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Buffalo Pheasant Pizza

This is my homemade Buffalo Pheasant Pizza, pizza number two of my summer of pizza extravaganza, where every Saturday in the month of July, I'll try to post another gamebird-focused pizza recipe that we made here at home.

On this Buffalo pizza I'm substituting the traditional tomato-based pizza sauce with a white bechamel sauce. Layering on the cheese, then drizzling with Buffalo sauce. I love Buffalo sauce and was tempted to use it as my pizza sauce but was afraid it'd be too overpowering for the wife and kids if they decided to sample mine. I also could have mixed it with my Bechamel sauce to tame it down a little and give the white sauce a more traditional reddish pizza sauce color, but instead decided to just drizzle the sauce over top of the finished pizza.



These are small personal 12" pizzas, and the recipes I'm posting are for that size pizza. We make several of these at one time, with the wife, me, and kids each making their own. Usually, we'll just buy a bunch of toppings, and everyone will just design and eat their own pizzas, but we'll also sample each other's pizzas to see how they turned out.

Ingredients

Garlic Infused Oil

Bechamel Sauce

Pizza Dough

Buffalo Pheasant Pizza

Instructions

Garlic Infused Oil

Step #1 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 #1 Pour beer into measure cup and leave out, allowing to reach room temperature.

Step #2 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 #3 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 #4 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 #5 Once all the ingredients are incorporated and dough is formed, drizzle with a little olive oil.

Step #6 Spray inside of bowl with cooking oil spray.

Step #7 Transfer dough to bowl.

Step #8 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 #9 Then cover and let sit for another 20 to 30 minutes. I like to wrap mine in plastic wrap.

Step #10 After 20 to 30 minutes, it should be ready to use.

Bechamel Sauce

Step #1 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 #2 Let the flour brown for a minute.

Step #3 Pour in Heavy Cream

Step #4 Season with salt and pepper

Step #5 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 #1 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 #2 Add pheasant to hot skillet

Step #3 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 #4 Start pizza oven or conventional oven and allow to reach 450-500 degrees

Step #5 Punch dough down and form into roundish pizza, it doesn't have to be perfect.

Step #6 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 #7 Brush pizza crust with garlic infused Olive Oil

Step #8 Spoon on some of the Béchamel Sauce, spreading sauce with spatula, then sprinkle with cayenne pepper.

Step #9 Sprinkle with shredded Havarti and Mozzarella Cheese.

Step #10 Add shredded piece of Pheasant meat and diced red onions

Step #11 Drizzle with buffalo sauce

Step #12 Place in pizza oven and cook for 8 minutes or crust is golden brown, turning frequently.

Step #13 When done, drizzle with buffalo sauce.

Step #14 Add Arugula.

Step #15 Slice and enjoy!

Recipe Card

Buffalo Pheasant Pizza

Written by Jeff Davis Visit : Visit authors website

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Prep Time: 2 hours - Cook Time: 8 min

Ingredients

Garlic Infused Oil

3 clove(s) Garlic

1/2 cup(s) Olive Oil

Bechamel Sauce

3 tbsp Butter, Unsalted

3 tbsp All Purpose flour

1 1/2 cup(s) Heavy Cream

Freshly ground black pepper

Kosher Salt

Pizza Dough

1 1/2 cup(s) `00` Flour

1/2 cup(s) Pilser Beer - Like Miller LIte or Modelo

1 tsp Kosher Salt

1 tbsp Active Dry Yeast

1/2 tbsp Olive Oil

1 tbsp Optional - Sugar or Honey

Buffalo Pheasant Pizza

1 whole Pheasant Breast

1/8 cup(s) Diced Red Onion

Arugula

Buffalo Sauce

Shredded Havarti Cheese

Shredded Mozzarella Cheese

Instructions

Garlic Infused Oil

Step #1 - 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 #1 - Pour beer into measure cup and leave out, allowing to reach room temperature.

Step #2 - 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 #3 - 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 #4 - 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 #5 - Once all the ingredients are incorporated and dough is formed, drizzle with a little olive oil.

Step #6 - Spray inside of bowl with cooking oil spray.

Step #7 - Transfer dough to bowl.

Step #8 - 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 #9 - Then cover and let sit for another 20 to 30 minutes. I like to wrap mine in plastic wrap.

Step #10 - After 20 to 30 minutes, it should be ready to use.

Bechamel Sauce

Step #1 - 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 #2 - Let the flour brown for a minute.

Step #3 - Pour in Heavy Cream

Step #4 - Season with salt and pepper

Step #5 - 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 #1 - 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 #2 - Add pheasant to hot skillet

Step #3 - 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 #4 - Start pizza oven or conventional oven and allow to reach 450-500 degrees

Step #5 - Punch dough down and form into roundish pizza, it doesn't have to be perfect.

Step #6 - 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 #7 - Brush pizza crust with garlic infused Olive Oil

Step #8 - Spoon on some of the Béchamel Sauce, spreading sauce with spatula, then sprinkle with cayenne pepper.

Step #9 - Sprinkle with shredded Havarti and Mozzarella Cheese.

Step #10 - Add shredded piece of Pheasant meat and diced red onions

Step #11 - Drizzle with buffalo sauce

Step #12 - Place in pizza oven and cook for 8 minutes or crust is golden brown, turning frequently.

Step #13 - When done, drizzle with buffalo sauce.

Step #14 - Add Arugula.

Step #15 - Slice and enjoy!

About the Author

Jeff Davis

You may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.