Instructions
Garlic Infused Oil
Step #2 - Slice garlic place in a bowl and cover with Olive Oil. Allow to sit a couple of hours before using. We'll use this to brush on the pizza dough before cooking, it'll give the crust some nice flavor. This will make more than enough for several pizzas. What you don't use, stick in the refrigerator to use at a later date. You can use it on more than just pizzas and it'll get better over time.
Pizza Dough
Step #4 - Pour beer into measure cup and leave out, allowing to reach room temperature.
Step #5 - In mixing bowl, add flour, yeast and salt. Optionally you can add in a little sugar or honey, if you like a sweeter, darker crust.
Step #6 - Add dough hook to mixer and turn on, setting speed to slow. Pour in warm beer. Allow to come together on low setting for a few minutes, then turn speed up to medium. Starting out on a higher setting might sling flour everywhere. Use a spatula to scrap down the sides of the mixing bowl.
Step #7 - Run on medium for 5-7 minutes. Dough should be supple yet firm. If it's too firm, add a little more water or beer. If it's to loose, add a little more flour.
If you don't have a mixer, you can incorporate by hand. Turn out onto a well flour surface to knead by hand.
Step #8 - Once all the ingredients are incorporated and dough is formed, drizzle with a little olive oil.
Step #9 - Spray inside of bowl with cooking oil spray.
Step #10 - Transfer dough to bowl.
Step #11 - Cover bowl with moist towel and allow to rest for 2 hours in a warm spot, it should double in size. Turn dough out onto well-floured surface and form into round loaf like shape.
Step #12 - Then cover and let sit for another 20 to 30 minutes. I like to wrap mine in plastic wrap.
Step #13 - After 20 to 30 minutes, it should be ready to use.
Bechamel Sauce
Step #15 - Pour 1 1/2 cup of heavy cream into measuring cup and leave out so it can reach room temperature. In a small sauce pan on medium heat, add butter. Allow butter to melt, then add flour, using a whisk to combine.
Step #16 - Let the flour brown for a minute.
Step #17 - Pour in Heavy Cream
Step #18 - Season with salt and pepper
Step #19 - Whisk until it starts to thicken, then remove from heat.
Optionally, you could add a little shredded cheese to this sauce at this point to make it even more cheesy, but I am not doing this here because I'll be using this sauce to make a couple different pizzas with different cheeses.
Buffalo Pheasant Pizza
Step #21 - Add skillet to stove top, setting heat to medium high. Add 1 tablespoon of butter or cooking oil to skillet and allow to get hot. Season the the pheasant breast on both sides with salt and pepper.
Step #22 - Add pheasant to hot skillet
Step #23 - Cook for a few minutes until brown, then flip. Don't cook all the way through, it should still be a little pink in the center. It'll finish off in the pizza oven. Remove the pheasant to plate. Allow to cool, then shred.
Step #24 - Start pizza oven or conventional oven and allow to reach 450-500 degrees
Step #25 - Punch dough down and form into roundish pizza, it doesn't have to be perfect.
Step #26 - Cover a small baking sheet or pizza peel with corn meal, these be the marbles that allow the pizza to slide off into the oven. Move your dough to the corn meal covered peel.
Step #27 - Brush pizza crust with garlic infused Olive Oil
Step #28 - Spoon on some of the Béchamel Sauce, spreading sauce with spatula, then sprinkle with cayenne pepper.
Step #29 - Sprinkle with shredded Havarti and Mozzarella Cheese.
Step #30 - Add shredded piece of Pheasant meat and diced red onions
Step #31 - Drizzle with buffalo sauce
Step #32 - Place in pizza oven and cook for 8 minutes or crust is golden brown, turning frequently.
Step #33 - When done, drizzle with buffalo sauce.
Step #34 - Add Arugula.
Step #35 - Slice and enjoy!
