Venison Chorizo Salami Homemade Pizza
Fossil Farms is a pioneer in healthy and sustainable alternatives to conventional red meat. They specialize in providing the highest-quality farm-raised game, game birds, exotic meats and all natural meats in the country. This recipe uses their venison chorizo salami in place of a traditional pepperoni.
Recipe provided by Fossil Farms
Recipe provided by Fossil Farms
Recipe - RIDGEDALE (+Wines & Spirits)
Venison Chorizo Salami Homemade Pizza
Prep Time105 Minutes
Servings4
Cook Time10 Minutes
Ingredients
FOR THE PIZZA DOUGH: 2 1/4 teaspoons or 1 packet dry active yeast
1 teaspoon sugar
1 1/2 cups warm water (about 110 F)
2 tablespoons olive oil
2 teaspoons salt
3 1/2 – 4 cups all-purpose flour
FOR THE PIZZA: 1 package Fossil Farms Venison & Wagyu Beef Chorizo Salami, thinly sliced
1 cup pizza sauce
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup fresh spinach leaves
1/2 red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
1 sprig fresh parsley (optional)
Directions
- TO MAKE THE PIZZA DOUGH: Prepare the pizza dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5 minutes until frothy.
- Add the olive oil, salt and 2 cups of flour to the yeast mixture. Mix until combined.
- Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 6-8 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Punch down the dough and divide it into two equal portions. Roll each portion into a ball and let them rest for 10 minutes before rolling out.
- TO ASSEMBLE THE PIZZA: Heat oven to 475 F. If using a pizza stone, place it in the oven to heat up
- On a lightly floured surface, roll out each portion of the dough into a 12-inch circle. Transfer each dough to a pizza peel or a baking sheet lined with parchment paper.
- Spread a thin layer of pizza sauce over each dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese evenly over the sauce on each pizza.
- Arrange the sliced salami, fresh spinach leaves and red onion slices over the cheese. Feel free to add more or less of any ingredient based on your preferences.
- Sprinkle the grated Parmesan cheese, dried oregano and crushed red pepper flakes (if using) over the top.
- Transfer the pizzas to the heated pizza stone or place baking sheet in the oven.
- Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove the pizzas from the oven and let it cool for a few minutes before slicing and serving.
Makes 2 - 12-inch pizzas.
TIP: Short on time? Use 2 L&B Pizza Dough balls in place of homemade dough. Prepare according to package directions.
105 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Red Star Active Dry Yeast, 3 Each
Huge Deal
$1.59 was $2.29$0.53 each
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Not Available
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Gold Medal All-Purpose Flour, 5 Pound
2/$5 Deal
$2.50 was $5.49$0.50/lb
Fossil Farms Venison & Wagyu Beef Chorizo Salami, 5 Ounce
Huge Deal
$11.99 was $14.99$2.40/oz
Carbone Pizza Sauce, 14 Ounce
$6.99$0.50/oz
Kraft Shredded Mozzarella Cheese, 8 Ounce
$3.99$0.50/oz
Sartori Grated Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
Spinach Leaves Bunched, 1 Each
$2.49
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
L&B Greek Oregano, 0.6 Ounce
Deal
$4.49 was $5.19$7.48/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
Deal
$5.49 was $6.19$3.66/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Directions
- TO MAKE THE PIZZA DOUGH: Prepare the pizza dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5 minutes until frothy.
- Add the olive oil, salt and 2 cups of flour to the yeast mixture. Mix until combined.
- Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 6-8 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Punch down the dough and divide it into two equal portions. Roll each portion into a ball and let them rest for 10 minutes before rolling out.
- TO ASSEMBLE THE PIZZA: Heat oven to 475 F. If using a pizza stone, place it in the oven to heat up
- On a lightly floured surface, roll out each portion of the dough into a 12-inch circle. Transfer each dough to a pizza peel or a baking sheet lined with parchment paper.
- Spread a thin layer of pizza sauce over each dough, leaving a small border around the edges. Sprinkle half of the shredded mozzarella cheese evenly over the sauce on each pizza.
- Arrange the sliced salami, fresh spinach leaves and red onion slices over the cheese. Feel free to add more or less of any ingredient based on your preferences.
- Sprinkle the grated Parmesan cheese, dried oregano and crushed red pepper flakes (if using) over the top.
- Transfer the pizzas to the heated pizza stone or place baking sheet in the oven.
- Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove the pizzas from the oven and let it cool for a few minutes before slicing and serving.
Makes 2 - 12-inch pizzas.
TIP: Short on time? Use 2 L&B Pizza Dough balls in place of homemade dough. Prepare according to package directions.