Venison Pizza

If you’ve got ground venison in the freezer from last season, this pizza puts it to work on a homemade crust that’s worth the effort on its own. The dough uses buttermilk and honey, which gives it a slightly tangy, subtly sweet flavor that pairs well with the lean, gamey meat.

Ground venison gets fried and crumbled before it goes on the pizza. Because it’s so lean, it browns differently than beef or pork sausage. You won’t get a lot of rendered fat in the pan, which actually works in your favor here since the pizza stays crisp rather than greasy.

The dough needs about six minutes of kneading until smooth and elastic, then an hour to rise. After punching down and rolling to about ¼ inch thick on baking sheets, it gets a second short rise before topping. That second rest gives the crust a lighter chew instead of a cracker-like snap.

Kitchen Tips

• Warm the buttermilk mixture only to lukewarm. Too hot and it kills the yeast before the dough even rises.
• Crumble the venison into small pieces as it fries. Larger chunks don’t distribute well across the pizza and tend to roll off when you slice.
• If you have wild chives, chop them and scatter on top after baking for a fresh, mild onion bite that plain chives can’t match.
• Roll the dough thin. At ¼ inch, it bakes through fully and crisps on the bottom. Thicker and the center stays doughy.

Variations

• Mix the venison with a little ground pork for added fat and juiciness.
• Add sliced jalapeños and swap the pizza sauce for a smoky BBQ sauce.
• Use a blend of mozzarella and smoked gouda for a deeper, smokier cheese layer.