Venison School Pizza
Relive those school cafeteria pizza Fridays and make them even better by using ground venison as a topping
PREP TIME
COOK TIME
4-6
SERVES
17
INGREDIENTS
MEDIUM
DIFFICULTY
INGREDIENTS
Toppings:
1 pound ground venison, browned and crumbled, seasoned with salt, pepper, and blended Italian seasoning mix
8 ounces mozzarella cheese, shredded
Sauce (recipe follows)
Crust:
2 2/3 cups flour
3/4 cup powdered milk
2 tablespoons sugar
1 teaspoon salt
1 packet quick-rise yeast
1 2/3 cups warm water (105 to 110 degrees)
2 tablespoons vegetable oil
Sauce:
6-ounce can tomato paste
1 cup water
1/3 cup olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
COOKING INSTRUCTIONS
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