Low in fat and high in vitamins, venison mince is a great alternative to beef mince.
Pizza night with a twist. This flatbread pizza is easy to make – the dough for the base can be made in minutes. Lean venison mince is combined with mozzarella, courgette and basil for the topping. Eat it at home or take it on a picnic.
Venison flatbread pizzas
Serves 4
Flatbread pizza dough ingredients
2 cups self-raising flour, plus extra for flouring bench
1 cup natural unsweetened yoghurt
2 tsp runny honey
Generous pinch of salt
1/2 cup extra virgin olive oil
Water, as needed
Venison mince ingredients
500g venison mince
2 garlic cloves, minced
1 Tbsp Italian herb seasoning
1 Tbsp extra virgin olive oil
Salt and pepper
Toppings ingredients
125g basil pesto
2 mozzarella balls, torn into pieces
1 courgette, peeled in ribbons
Extra virgin olive oil
Chilli flakes
Fresh basil leaves
Method
- Preheat the oven to 230C.
- Combine all the flatbread pizza dough ingredients in a large bowl and mix well. Add water if needed.
- Turn out onto a floured bench and knead until a smooth dough forms, then roll out two flatbread pizza bases. Don’t worry if the shape is a bit wonky, it all adds to the rustic charm.
- Transfer to lined baking trays, cover, and leave in a warm place while you prepare the venison.
- For the venison mince: add oil to a frying pan over medium-high heat. Add remaining ingredients and fry until browned, about 3–5 minutes.
- Slather flatbread pizza dough with pesto, top with venison mince, courgette and mozzarella. Bake for 10–15 minutes, until the base is crispy and the mozzarella is deliciously melted.
- Scatter fresh basil and chilli flakes over the top of the pizzas once they are cooked.