Roasted Pumpkin & Venison Pizza with wholemeal rosemary crust.
Don’t tuck that bottle of pinot away just for special occasions! It goes down a treat with a bunch of friends and some tasty pizza in front of the winter fire. This one is a firm family favorite and can be whipped up with ease to feed a crowd.
Pizza Dough (makes 2 large pizzas)
2 Tbsp olive oil
1 tsp salt
400gm high grade plain flour
200gm wholemeal flour
1 tsp chopped rosemary
2 ½ tsp dried yeast
250 gm venison hind leg steak,
marinaded in 1 Tbsp olive oil, 1 Tbsp soy sauce, 1 Tbsp chilli sauce for at least 1 hr
Wedge of pumpkin, peeled, sliced & cut into pieces
1 large red onion, quartered
1 whole head of garlic, top trimmed
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 Tbsp tomato paste
2 Tbsp basil pesto
Approx 100gm brown mushrooms, sliced
2 large handfuls baby spinach
Fresh rosemary sprigs& chopped fresh thyme
Mix dough ingredients together in bowl and knead till smooth. Cover and leave to rise in warm place till doubled in size.
Sprinkle pumpkin, red onion and head of garlic with oil and balsamic, toss to coat and roast in hot oven 200degc for 10-15 mins till just cooked. (Garlic may take a little longer)
Squeeze out cooked garlic, mash and mix to paste with tomato and pesto.
Heat a heavy-based pan till hot and sear the marinaded venison steak on both sides. Allow to rest briefly then slice into strips.
Divide dough in two and roll out thinly. Spread each base with garlic paste mixture. Top with the roasted pumpkin and sliced red onion. Scatter over venison strips, sliced mushrooms, and half the baby spinach leaves. Sprinkle lightly with mozarella, fresh herbs, salt & ground black pepper.
Cook in hot oven (210 deg c) till base is cooked and crisp and the topping just starting to colour.
To serve, garnish with the remaining fresh baby spinach leaves and shavings of parmesan.