Wild venison and Sujaira pizza

Stormbringer

Tonight I tried a new combination… wild venison paired with Sujaira, a nutty goats cheese from Andalusia, Spain. I chose the cheese because it paired well with the flavours of the venison. I also added the usual spinach and shredded mozzarella. I used a passatta base as the venison was rich. Cooked at 550F and thin crust, I did a lower temperature to cook for longer so as to render some fat from the meat. We will be doing this again.

Building the pizza:

Cooking in the large raised into the dome:

Thanks for looking! 

lousubcap

Never a doubt.  Great looking pie and creative toppings.  

Botch

That sounds fascinating.  

Dyal_SC

Looks larruping!

lkapigian

That’s off the charts !

Stormbringer

Thanks folks. 

@Botch I really liked the combinations of flavours. I tried the venison and the cheese together to see how well they would compliment each other, it worked very well indeed. It helped that I took advice from a deli where I live, they chose these as a great pairing. 

johnmitchell

Spectacular as usual 👏👏

Canugghead

Beautiful pizza and pics, I have pizza stone and CI disc but never cooked pizza in Egg, perhaps will give that a go one day.

Confession time...I speed scanned the thread titles and swear I thought you cooked Wildmanwilson 

johnmitchell

^^😂^^

Foghorn

Good thing you didn't invite me.  I'd just selfishly (and unconsciously) eat that whole pie before anyone else got a taste.  Wow.

Stormbringer

Doing this again soon with pheasant instead of boar.  

johnkitchens

That pizza looked great!