by Victoria Walker - Thursday, November 10, 2016
This week's Friday Feast we have a special treat from the one and only Sporting Chef Scott Leysath. His take on homemade pizza infused with wild game and fresh ingredients has me watering at the mouth just talking about it. If you don't believe me, try it for yourself! After all, who doesn't enjoy pizza?
Wild Game Pizza
Photo and recipe courtesy of the Sporting Chef
Pizza Dough - store bought fresh dough, frozen pizza dough, or make your own!
Sauce + Cheeses
1 jar pizza sauce
1 container queso fresco
1 pound Chorizo sausage or other wild game sausage
Toppings After it is Baked
1 cup diced tomatoes
1/2 cup chopped cilantro
1 chopped jalapeño
1/2 cup chopped red onions
1 avocado, sliced thinly
1. Fire up your Camp Chef Pizza Oven (or use your oven at home) and make sure your dough is rolled out to around 8 inch size.\
2. Brush on olive oil, add the sauce, cheeses and sausage and place in oven at 500 degrees for 5-6 minutes. Watch for golden brown edges.
3. After taking it out, add your fresh ingredients of tomatoes, onions, jalapeno, and cilantro and slice the avocado into thin slices to place on the very top.
Let us know what you think about Scott's spin on pizza at @NRAblog or in the comments below!