A venison homemade pizza is hands-down delicious. Our flatbread pizza is easy and quick to make. Perfect for an easy but impressive family night or gourmet picnic meal with friends. After making this, you’ll never want takeout pizza again.
Makes: 2 pizzas
Ingredients:
Flatbread pizza dough:
- 2 cups self raising flour, plus extra for flouring bench
- 1 cup natural unsweetened yoghurt
- 2 tsp runny honey (optional)
- Generous pinch of salt
- ½ cup extra virgin olive oil
- Water, as needed
- 500g New Zealand farm raised venison mince
- 2 garlic cloves, minced
- 1 tbsp Italian herb seasoning
- 1 tbsp extra virgin olive oil
- Salt & pepper
- 1 pot basil pesto with parmesan & roasted pine nuts (See our easy Basil Pesto Recipe here)
- 2 mozzarella balls, torn
- 1 courgette, peeled in ribbons
- Extra virgin olive oil, a drizzle
- Chilli flakes, optional
- Handful of Superb, fresh basil leaves
Method:
- Preheat the oven to 230°C. Alternatively, use a pizza oven.
- For the flatbread pizza dough: combine all ingredients in a large bowl and mix well. Add water if needed. Turn out onto a floured bench and knead, then roll out two flatbread pizzas. Transfer to lined baking trays, cover, and leave in a warm place while you prepare the venison.
- For the venison mince: add oil to a frying pan over medium-high heat. Add remaining ingredients and fry until browned, about 3–5 minutes.
- Slather flatbread pizza dough with pesto, top with venison mince, courgette and mozzarella. Bake for 10–15 minutes, until the base is crispy and the mozzarella is deliciously melted.
- Serve with fresh basil and chilli flakes (optional).
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