and fall! Everyone will be asking for your Venison, Prosciutto, and Butternut Squash Flatbread recipe!

Venison, Prosciutto, and Butternut Squash Flatbread

This recipe is sure to have your whole family talking! It is so good!

Course Appetizer, Dinner, flatbread, pizza, supper

Cuisine American, Fall, Italian, Winter

Keyword Appetizer, butternut, Dinner, Flatbread, Ground Venison, Italian Sausage, Pizza, Prosciutto, squash, Venison

Servings flatbreads

Author Sophie May

Equipment

Blender or food processor
Sheet Pan
Pizza Oven/Oven
Aluminum Foil

Ingredients

Sauce*

1 butternut squash cut in half; seeds removed
2 shallots top chopped off
1-1.5 garlic bulbs top chopped off
Extra Virgin Olive Oil
2 C shredded parmesan
1 tsp ground thyme
1/2 tsp ground sage
1/4 tsp nutmeg or more to taste
salt to taste
pepper to taste
1-2 T heavy whipping cream or more until desired creaminess
water to thin sauce

Meat

1 lb ground venison
1 tsp ground sage
1 tsp brown sugar
1 tsp garlic powder
1/2 tsp red pepper
1/2 tsp ground thyme
salt to taste
pepper to taste

Brown Butter Sage Drizzle

4 T salted butter
leftover garlic cloves use at least 2 cloves; mash and chop them
8-10 fresh sage leaves

Toppings and Other Ingredients

2-3 Pillsbury Refrigerated Pizza Dough or your favorite dough
flour/cornmeal too help with sticking to countertop
1 package prosciutto
caramelized onions**
shredded mozzarella
shredded parmesan

Instructions

Butternut Squash Sauce

Preheat oven to 425°.
Place halved deseeded squash on baking tray. Drizzle with olive oil and rub it in. Season with salt and pepper.
In two separate slices of tin foil place your shallots. Drizzle tops with oil, salt, and pepper. Fully enclose the shallots in the foil and place on a baking sheet.
Repeat previous instruction with the garlic.
Bake for 30 minutes or until butternut squash is soft.
Place squash, shallot, and garlic (start with 8 cloves) in a blender with a little water and heavy cream. Blend until combined. Add seasonings and parmesan. Blend. Add salt, pepper, garlic cloves, heavy cream and water until desired taste and consistency.

Ground Venison

Heat a sauce pan over medium-high heat.
Add venison and all seasonings. Cook until browned. Add more seasonings if desired.
Set sage on a napkin and reserve butter.

Brown Butter Sage Drizzle

Brown butter in a saucepan over medium-high heat. While browning, add garlic and sage. The sage should be crispy by the time the butter browns. Remove from heat.

Flatbread Assembly

If you haven't heated up your pizza oven already, do so now. If using an oven, follow instruction on the pizza dough container.
Flour/Cornmeal a surface and roll out your pizza dough(s).
Spread garlic butter on dough. I focused on the edges that would not be covered by sauce.
Top with sauce, then cheeses, then meat (venison and prosciutto) and caramelized onions. Finally add a few off the crispy sage leaves.
Cook either in oven according to packing directions or in your pizza oven. Every pizza oven is slightly different. We have a Gozney that is powered by propane and it takes about 40 seconds before we need to flip sides or until the charring/leoparding starts to happen.
Repeat for as many pizzas as desired! Enjoy!

Notes

*This recipe will make a lot of sauce, but it is delicious! I use my leftovers with leftover meat from this recipe and make a pasta later in the week! This makes life easier for me and makes a second delicious meal your family will love.

**This is how I make mine: Slice one onion. In a pan over medium heat melt 1-2 T of butter. Add onion and 1 tsp sugar. Stir until caramelized.

The post Venison, Prosciutto, and Butternut Squash Flatbread appeared first on Wife Of A Hunter.

Venison Italian Sausage White Pizza

Sophie May — Mon, 27 Jun 2022 17:11:03 +0000

This Venison Italian Sausage White Pizza is a delicious way to use your venison!

I’ve been wanting to make wild game pizza FOREVER!! I was hoping I would get sent a free pizza oven, because I’m poor lol, but my husband surprised me with one for my birthday. It’s been everything I wanted and more and if you’ve been on the fence about buying one, I would say do it!

Making your own pizza at home is good, but a regular oven can only get you so far. Going to your favorite pizza place and getting the perfect pizza with the leoparding on the crust always shows you the difference. Leoparding is the little charred black bubbles on the crust you don’t get at pizza hut, papa johns, dominos, or your home oven. To get this you need a pizza oven that gets really hot. My pizza oven gets up to 900 degrees Fahrenheit, which will get you those delicious black bubbles, and cooks the pizza in ~2 minutes.

Furthermore, I’ve been dying to put my venison Italian sausage recipe onto some pizza. And when I think about sausage pizza I think of peppers and onions! Plus, I thought a little homemade white sauce would work better than your average marinara pizza sauce.

It turning out great! By far the hardest part is getting the dough all ready and shaped like an actual circle instead of amoeba like creature lol.

I had a couple people on my Instagram say they’d be interested in more of a rundown on how my pizza oven works. If you’d also be interested in that leave a comment down below, and if you enjoy making this pizza leave a review in the comments. I’ll have more pizza recipes coming in the coming weeks, but in the meantime ENJOY this one and whatever your mind thinks of!

Venison Italian Sausage White Pizza

Delicious White Pizza topped with venison sausage, peppers, and onions.

