Pheasant Pizza

I decided to make several last-minute Pheasant pizzas based on this Wildchow recipe and found that I didn’t have the right ingredients, so I made some substitutions. I thought they turned out pretty darn good. I substituted: red wine vinegar for balsamic vinegar, purple onions for yellow, and bleu cheese for feta. Instead of making my own pizza dough, I used flour tortillas.

pheasant pizza


This is the best pizza crust recipe! I’ve been trying to find the best one for only…20 years! After a little food science research, I figured out the best water to flour ratio for a home oven. With out the parchment paper, it would be near impossible to make this work. If you want the crust to be crispy and chewy, you must keep the water content high. Don’t be tempted to add more flour.

Remember to crank your oven to the highest temp setting and adjust the oven rack to the center of the oven. Yummy home-made pizza that rivals any pizza joint awaits you!

fast acting yeast in warm water 110 degrees1. Dissolve yeast until it is foaming, about 5 minutes

2. Place 2 1/3 cups of bread flour in the food processor with 2 tsp of coarse salt and pulse to mix.

Cusinart Food Processor3. With the food processor running, pour 1 table-spoon of…

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2 Responses to Pheasant Pizza

  1. 2browndawgs says:

    That looks yummy and I have some pheasants to use. Did you cook the pheasant first? I want to try this. 🙂 I like your substitution of red onion.


  2. Thanks. I boiled and de-boned all my pheasants, then froze the meat in packages. I imagine that my pizzas has a slightly sweeter taste than Wildchow’s recipe, since I used the red onions and red wine vinegar. I’d still like to try her original recipe, maybe on grouse or partridge as well.


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