Indulge in the rich flavors of venison meatballs, creamy Alfredo sauce, and the peppery freshness of arugula on this delightful pizza. A unique twist on a classic favorite!
Ingredients: 1 pizza dough. 1 cup venison meatball, cooked and sliced. 1/2 cup Alfredo sauce. 1 cup mozzarella cheese, shredded. 1/2 cup fresh arugula. 1/4 cup grated Parmesan cheese. 1 clove garlic, minced. Salt and pepper to taste. Olive oil for brushing.
Instructions: Start by heating the oven up to 450F 232C. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza stone. Spread olive oil on the dough and then sprinkle minced garlic all over the crust. Cover the dough with Alfredo sauce, leaving a small edge for the crust. Spread the sliced and cooked venison meatball out evenly over the Alfredo sauce. The meatballs should have mozzarella cheese and grated Parmesan cheese on top of them. Add pepper and salt to taste. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute to cool down. Add fresh arugula to the pizza and let it wilt a bit from the heat that's still there. Cut the pizza into pieces, serve it hot, and enjoy!
Prep Time: 20 minutes
Cook Time: 15 minutes
Lucy Victoria Yoga
