With Christmas over, now it is time to think about New Year’s Eve celebrations! So this pizza addict decided we needed a new pizza recipe to celebrate the fun! If you did not know about my pizza addiction, here is a montage of photos to prove my love for the delicious treat! Now any pizza can be shared…..maybe….sometimes…..oh heck, you just better make extra!!!
This is technically the second venison pizza recipe I have shared here at CafeTerra. The first venison love recipe was Grilled Venison and Veggie Pizza, which included a tomato base and some feta cheese.
This month the Fennel Friday Cooking Club is creating wild game recipes. AND since I have a freezer full of venison, thank you to my Dad, another venison recipe just made sense!
Today, the recipe I will share does not include a tomato base. Instead, you will be graced with lots of buttery love. Now to kick up the buttery happiness a notch, I added Herbes de Provence with fennel pollen. The flavors were perfect with venison and roasted veggies- AND since there was extra melted butter with some herbs left over Hubby decided to take one for the team and soak up the butter with a crusty bread. No reason to waste any of the ingredients right?
Since I was asked to be a part of the Fennel Friday Cooking Club, I have learned so much about fennel pollen. I love all the different ways you can incorporate fennel pollen into sweet and savory treats. My favorite fennel pollen mixture is the Divine Dessert. I have used the Divine Dessert in almost all my sweet treats lately. Next week you will get to drool over an apple treat! First, let’s devour this pizza recipe!
40 minPrep Time
25 minCook Time
1 hr, 5 Total Time
For the Roasted Veggies:
Preheat oven to 350 degrees Fahrenheit. Roast bell peppers, onion, and tomatoes for about 10-15 minutes, or depending on oven. Sit aside.
For Grilled Venison:
Preheat propane grill on high. Season the thinly cut venison strips with garlic powder, salt, and pepper. Grill each side for only one minute, any longer and you will over cook the meat.
For the melted Butter:
Melt one stick of butter, add in the Herbes de Provence while the butter is still warm.
To assemble pizza:
Grease pizza pan with cooking spray, and sprinkle corn meal on cooking spray. With piece of dough to fit 16 inch pan, spread out dough evenly.
Brush on melted butter and herb mixture.
Dice up the grilled venison, and top on the butter and herb mixture.
Next add roasted veggies and mushrooms.
Then add shredded cheese and bake in oven for 20-30 minutes depending on oven. Bake until the dough is golden brown cooked through.
To try the Herbes de Provence or even the Divine Dessert, stop by Pollen Ranch and pick up your very own tin of pure love! I hope you have a very safe New Year’s Eve!!! Make sure to eat in-style if you go out, or stay home, you deserve the best!