Venison sausage and potato pizza with mozzarella and thyme
Venison is a a great source of protein and incredibly low in fat. Fire up your wood fired oven for this venison sausage and potato pizza with mozzarella and thyme.
METHOD:
- Preheat the oven to 220°C/200°C fan
- To make the pizza dough, put the flour, yeast and salt into the bowl of a stand mixer. Add the olive oil and warm water and, using a dough hook, knead for 5 minutes or until the dough is smooth and elastic. Transfer the dough to a greased bowl, cover and stand in a warm place for at least 1 hour or until the dough has doubled in size.
- Meanwhile, dust 2 large baking trays with semolina.
- Take the dough out of the bowl and transfer to a lightly floured surface. Knock the air out of the dough and then cut it in half. Roll each half out to approx. 20-40cm ovals and then transfer to the prepared baking trays.
- Combine the sausage meat with 2 tbsp of olive oil and dot onto the pizza bases. Scatter over the potato and onion slices, Cheddar cheese, mozzarella and thyme sprigs. Drizzle with a little olive oil and bake the pizzas in the preheated oven for 20-25 minutes or until cooked.
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