If you had one thing to choose to eat on July 4th weekend, what would it be? Most would choose some type of grilled meat, or vegetable. It is one of the biggest grilling weekends of the year, of course. How about shaking things up a bit? You could show off a Boozy Grilled Pineapple Upside-Down Cake, or a unique side-dish Grilled Green Tomatoes with Quinoa, Blue Cheese, & Bacon, or just make it a splurge weekend with Grilled Banana Splits!
Now personally for me I would HAVE to choose grilled pizza of course! I am a pizza addict, after all! Do you remember the Grilled BBQ Chicken Pizza where everything was made from scratch? Well the grill master and I decided to knock our socks off AGAIN…..AND we were successful! We decided to use our favorite meat of choice, venison.
Growing up, venison was the meat of choice in any dish for my family. Adding this lean meat to a grilled pizza just makes sense, right? If you are curious about what else you could try with venison, you could try Pulled BBQ Venison Sliders, or some delicious Grilled Mediterranean Nachos.
Now of course like any grilled dish the grill master and I make, there is a bit of a process…..BUT I promise the end game will be BEYOND worth it!!
The dough to a pizza is a VERY crucial part to the recipe. I have made many different pizza dough recipes in search of that one that makes me do a happy dance. Guess what we found with this pizza? YUP, you guessed it, the perfect pizza dough recipe! I am a huge fan of Red Star Yeast! Here are my New York Style Bagels, and Homemade Egg Bread swirled with love, both recipes were made with Red Star Yeast! This Red Star Yeast pizza dough recipe has a delicious flavor, chewy, nutty, moist, AND the extreme happy dance mixed in!
We made homemade dough, homemade chunky tomato sauce, then added grilled venison, grilled mushrooms and peppers, arugula, and feta…….OH MY WORD!!!!!!! Okay wait…..let’s start from the beginning first…..
1 hrPrep Time
1 hrCook Time
2 hrTotal Time
For the dough recipe: follow this link for the recipe methods and instructions .
For the venison rub: In a small bowl, mix together salt, paprika, ground black pepper, garlic powder, onion powder, cayenne, fresh rosemary, and fresh oregano.
To grill the venison: Use Propane Grill and set at medium high heat - With grill basket, place thin strips of venison that have been coated generously with rub, and sear both sides of meat, sit aside for later use.
For the poblano peppers: On propane or charcoal grill, place whole peppers on direct heat for about 3 minutes on each side, then cook for 5 minutes on in-direct heat until the peppers deflate. Place roasted peppers in a bowl of ice water and immediately start removing the skin. Dice the peppers and sit aside.
For the mushrooms: Grill the mushrooms on propane grill, on direct heat, use a grill-safe vegetable tray and cook for about 7 minutes. Sit aside.
For the sauce: In a medium sauce pot on medium heat, cook down the diced tomatoes, onions, garlic, salt and pepper. Let it cook together for about 15 minutes, add in the fresh basil and cook for the remaining 10 minutes. Sit the sauce aside.
To assemble pizza: Spread out dough on a pizza stone, spread sauce evenly on the dough, next add diced cooked venison, arugula, grilled mushrooms, diced roasted poblano peppers, and feta cheese.
On propane grill: On direct heat, place pizza stone with assembled pizza on grill and cook for 30 to 45 minutes, or until the dough is golden brown on the sides, and bottom of pizza is cooked through and golden brown.
For first half of the cooking process, have the propane grill lid closed, for the second half of the cooking process keep the lid open to prevent the cheese from burning.
This is one of those recipes where the first bite will stop you in your tracks. The flavors brought together in this pizza are perfectly combined, and deliver a different taste from the beginning of the bite to the very end. A pizza should have one happy bite after another, AND end with a serious happy dance!
Do you have a favorite pizza dough recipe?
What are your favorite veggies to add to your pizza?