Venison flatbread pizzas
Homemade pizza is hands-down delicious. Our flatbread pizza is easy and quick to make. We top it with sustainable and lean New Zealand farm raised venison mince and fresh flavours. Perfect for an easy but impressive family night or gourmet picnic meal with friends. After making this, you’ll never want takeout pizza again.
Ingredients
Flatbread pizza dough:
- 2 cups self raising flour plus extra for flouring bench
- 1 cup natural unsweetened yoghurt
- 2 tsp runny honey optional
- 2 tsp salt
- ½ cup extra virgin olive oil
- Water as needed
Venison mince:
- 500 g New Zealand farm raised venison mince
- 2 garlic cloves minced
- 1 tbsp Italian herb seasoning
- 1 tbsp extra virgin olive oil
- salt & pepper
Toppings:
- 1 pot pesto
- 2 mozzarella balls torn
- 1 courgette peeled in ribbons
- extra virgin olive oil a drizzle
- chilli flakes optional
To serve:
- ½ cup Superb Herb basil
Instructions
- Preheat the oven to 230°C. Alternatively, use a pizza oven.
- For the flatbread pizza dough: combine all ingredients in a large bowl and mix well. Add water if needed. Turn out onto a floured bench and knead, then roll out two flatbread pizzas. Transfer to lined baking trays, cover, and leave in a warm place while you prepare the venison.
- For the venison mince: add oil to a frying pan over medium-high heat. Add remaining ingredients and fry until browned, about 3–5 minutes.
- Slather flatbread pizza dough with pesto, top with venison mince, courgette and mozzarella. Bake for 10–15 minutes, until the base is crispy and the mozzarella is deliciously melted.
- Serve with fresh basil and chilli flakes (optional).
Tried this recipe?Let us know how it was!
For a Middle-Eastern twist on this dish, try our venison lahmacun.
