Pheasant Pizza

Husband went hunting at a game farm = 8 pheasants in the freezer!

Pizza is amazing!

Pheasant +Pizza = a dream

OK, I have to explain. Pheasant is healthy.  So are veggies, Pizza is wonderful. Enough said.

One more comment, “I could live off pizza”. That’s all.

Here is my recipe.

Pheasant Pizza

One recipe for pizza dough (look up my pizza dough recipe on one of my earlier posts).

1 clove garlic

2 T olive oil

1/2 red pepper, sliced

1/2 large sweet onion, sliced

2 oz of feta cheese

1-2 cups of mozzarella cheese

1 cup cooked and marinated pheasant in balsamic vinegar (recipe follows)

Pre-heat oven to 550 or 500. Stretch out pizza dough on to a piece of parchment paper. Take your time and let the dough rest if it wont stretch and try again. Spread 1 T olive oil over crust dough. Crush (I use a micro planer to make the garlic smooth) garlic and spread over the crust on top of the olive oil. Top with mozzaralla cheese, snap peas, red peper slices, onion, feta and cooked pheasant.

Using a pizza peel (or cookie sheet), slide pizza directly on to the middle to upper oven rack and Bake for 12-15 minutes until crust is brown and cheese is bubbling. Paper will darken but your crust will be perfect! Drizzle with balsamic reduction and remaining 1 T of olive oil.

Balsamic Pheasant breast

1/4 cup balsamic vinegar

salt and pepper

Cut pheasant in to bite size pieces and place in zip lock baggie with the vinegar and marinate for 1/2 hour. remove pheasant from marinade and saute pheasant over med heat just until cooked. Do not over cook! Pheasant will continue to cook in the oven with the pizza. If you want for more flavor, you and reduce the remaining marinade-vinegar by cooking it slowly until reduced by half then drizzle it over the pizza when it is done cooking.

 

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