BBQ Pheasant Pizza

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Prep Time: 1-2 Hours - Cook Time: 12-15 Minute

A wild game twist on a classic – BBQ pheasant pizza is a delicious substitution for BBQ chicken pizza. Use your favorite homemade pizza dough recipe or buy it already made at the store.



 

Ingredients

Pizza dough/crust, homemade or store-bought
2 tsp Oil
2 Pheasant Breast
Kosher Salt, to taste
Quarter of Red Onion, thinly sliced
1/2 cup(s) BBQ Sauce
1/4 cup(s) Marinara Sauce
10 oz Fresh Mozzarelle Cheese, sliced
4-5 Green Onions, white and light green parts chopped
1/4 cup(s) Fresh Cilantro, chopped
Red Pepper Flakes, to taste


Instructions

Step #1 Lightly sprinkle salt on pheasant and coat with about ¼ cup of BBQ sauce.


Step #2 Prepare the grill for medium heat cooking. Then cook pheasant breasts for about 5 minutes on each side, or until just cooked through. Do not overcook. Slice the pheasant into small pieces. Set aside.


Step #3 Heat oil in a skillet and sweat red onion until softened and slightly caramelized, about 7 minutes. Set aside.


Step #4 Preheat oven to 450° Fahrenheit, or 500° if your oven will go that high. Set pizza stone or cookie sheet onto the middle rack and let it warm up at least 10 minutes after the oven comes to temperature.

To make the pizza sauce, combine ¼ cup of BBQ sauce and ¼ cup of marinara sauce. Flatten pizza dough on a lightly floured cutting board or pizza peeler to avoid sticking. Then spread the pizza sauce mixture onto the dough.


Step #5 Top the pizza with sliced mozzarella cheese, pheasant, sautéed red onion and green onion. Slide the pizza onto the hot pizza stone or cookie sheet in a preheated oven. Bake for 12-15 minutes, or until cheese is melted and crust turns golden brown and crispy to your preference. Remove pizza from the oven. Garnish with chopped cilantro and red pepper flakes. Cut into desired size pieces and serve immediately.


Recipe Card

BBQ Pheasant Pizza

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Prep Time: 1-2 Hours - Cook Time: 12-15 Minute



Ingredients


Pizza dough/crust, homemade or store-bought
2 tsp Oil
2 Pheasant Breast
Kosher Salt, to taste
Quarter of Red Onion, thinly sliced
1/2 cup(s) BBQ Sauce
1/4 cup(s) Marinara Sauce
10 oz Fresh Mozzarelle Cheese, sliced
4-5 Green Onions, white and light green parts chopped
1/4 cup(s) Fresh Cilantro, chopped
Red Pepper Flakes, to taste


Instructions


Step #1 - Lightly sprinkle salt on pheasant and coat with about ¼ cup of BBQ sauce.
Step #2 - Prepare the grill for medium heat cooking. Then cook pheasant breasts for about 5 minutes on each side, or until just cooked through. Do not overcook. Slice the pheasant into small pieces. Set aside.
Step #3 - Heat oil in a skillet and sweat red onion until softened and slightly caramelized, about 7 minutes. Set aside.
Step #4 - Preheat oven to 450° Fahrenheit, or 500° if your oven will go that high. Set pizza stone or cookie sheet onto the middle rack and let it warm up at least 10 minutes after the oven comes to temperature. To make the pizza sauce, combine ¼ cup of BBQ sauce and ¼ cup of marinara sauce. Flatten pizza dough on a lightly floured cutting board or pizza peeler to avoid sticking. Then spread the pizza sauce mixture onto the dough.
Step #5 - Top the pizza with sliced mozzarella cheese, pheasant, sautéed red onion and green onion. Slide the pizza onto the hot pizza stone or cookie sheet in a preheated oven. Bake for 12-15 minutes, or until cheese is melted and crust turns golden brown and crispy to your preference. Remove pizza from the oven. Garnish with chopped cilantro and red pepper flakes. Cut into desired size pieces and serve immediately.


About the Author

Jenny and Rick Wheatley
Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State – Nebraska. Their recipes have appeared in numerous publications, including Petersen’s Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.

 


Photo Credit

Jenny and Rick Wheatley
Visit artist website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State – Nebraska. Their recipes have appeared in numerous publications, including Petersen’s Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.



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