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Monday, March 7, 2016

Barbecue Bites: Jay D's Barbecue Venison Pizza

Sometimes when you get your hands on some venison and some fresh dough from Indie Plate, you have to just put it in the pizza.

Behold, our Jay D's Barbecue Venison Pizza recipe! All the hunters with a surplus of ground venison in their freezers this time of year, fear no more.

Jay D's Barbecue Venison Pizza

Jay D’s Barbecue Venison Pizza

Makes 2 10-12” Pizzas

3 tbsp extra virgin olive oil, divided
1 lb ground venison
4 cloves garlic, minced
2 tbsp dried oregano
1 tbsp red chili flakes
1 tsp kosher salt
1 tsp freshly ground black pepper
1 pack of Indie Plate pizza dough, divided in half
1/2 cup Jay D’s Louisiana Barbecue Sauce
6 oz shredded white Indie Plate cheddar cheese
1 red onion, diced
3 serrano peppers, sliced thinly to form little circles

Preheat oven to 375 F with two cast iron skillets inside.

In a large skillet, heat one tablespoon of olive oil over medium-high heat. Place the venison in the pan and break apart with a wooden spoon. Brown the meat in the olive oil for five minutes. Add the garlic, oregano, chili flakes, salt, and pepper, and continue to brown the venison, stirring often, about five more minutes. Reserve.

Roll or toss out half of the pizza dough. Work the dough until it's large enough to cover the bottom of your cast iron skillets. Remove the skillets from the oven. Drizzle one tablespoon of olive oil in each skillet, coating as much of the bottom as possible. Lay the dough down in the oil in each skillet. Pour two tablespoons of Jay D’s Louisiana Barbecue Sauce onto each dough and spread it out. On top of the sauce, layer the ground venison followed by the cheese and then red onion and serrano.

Place skillets back in the oven and bake for 20 minutes or until crust is golden brown. Remove from the oven and slide the pizzas onto a cutting board. Allow to cool for a few minutes. Drizzle each pizza with two tablespoons of barbecue sauce, then slice and serve.