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Button Buck
Group: Forum Members
Last Login: 12/21/2007 7:53:36 PM
Posts: 35,
Visits: 0
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1 lb Ground Venison
1 10 oz jar Prego Italian Sauce, use ¾ of the jar
1 12 oz jar Artichoke Hearts (in brine only), sliced about ½” thick (optional)
1 4 oz can Sliced Mushrooms, drained
1 2.25 oz can Slice Black Olives, drained
1 ½ White Onion, peeled, sliced into rings
1 10 oz tube “pre-made” Pizza Crust
8 oz Roasted Red Bell Pepper, cut into strips
1 Fresh Orange Bell Pepper, seeded, cut into rings
5 oz Pepperoni , Sliced into 1/8” slices
8 oz Shredded Mozzarella, Provolone, Cheddar Cheese
Lay out pre-made pizza crust onto greased 10x15 sheet pan. Brown ground venison over medium high heat until done. Spread Italian Sauce over pizza dough. Sprinkle cooked ground venison over pizza sauce and pizza crust. Layer pepperoni slices, sliced mushrooms, black olives, onions, roasted red bell peppers slices, fresh orange bell pepper rings, artichoke heart pieces. Top with cheese. Pre-heat oven to 400 degrees, place pizza in oven. Cook for 15 to 18 minutes for “thin crust” 18 to 20 minutes for “thick crust”. Slice into squares.
Note* this pizza hasn't been cooked yet
cooked
Camo Solutions
Licensed Partener of Mossy Oak
www.camo-solutions.com
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