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Pizza night at home
Uploaded on January 19, 2010buy an 18x18" ceramic tile at Home Depot or Lowes for about $5. This makes a great pizza stone. You can buy dough at most supermarkets and most pizza shops will sell it to you too, but for more than the market. sprinkle a light dusting of flour on the stone to eliminate pizza from sticking. cook at about 425 for 10-15 mins. Pizza with salad and venison loin medallions is a favorite in my house. I find 12 oz. shredded mozzarella and 8 oz sauce is perfect for one one pound ball of dough. I kneed and stretch the dough by hand, my wife rolls it out, both work equally well. Enjoy, it costs about $5 per pie, maybe less.
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well steve.. I just couldnt part with the medalions for pizza, but I do use a cooking stone, just not from dumb hepot...its made for cooking (pampered chef) and well we like the ground burger just spiced up with sage and thyme and salt and pepper.
but I like your theory..pizza at home taste better ,oh being from Michigan, its a state law, you have to use Jiffy brand flour mixes for baking. Its a state law, I beleive, I saw it written in ink somewhere like home econimcs or something..
matt, i don't put the venison on the pizza( well occasionally deer sausage). We being meat eaters, we always serve some meat on the side when we have pizza and/or salad. Often venison.
oh.. ok well that makes sense.. I thought you cooked the venison then used as topping..me not smart sometime.. wife really like deer burger alone, not with fat added so she like on her pizza, me like she eat it!
that sounds amazing - I have a great pizza recipe too that we use for Elk sausage. Of course this would work with really any sausage.
Elk italian sausage pizza with ricotta cheese, sauteéd mushrooms and onion
Here is a not so boring pizza recipe with elk Italian sausage, ricotta cheese, tomato sauce, sautéed mushrooms and onions, fresh oregano, basil and cherry tomatoes. thank Kristy (nevadafoodies.com)
INGREDIENTS
•1 lb Italian elk sausage
•7.5 oz ricotta cheese
•1 cup tomato sauce
•1 large shallot (chopped)
•4 cloves garlic (minced)
•½ white onion (sliced)
•1 cup brown or shitake mushrooms (chopped)
•Basil
•Fresh oregano
•Tomato
•Parmesan cheese
•1 large pizza crust (example Boboli)
DIRECTIONS
1) Heat iron skillet on medium-high heat and cook elk Italian sausage until brown. Remove from heat and set aside.
2) Add 3 tablespoons of grape seed oil to the skillet. Sauté minced garlic cloves and diced shallot in pan until they begin to soften and brown. Add sliced ½ onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to sauté until onions become translucent and soft. Generally about 10-12 minutes. Remove from heat when ready.
3) Heat oven to 400 degrees.
4) I like to take the left over oil from the pan and brush the top and bottom of my pizza crust. Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown. Remove from oven.
5) Turn pizza crust right side up and cover the top of the crust with the ricotta cheese. Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese.
6) Place in oven and bake approximately 12-14 minutes or until cheese is melted. Remove from oven and enjoy.
NevadaFoodies,
I'm going to try that tomorrow night and Thanks for sharing it with us!!!
I buy our dough from a take and bake pizza shop. They sell it really cheap there.
Post a Reply
that sounds amazing - I have a great pizza recipe too that we use for Elk sausage. Of course this would work with really any sausage.
Elk italian sausage pizza with ricotta cheese, sauteéd mushrooms and onion
Here is a not so boring pizza recipe with elk Italian sausage, ricotta cheese, tomato sauce, sautéed mushrooms and onions, fresh oregano, basil and cherry tomatoes. thank Kristy (nevadafoodies.com)
INGREDIENTS
•1 lb Italian elk sausage
•7.5 oz ricotta cheese
•1 cup tomato sauce
•1 large shallot (chopped)
•4 cloves garlic (minced)
•½ white onion (sliced)
•1 cup brown or shitake mushrooms (chopped)
•Basil
•Fresh oregano
•Tomato
•Parmesan cheese
•1 large pizza crust (example Boboli)
DIRECTIONS
1) Heat iron skillet on medium-high heat and cook elk Italian sausage until brown. Remove from heat and set aside.
2) Add 3 tablespoons of grape seed oil to the skillet. Sauté minced garlic cloves and diced shallot in pan until they begin to soften and brown. Add sliced ½ onion, sliced mushrooms and fresh oregano leaves to garlic and shallot mixture. Stir and continue to sauté until onions become translucent and soft. Generally about 10-12 minutes. Remove from heat when ready.
3) Heat oven to 400 degrees.
4) I like to take the left over oil from the pan and brush the top and bottom of my pizza crust. Place pizza crust upside down on cookie sheet and place in oven for about 5-6 minutes or until the top of the pizza crust begins to brown. Remove from oven.
5) Turn pizza crust right side up and cover the top of the crust with the ricotta cheese. Add tomato sauce, top with elk Italian sausage, and add mushroom and onion mixture and then top off with chopped basil and fresh grated parmesan cheese.
6) Place in oven and bake approximately 12-14 minutes or until cheese is melted. Remove from oven and enjoy.
I buy our dough from a take and bake pizza shop. They sell it really cheap there.
well steve.. I just couldnt part with the medalions for pizza, but I do use a cooking stone, just not from dumb hepot...its made for cooking (pampered chef) and well we like the ground burger just spiced up with sage and thyme and salt and pepper.
but I like your theory..pizza at home taste better ,oh being from Michigan, its a state law, you have to use Jiffy brand flour mixes for baking. Its a state law, I beleive, I saw it written in ink somewhere like home econimcs or something..
matt, i don't put the venison on the pizza( well occasionally deer sausage). We being meat eaters, we always serve some meat on the side when we have pizza and/or salad. Often venison.
oh.. ok well that makes sense.. I thought you cooked the venison then used as topping..me not smart sometime.. wife really like deer burger alone, not with fat added so she like on her pizza, me like she eat it!
NevadaFoodies,
I'm going to try that tomorrow night and Thanks for sharing it with us!!!
Post a Reply