A cast-iron skillet will make quick work of this breakfast-inspired pie and it will turn out a crisp, chewy crust that rivals what a traditional pizza oven can do. Hearty enough for the main event and the perfect Deer Camp Breakfast, this pizza is made by spreading Shaved Venison over the crust, then cracking and scrambling a few eggs on top midway through cooking. Then combine with shredded cheddar and Shredded Jalapeno Jack cheese to make a downright decadent sauce.
12 each 8″ Pressed pizza dough
Oil , as needed
Non-stick Cooking Spray , as needed
24 each Eggs , large
1 1/2 cups Half & Half
Salt and Pepper , as needed
48 oz. Marinated shaved Venison Steak
18 oz. Shredded Cheddar Cheese
18 oz. Shredded Jalapeno Jack Cheese
1 1/2 cups Diced Tomatoes
3/4 cup Chopped Green Onion and Baby Portobello Mushrooms
1.) Preheat conventional oven to 375°F.
2.) To make 1 Venison Steak & Egg Breakfast Pizza: Brush oil lightly over both sides of dough and bake on cooling rack set over half sheet pan for 4 minutes or until evenly crisp and golden on edges. Meanwhile crack 2 eggs and beat with 2 tablespoons of half & half and season with salt and pepper to taste. Scramble in small sauté pan or griddle over medium-low heat, coated with non-stick spray; cook until just set.
3.) Top each pizza evenly with ½ ounce each cheese, top evenly with scrambled egg, and another 1 ounce of each cheese.
4.) While pizza is still on the cooling rack return to oven until cheese is melted, about 3 minutes. Top with 2 tablespoons tomato, 1 tablespoon green onion, and a drizzling of creamy salsa verde. Cut into 4 wedges and serve warm.
