Smoked Pheasant Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
basic pizza dough 5 small leeks, white and tender green portions only, cut into 1-1/2 inch long very fine julienne about 1/2 cup walnut oil or olive oil, preferably extra-virgin
salt freshly ground black pepper cornmeal, if using a pizza peel
3 cups (about 15 ounces) shredded Italian Fontina cheese 5 garlic cloves, minced or pressed one 2-1/2 to 3 pound smoked pheasant, boned and meat cut into bite-sized pieces or shredded



1 Prepare the dough and preheat the oven as directed in the basic recipe.
2 Toss the leeks with 2 tablespoons of the walnut or olive oil and season to taste with salt and pepper. Reserve.
3 Shape the pizza dough as directed in the basic recipe. Brush dough all over with walnut or olive oil, then top with the cheese, leaving a 1/2-inch border around the edges. Distribute the garlic and all but 1/4 cup of the reserved leeks over the cheese. Season to taste with salt and pepper. Drizzle evenly with walnut or olive oil.
4 Transfer the pie to the preheated baking surface and bake for 5 minutes. Remove from the oven, arrange the pheasant over the top, and continue cooking until the pheasant is warmed through and the crust is golden brown and puffy, about 5 minutes. Remove from the oven to a cutting tray or board and lightly brush the crust with walnut or olive oil. Sprinkle with the remaining leeks, slice, and serve immediately.

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