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Barbecue Smoked Venison Pizza

Barbecue Smoked Venison Pizza


Pizza Dough

  • 300g strong white flour
  • 10g salt
  • 5g dried active yeast
  • 10g honey
  • 20g olive oil
  • 220g water

Barbecue Sauce

  • 10g olive oil
  • 2 garlic cloves
  • 1/2 small white onion
  • 10g tomato paste
  • 200g tinned tomatoes
  • 40g soft dark brown sugar
  • 20g malt vinegar
  • 2tbsp Worcestershire sauce
  • 2tsp dried oregano
  • 20g bourbon (optional)


  • 1/2 pack of Mingarry Smoked Venison
  • 1/2 red onion
  • 1 yellow pepper
  • 20g spinach


For the pizza dough

  • Place all of the ingredients for the pizza dough in a stand mixer with the dough hook attached
  • Mix on medium speed for around ten minutes until an elastic dough forms that starts to rise up the dough hook
  • Remove the dough from the stand mixer and shape into a tight ball – lightly coat with oil and place into a large bowl – cover the bowl with clingfilm
  • Allow the dough to prove in a warm place for 1 hour, until roughly doubled in size
  • Knock back the dough and reform into a ball – replace into the bowl, cover with clingfilm and allow to prove for a further 30 minutes
  • Once the dough is fully risen, knock it back one more time and shape into a tight ball – allow to rest on the countertop under a towel for 20 minutes
  • Stretch out the dough into a large, thin round and place onto a lightly floured baking sheet

For the barbecue sauce

  • Finely mince the garlic and onions, and sweat them in a pan over a low heat in a little oil for five minutes until softened and translucent
  • Add the tomato paste to the pan, and cook out with the onions and garlic for a further two minutes until lightly caramelised
  • Add the rest of the ingredients into the pan and bring to the boil
  • Reduce the heat and allow to simmer for around twenty minutes before removing from the heat completely and blending into a smooth sauce

For the toppings

  • Tear the smoked venison into large pieces
  • Grate the mozzarella
  • Blanch the spinach leaves in boiling water for thirty seconds before draining, shocking with cold water to stop the cooking, and then squeezing most of the moisture out of the leaves
  • Finely slice the onion and pepper into thin strips

Heat your oven to 230C, placing a second baking sheet onto the top shelf of the oven

Ladle the finished sauce onto the pizza, just barely covering the dough – take the sauce almost all the way to the edge of the pizza

Scatter the mozzarella onto the pizza, giving decent coverage

Arrange the rest of the toppings onto the pizza and drizzle with a little olive oil

Slide the pizza off of the floured baking sheet and onto the preheated baking sheet in the oven

Bake for 8-10 minutes until the base is cooked through and crisp, the cheese has melted and bubbled, and the vegetables are nicely charred

Remove from the oven, slice, and serve

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