1 lb. ground venison
2 heads garlic, minced
2 tsp. chili powder
2 tsp. cumin
2 tsp. dried thyme
Cayenne to taste
Salt and Pepper to taste
1 bag pre-made pizza dough (or make your own)
1 jar pizza sauce or your favorite marinara sauce
1 ball of mozzarella or burrata cheese (you can also use shredded)
1 small bunch of arugula
Corn meal for rolling out the dough
Optional: Chili oil for drizzling, Parmesan cheese for extra bite
Sauté the garlic on medium low heat for a minute or two until it starts to soften. Add the venison to the pan over medium heat.
Add the spices and continue to brown the meat until it is just cooked through but still has its juices. The meat will cook a little bit on the pizza and you don't want it to dry out. (As an alternative to these spices you can use your favorite venison rub or spice mix.)
Sprinkle some corn meal onto the counter. Place the pizza dough on the cornmeal and cut the dough in half. One bag of dough will make two pizzas.
Using a rolling pin and cornmeal as necessary to prevent sticking, roll out one piece of the dough as thinly as you can. Then use your hands to stretch the dough from the edges to get it as thin as possible, or to your preference.
Sprinkle more cornmeal onto a pizza spatula or a cookie sheet without a lip. Transfer the dough to the spatula and give it a shake to make sure that it will slide off the spatula onto the stone. Add more cornmeal if necessary.
Add a layer of sauce to the dough. Dust the whole pizza with some garlic powder, focusing on the crust for a garlicky bite.
Add your venison and cover evenly with the mozzarella or burrata cheese.
Top with a few spoonfuls of extra sauce.
Carefully slide the pizza onto the pizza stone and close the top of the grill or the oven.
Check the pizza after 3-5 minutes and see if the bottom is browning. The pizza may take up to 10 minutes but should be done in 7-8 minutes. Remove from oven when the cheese is bubbling and the edges of the dough are golden brown.
Top the pizza with a handful of arugula, and a grating of Parmesan cheese and a drizzle of chili oil if desired.