I’m married to a hunter. I’ve been made aware of this every single fall since the day we started dating 16 years ago. Back then, I never in my wildest dreams would’ve imagined myself cooking and eating what he brought home. But here I am. A little older, wiser and I actually find the thought of him hunting and me cooking it rather awesome.
I realize I am a dork… and I’m okay with it.
Before today, I’ve never broke down a pheasant into parts.
Yet, there I stood, squared off with a boning knife, staring down at these two birds ready to attack. I closed my eyes, took a deep breath and took a stab at it. 😉 I was amazed how easy it actually was! My knife slid down the keel bone and voila! I removed 4 breasts and then the tenderloins! And it only took me 10 minutes! I was proud of myself and not to mention I felt pretty bad ass!
If you need or want to check out an excellent step-by-step to learn how it’s done, then look here.
So when Pat told me we had pheasants, the first thing I thought of was barbecue pizza. For those who haven’t had the pleasure of trying bbq pizza… you are so missing out! You could easily swap out the pheasant for chicken, I just thought how cool would it be to try one of my favorite pizzas this way.
Just sprinkle a chicken (or pheasant) breast with salt, black pepper and a little garlic powder then grill them until they’re cooked through. For pheasants, because the breasts are smaller, it took me about 3 minutes a side. But, once cooked you only need a cup of meat diced up small.
To Make This Barbecue Pheasant Pizza You Will Need:
- olive oil for pan
- pizza dough
- 1/4 cup plus 3 tablespoons cup homemade sweet barbecue sauce, divided
- grilled chicken or pheasant
- red onion
- cooked bacon
- brick cheese or mozzarella
Lightly grease a nonstick rimmed baking sheet. Stretch the dough to fit the prepared pan. Spread 1/4 to 1/3 cup barbecue sauce out over the dough, leaving a little bit of an “edge”. Then, sprinkle 1 cup chopped grilled pheasant (or chicken), 1/4 cup diced red onions and 4 strips cooked and crumbled pieces of bacon.
Sprinkle with 6 ounces of freshly grated brick cheese. I get mine at the deli counter.
With the remaining three tablespoons of sauce, drizzle over top of the cheese. Bake in a 415 degree oven for seven minutes, rotate the pan and cook it for five to seven more minutes.
When the time is up, remove the pizza from the oven and let cool for a few minutes. It’s hard, but try your best to wait.
I have no words to describe how good this pizza smells and tastes! None. Zip. Zilch. Zero.
I’m totally a corner piece kind of gal. But I have a feeling I’m going to be making this pizza a lot this fall! Who’s coming over?
Barbecue Pheasant Pizza
- Preheat oven to 475° and oil a large, rimmed, metal baking sheet.
- Spread dough evenly on to the prepared pan.
- Spread the 1/4 to 1/3 cup of barbecue sauce over dough.
- Sprinkle with pheasant or chicken, bacon and red onions.
- Top with grated brick cheese and drizzle with 3 tablespoons of remaining sauce.
- Bake in the lower third of your oven until the crust is golden and the cheese has melted and is brown in spots. Approximately 12-15 minutes depending on your oven.
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