Course Main Course

Cuisine American, Italian

Keyword American, Ground Venison, Italian, Italian Sausage, Pizza, Venison, White Pizza

Prep Time 15

Cook Time 2

Servings pizzas

Author Sophie May

Equipment

Pizza oven

Ingredients

2 pizza dough balls make beforehand
cornmeal for moving pizza
1/2 lb venison Italian Sausage browned
1 small yellow onion sliced
1 red bell pepper cored and sliced
1 green bell pepper cored and sliced
olive oil enough to brown the vegetables
2 cloves garlic finely chopped
2 T unsalted butter
1 1/4 C whole milk
2 T all-purpose flour and extra for workstation
1/4 tsp kosher salt
1/4 tsp pepper
1/4 tsp Italian seasoning
1/4 heaping C shredded parmesan cheese
16 oz shredded mozzarella

Instructions

White Sauce

Melt your butter in a saucepan over medium heat.
Stir in the flour and continue stirring for ~1-2 minutes not letting it brown.
Slowly add in your milk until smooth and thick
Stir in your salt, pepper, Italian seasoning, and garlic.
Add your parmesan cheese and stir for another ~30 seconds.
Remove from heat and stir until the cheese is melted and the sauce is smooth.

Pizza Oven

Preheat your pizza oven. Mine takes ~20-30 minutes to get up to temperature.

Vegetables

Sauté your vegetables in a pan over medium with some olive oil.
Cook until softened and with a slight char.

Assembly

Place a mixture of cornmeal and flour on your workstation for the bottom of your pizza.
Take your dough ball and stretch into the shape of a circle. This takes some practice and there are many videos on YouTube for reference! Also, an amoeba shaped pizza tastes just as good as a circle!
Ladle on your sauce (you can reheat it if it's too solid) and top with enough shredded mozzarella to cover your pizza, but not piled incredibly high.
Finally top with your browned Italian sausage and sautéed vegetables.

Cook

Place some more cornmeal onto your pizza peel and then move your pizza onto your peel. If your pizza has enough cornmeal or flour it should slide onto the peel (again watch videos on YouTube for help).
Put your peel into the oven and slowly shake the pizza forward and backwards before quickly pulling the peel away (YouTube).
Cook for ~30-45 seconds and then pull the pizza out.
Turn the pizza 180° and put back in for ~20-30 more seconds.
Take out again and if there are any parts of the pizza you want cooked more turn that part to the heat source and place back in the oven for ~5-10 seconds.
Remove the pizza from the oven and let rest for a couple of minutes.
Slice and ENJOY!

The post Venison Italian Sausage White Pizza appeared first on Wife Of A Hunter.

Roccbox Pizza Dough Recipe

Sophie May — Mon, 27 Jun 2022 16:06:58 +0000

This Roccbox Pizza Dough Recipe is a pretty simple recipe to get you going in your outdoor pizza oven!

Obviously, you can use this pizza dough recipe in an Ooni, a Roccbox, or whatever kind of pizza oven you have. However, I would say you need an oven that will get incredibly hot, like a standalone pizza oven, and unlike a regular home oven.

This recipe will make ~5 pizza balls that are around ~200 grams. They can not be giant pizzas because my Roccbox oven only has a 12-inch opening.

Another point of emphasis is to keep your hands well oiled! I had my husband spray my hands with pam throughout the dough handling process, so that they would not stick to my hands, and I could keep as much dough as possible.

Also, using cornmeal and flour on your pizza peel and workstation is vital. Practice makes perfect and I’ve ruined a few perfectly fine pizzas by struggling to get the pizza onto the peel and struggling to get the pizza off of the peel into the oven.

I will have more pizza recipes up in the weeks to come, so you can put this dough to use, but in the meantime throw whatever you want on your dough and make delicious pizza! Let me know in the comments how this dough goes and ENJOY!

Roccbox Pizza Dough Recipe

Easy dough recipe for your backyard pizza oven needs!

Course Bread

Cuisine American, Italian

Keyword Base Recipe, Bread, Pizza Dough

Prep Time 30

Rest Time 10

Servings balls

Author Sophie May

Equipment

stand mixer with dough hook
cookie sheet

Ingredients

7 g active dry yeast one packet of red star yeast
2 C water warm
1/2 tsp sugar
4 C all-purpose flour extra for sprinkling
3/4 tsp kosher salt

Instructions

Add your yeast, sugar and warm water into your stand mixer bowl. (Water should be quite warm but not hot so you don't kill the yeast)
Stir your mixture and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
Mix your flour and salt into a separate bowl well.
Pour flour mixture into your wet ingredients.
Attach a dough hook to your stand mixer if you haven't already.
Start your mixer on low until it forms into a ball. Increase to a medium-low and continue for ~10 minutes total.
Cover bowl with a clean towel and leave dough inside to rise.
Let rise ~1 hour or until the dough has doubled in size.
Punch the dough down and separate into 5 equal sized balls (make sure your hands are oiled up so they don't stick as much). They should be around ~200 grams each.
Line a cookie sheet with parchment paper.
Lightly flour the outside of each ball and place them on the cookie sheet. Leave enough space for the balls to expand.
Lightly flour the top of each ball again, so the plastic wrap doesn't stick, and cover the tray in plastic wrap. Place in your fridge overnight or for 6+ hours.
Preheat your pizza oven if making pizza right now.
Make sure your work station and pizza peel are well floured, or covered in corn meal, so the pizza won't get stuck while transferring to your oven.
Again, make sure your hands are well oiled, and remove the balls from the tray and form your pizzas.
I like putting my pizzas in around 800°F+, which will cook the pizza in under 2 minutes. You put the pizza in the oven for ~30-45 seconds and then remove it. You turn the pizza around to the less cooked side and return it for another ~30 seconds and then remove it. If there is a side you want more charred you can put that side to the back and cook for another 5-10 seconds and you should be done!
Let rest for a couple of minutes, then cut and eat.
If you need some more pizza toppings ideas follow my other recipes and ENJOY!

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