Venison sausage and potato pizza with mozzarella and thyme

Ingredients

Serves: 4
400g strong flour
2 tsp yeast
2 tsp salt
60ml olive oil, plus 2 tbsp and a little for drizzling
250ml warm water
Semolina, for dusting
300g venison sausages, casings removed
1 large potato, very thinly sliced
1 small red onion, peeled and very thinly sliced
100g mature Cheddar cheese
1 mozzarella ball, torn into pieces
Small sprigs of fresh thyme


Words by:
Rachel Green
Featured in:
April 2025

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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