Elk Sausage Pizza is a fun way to use up any elk sausage you may have in the freezer. I used an Italian type elk sausage, but you can use whatever you have, venison sausage or pork sausage, it’s all good. I use Bobby Flay’s recipe for pizza dough, but you can use your favorite or already prepared pizza dough. If you use the already prepared stuff, this comes together so fast!
PrintElk Sausage Pizza
Ingredients
for the dough:
3 1/2 C flour, bread flour is best
1 t sugar
1 envelope dry yeast
1 1/2 C very warm water
2 t Kosher Salt
4 t olive oil, divided in half
For the pizza:
1 1/3 C pizza sauce or tomato sauce
1/2 C marinated artichoke hearts, chopped
1/4 C sliced black olives
1/2 C sliced onions
1/2 C sliced mushrooms
2 t butter
1 1/2 C shredded mozzarella
Instructions
Mix the flour, yeast, sugar and kosher salt in the bowl of a stand mixer
While the machine is running, add the water and 2 T of olive oil and beat until the dough forms a soft ball – the bread hook works best for this
Scrap the dough onto a floured surface and gently knead into a ball
Grease a large bowl with the remaining 2 T olive oil and place the dough in it, turning it so that the top part has some oil on it
Cover with plastic wrap and a dish towel and place in a warm place until it doubles in size, about an hour
Roll the dough out into desired form, this will make either two round pizzas or one large half sheet size
Let it set, covered for about 10 minutes
Saute onions and mushrooms in butter until they soften, about 10 minutes
Sprinkle onions and mushrooms on pizza with olives, artichokes and anything else that trips your trigger
Sprinkle with the cheese
Bake in a 400 degree oven for 15 or 20 minutes, or until cheese is melted and bubbly
Absolutely great way to make week dinner using leftovers ! Thank you RMW !
★★★★★