The Food Truck

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Ep 4 - Venison pizza

Venison pizza

Makes 2 /serves 4

3 Tbsp tomato sauce
3 Tbsp onion jam

100g smoked field mushrooms, sliced
40g Pecorino cheese, grated
50g venison
3 Tbsp salsa verde
50g snow pea shoots

Preheat oven to 200 C.

Roll base out as thinly as possible.

Spread tomato sauce and onion jam on base.

Top with mushrooms and half the Pecorino cheese.

Place onto hot tray and bake in preheated oven until base is crisp and lightly browned.

Slice venison very thinly and place on pizza with salsa verde.

Finish with the remaining Pecorino cheese and snow pea shoots.

Wholemeal pizza dough top

150g white flour
50g wholemeal flour
1/4 tsp salt
60 ml reduced fat milk
60 ml water
7g dried yeast
1/4 tsp sugar

Sift white and wholemeal flour and salt together and place in a warm place.

Gently heat milk and water to blood temperature. Add yeast and sugar, and leave in a warm place for the yeast to activate and bubble.

Add liquid to flour mixture.

Knead by hand or in a mixer until smooth.

Cover and leave in warm area to double in size.

Knead again and rest before using.

Sprinkle flour on a board and roll dough into two pizza bases.

Place onto hot tray ready for topping

Tomato sauce top

300g beefsteak tomatoes
5 garlic cloves, peeled
20g each, rosemary, thyme, basil and parsley
Pinch salt
1 Tbsp olive oil
Handful fresh basil and parsley

Spray an oven tray with oil.

Slice tomatoes in half, horizontally and arrange on oven tray.

Add garlic, rosemary, thyme, basil and parsley and small amount of sea salt to the oven tray.

Cook overnight at 100 C.

Remove from tray and purée in kitchen blender, adding a handful of fresh basil and fresh parsley.

Venison top

200g venison
1 Tbsp sea salt
1 Tbsp pepper corns
1 Tbsp ground juniper and cumin

Trim excess fat from venison.

Sprinkle small amount of sea salt over the venison and place on a tray that allows the salt liquids to be collected.

Cover and place in refrigerator overnight.

Wash the meat, then seal and colour in a hot pan. Roll in plastic wrap to set shape and cool.

Onion jam top

2 onions
2 Tbsp red wine vinegar
2 Tbsp sugar

Peel and slice onions. Cook slowly until transparent.
Add vinegar and sugar and cook until all liquid has dissolved.

Rocket salsa verde top

Makes 250 ml

1 handful fresh rocket
1/2 tsp fresh mustard
1 tsp olive oil
1/2 lemon, zest of
1 tsp capers, drained
1/4 fresh avocado
1/2 clove garlic

Finely dice the above ingredients and mix together.

Smoked mushrooms top

4 large Portobello mushrooms

Preheat oven to 180ýC.

Place some untreated sawdust in the bottom of a baking dish.

Roll some tinfoil into balls place on the sawdust, place a mushroom on top.

Cover the dish with foil and place in oven for about 5 minutes or until smoke fills the pan.

Average per 218g serve                 Food Truck                    Pizza with meat
Energy                                             1467kJ                           1933kJ
Protein                                               29g                                 28g
Total fat                                               8g                                 18g
Saturated fat                                        3g                                   9g
Carbohydrate                                     41g                                48g
Sodium                                            1399mg                           1482mg