What you slap on your pizza is a matter of choice and available game items. For the Italian Show, we used an assortment of sliced game sausage and salami, along with some pretty good cheese. The idea is to make some good use of your cured/and or processed game meats. The sauce is up to you. You can make your own pizza sauce, a basic red sauce or, in a pinch, spread on some spaghetti sauce from a jar.
Wild Game Pizza
- 1 cup warm water
- 1 package active dry yeast
- 1/2 teaspoon granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- Stir together warm water, yeast and sugar. The water should be warm, but not hot. Place in a warm area and let stand for five minutes. Yeast mixture should foam up and increase in volume. If not, either the water was too hot or cold or the yeast is dead. If that's the case, start over.
- Combine flour and salt in a bowl and mix well. Stir in yeast and stir with a fork until dough starts to form. Using your hands, continue to process the dough until it is just a tad sticky and uniform in consistency. Smooth, not too dry, not too wet. If it's too sticky, add a little more flour. Too dry? More water, but just a little at a time.
- Roll the dough into a bal, drizzle some olive oil over the top and cover with a damp cloth. Place in a warm draft-free location and let rest for 30 - 60 minutes. Dough ball will increase in size.
- Place dough ball on a floured work surface and knead for five minutes. Separate dough in half and roll into a circle about 12 inches in diameter.
- Top with sauce, sliced game meats, sausages and cheese. Bake in a 425 degree oven until lightly browned and cheese is melted.