Festive Bison Pizza
Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 minutes | Serves: 4
Directions
Remove bison steak from refrigerator. Thinly slice and cut into bite size pieces. Bring slices to room temp before cooking.
Place a pizza stone or baking sheet in oven; preheat oven to 450°F. Remove dough from refrigerator; set aside at room temperature.
- Sour Cream Sauce: 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.
- Bison Topping: 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.
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.
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.
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 226g Noble Premium Bison Grilling Steak
1 pound fresh pizza dough
2 T all-purpose flour, plus more for work surface
1 ¼ cups whole milk, divided
1 c sour cream
2 ½ tsp kosher salt, divided
2 tsp black pepper, divided
¼ cup (2 oz.) unsalted butter
1 c finely chopped yellow onion
10 ounces sliced fresh shiitake mushroom caps
5 garlic cloves, minced
1 T chopped fresh thyme
1 T yellow or white cornmeal
3 T olive oil, divided
12 ounces shredded part-skim mozzarella cheese (about 3 cups)
1/3 c tomato bottled sauce
1 green pepper, roasted and sliced (optional)
1 T thinly sliced fresh chives
1 tsp paprika
