Everybody loves a great pizza and when it’s made in camp on the grill with ingredients you took part in harvesting it only gets better. This grilled pizza recipe is a simple recipe that will feed several. I am listing the ingredients I use in my grilled venison pizza but the sky is the limit. Also this recipe is kept simple which is always great in a camp setting. This pizza can also be made in the oven at home if you just can’t wait until your next camping trip. Let’s get started.
1/2 pound venison burger
1/4 pound spicy sausage
1 can pillsbury pizza crust
1 can black olives
1 can sliced mushrooms
1 can pizza sauce
8 oz feta cheese
1 bell pepper
Prepare the ingredients: In a skillet cook the venison burger and sausage until browned. Once the meat is cooked add mushrooms, olives and green peppers and turn the heat down and cover. Stir the ingredients every couple minutes while you get your crust ready. The idea is to get your toppings hot before adding them to your crust so they warm nicely on the grill without burning your crust. Since the crust is in direct line with the flame or heat it will burn before heating all the toppings and melt the cheese. By heating all the toppings first it also begins to melt the cheese a little too.
The Crust: The crust for this pizza can be canned, as mentioned in the list of ingredients, an already prepared crust or even homemade. If you use a canned pizza crust or make your own you will want to cook one side on the grill first thing. You can cook the crust directly on the grill rack or even better you can use a pizza stone. The stone will help keep your crust from burning by heating everything more evenly. When one side of your crust is browned remove from the grill. This is the side you will add the toppings to. Leaving the other side raw gives your toppings more time to heat up while it cooks. Having a grill grate you can adjust away from the heat really helps especially with an already prepared crust because it’s already cooked.
Build the pizza: Now that your crust is ready you want to add your hot toppings to the cooked side of the crust. Spread your pizza sauce over the crust evenly. I add the feta cheese on top of the pizza sauce but you can put it on top with the mozzarella. Now add the hot toppings straight from the skillet onto the pizza. Spread them evenly covering the pizza sauce. Next add the mozzarella cheese. Do not skimp on the cheese. The cheaper cheese just doesn’t melt the same and doesn’t reheat as well as a premium cheese.
Grilling your pizza: Once your pizza is built and your grill is hot place it on the grate or stone and shut the top on the grill. Watch your venison pizza closely as it cooks. Shutting the top allows the toppings to heat up and really melts the cheese nicely on top. Remember the toppings are already cooked and even hot so your primary concern is the crust and the cheese so keep a sharp eye on the bottom of your crust or it will burn. This is where the pizza stone really comes in handy because the crust isn’t in the direct line of fire so to speak. When your cheese is thoroughly melted and the crust is nice and browned it is time to remove your pizza from the grill. Cut your venison pizza into even slices and serve.
This pizza is a great campsite dinner and a great way to enjoy the venison you or your friends harvested. If you don’t have venison burger you can also just cut your venison up into very small pieces or even larger pieces if you like. I usually don’t have my venison processed into burger but my father-in-law shared some of his and it worked great for this recipe but I usually cut my venison up myself and it taste great. The next time you go camping do a little planning and surprise your friends and family with a great grilled venison pizza.
About The Author
Ken McBroom is a freelance outdoor writer and photographer based in Indiana. For more information please visit www.ramblingangler.com