The Whitetail Supreme Pizza is a wild game take on Italian from Mathews HQ.

Savory tomato sauce, two variations of venison, a pile of parmesan and freshly chopped veggies cooked in a cast-iron skillet. The results speak for themselves.

Prepare

MAKES 2-4 SERVINGS

Get Cooking

PIZZA SAUCE

1. Place tomatoes in a colander set over a bowl and give the tomatoes a little squeeze so they release any trapped juices. Let them drain for 30 minutes, if you can spare it.
2. Add salt, garlic, red pepper flakes and sugar (if the tomatoes taste overly acidic to you), to the tomatoes and blend in a blender or with an immersion blender until they reach your desired sauce texture. This will make more sauce than you need; you can save the remainder in the fridge for up to a week, or in the freezer for longer.

WHITETAIL SUPREME PIZZA

1. Form dough into ball. Coat large bowl with 1/4 tsp olive oil; place dough ball in bowl. Cover bowl with plastic wrap. Let dough come to room temp, about 1-2 hours.
2. Preheat oven to 500 degrees with rack in center. Place 12-inch cast-iron skillet in preheated oven 10 min. Remove skillet carefully from oven using oven mitts; set on heat-safe surface. Brush skillet carefully with remaining olive oil. Shape dough ball on lightly floured surface into 12-inch round, pressing out any air bubbles. Transfer to skillet carefully; form to fit bottom of skillet.
3. Cook ground venison in separate pan, set aside until ready to use as a topping.
4. Spread crust with sauce; top with fresh parmesan. Layer crust with ground venison, venison sausage, onions, peppers, and olives.
5. Bake 12-15 min. Remove skillet carefully from oven using oven mitts; transfer pizza to cutting board with spatula. Slice.