Festive Bison Pizza
Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 minutes | Serves: 4 portions
Directions
Step 1
Remove bison steak from refrigerator. Thinly slice and cut into bite size pieces. Bring slices to room temp before cooking.
Step 2
Place a pizza stone or baking sheet in oven; preheat oven to 450°F. Remove dough from refrigerator; set aside at room temperature.
Step 3
Whisk together flour and 1/4 cup of the milk in a small bowl until smooth. Heat remaining 1 cup milk in a small skillet over medium-high until bubbles form and milk just simmers. Stir in flour mixture; simmer, stirring often, until thickened and reduced to 1 cup, about 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream and 1/2 teaspoon each of the salt and pepper; set aside.
Step 4
Melt butter in a large skillet over high until foamy. Add onion, mushroom caps, garlic, and thyme; cook, stirring often, until mushrooms soften and release their liquid, 5 to 6 minutes. Add bison; sprinkle with remaining 2 teaspoons salt and 1 1/2 teaspoons pepper. Cook, stirring occasionally, until bison is browned and liquid has evaporated, 4 to 5 minutes. Remove from heat; let cool 10 minutes.
Step 5
Roll dough into a 14-inch circle on a lightly floured work surface. Sprinkle a pizza peel or rimless cookie sheet with cornmeal. Place dough on prepared peel. Prick liberally with a fork, and brush with 1 1/2 tablespoons of the oil. Slide dough off of peel and onto hot pizza stone in preheated oven. Bake 3 minutes; remove from oven.
Step 6
Brush a thin layer of your favourite tomato sauce on the pizza. Spread sour cream mixture in a circle on dough, leaving a 1-inch border. Top evenly with bison mixture and cheese. Return to oven, and bake at 450°F until cheese is bubbly and melted, 9 to 11 minutes. Remove from oven.
Step 7
Brush crust with remaining 1 1/2 tablespoons oil. Sprinkle pizza with paprika, chives, and roasted green pepper slices. Cut into wedges.
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Ingredients
- 1 – 226 g Noble Premium Bison Striploin or Sirloin
- 1 pound fresh pizza dough
- 2 tablespoons all-purpose flour, plus more for work surface
- 1 ¼ cups whole milk, divided
- 1 cup sour cream
- 2 ½ teaspoons kosher salt, divided
- 2 teaspoons black pepper, divided
- ¼ cup (2 oz.) unsalted butter
- 1 cup finely chopped yellow onion
- 10 ounces sliced fresh shiitake mushroom caps
- 5 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon yellow or white cornmeal
- 3 tablespoons olive oil, divided
- 12 ounces shredded part-skim mozzarella cheese (about 3 cups)
- 1/3 cup tomato bottled sauce
- 1 green pepper, roasted and sliced (optional)
- 1 tablespoon thinly sliced fresh chives
- 1 teaspoon paprika
