Pheasant Pizza
I can't take credit for developing this recipe, but it is a favorite of my family. The picture, however, is mine.
You can easily substitute chukar, quail or grouse for the pheasant. You can even you chicken if you are of a more domestic bent.
I use an entire bird when make this recipe — i.e. one whole pheasant does quite nicely. I just dice it up, brown it and set it aside before starting the rest. I roast the peppers before beginning the sauce as well, and usually open a bottle of wine as the very first step. I use a bit more onion and quite a bit more of the garlic, cheeses and capers.
1 12-inch pizza crust
1 small onion, thinly sliced
1-1/2 cups cooked pheasant, cut up
*1 medium red pepper, roasted seeded and cut into strips
1 cup Monterey Jack cheese, shredded
1 tablespoon capers, drained
Sauce:
1 tablespoon butter
1/4 cup finely chopped onion
2 cloves garlic, minced
1 cup milk
1/4 teaspoon white pepper
1/4 teaspoon instant chicken bouillon granules
1/3 cup shredded fresh Parmesan cheese
Heat oven to 425°F. In 1-quart saucepan, melt butter over medium-low heat. Add Chopped onion and the garlic. Cook for 2 to 3 minutes, or until onion is tender, stirring frequently. Stir in flour and white pepper. Blend in milk and bouillon Cook for 8 to 10 minutes, or until sauce is thickened and bubbly, stirring constantly. Remove from heat. Add Parmesan cheese. Stir until melted.
Place crust on pizza pan, pizza stone or baking sheet. Spread sauce to within 1 inch of edgge. Top sauce evenly with sliced onion, pheasant pieces, red pepper and cheese. Bake for 15 to 18 minutes, or until cheese is melted and lightly browned. Sprinkle with capers.
*To roast pepper, place it under broiler with surface 4 inches from heat. Roast until skin is blackened and blistered, turning pepper frequently. Place pepper in closed paper or plastic bag for 10 minutes. Peel and discard skin from pepper; prepare as directed.
I can't take credit for developing this recipe, but it is a favorite of my family. The picture, however, is mine.
You can easily substitute chukar, quail or grouse for the pheasant. You can even you chicken if you are of a more domestic bent.
I use an entire bird when make this recipe — i.e. one whole pheasant does quite nicely. I just dice it up, brown it and set it aside before starting the rest. I roast the peppers before beginning the sauce as well, and usually open a bottle of wine as the very first step. I use a bit more onion and quite a bit more of the garlic, cheeses and capers.
1 12-inch pizza crust
1 small onion, thinly sliced
1-1/2 cups cooked pheasant, cut up
*1 medium red pepper, roasted seeded and cut into strips
1 cup Monterey Jack cheese, shredded
1 tablespoon capers, drained
Sauce:
1 tablespoon butter
1/4 cup finely chopped onion
2 cloves garlic, minced
1 cup milk
1/4 teaspoon white pepper
1/4 teaspoon instant chicken bouillon granules
1/3 cup shredded fresh Parmesan cheese
Heat oven to 425°F. In 1-quart saucepan, melt butter over medium-low heat. Add Chopped onion and the garlic. Cook for 2 to 3 minutes, or until onion is tender, stirring frequently. Stir in flour and white pepper. Blend in milk and bouillon Cook for 8 to 10 minutes, or until sauce is thickened and bubbly, stirring constantly. Remove from heat. Add Parmesan cheese. Stir until melted.
Place crust on pizza pan, pizza stone or baking sheet. Spread sauce to within 1 inch of edgge. Top sauce evenly with sliced onion, pheasant pieces, red pepper and cheese. Bake for 15 to 18 minutes, or until cheese is melted and lightly browned. Sprinkle with capers.
*To roast pepper, place it under broiler with surface 4 inches from heat. Roast until skin is blackened and blistered, turning pepper frequently. Place pepper in closed paper or plastic bag for 10 minutes. Peel and discard skin from pepper; prepare as directed.
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