Prep time: 1 hour

Cook time 15-20 minutes

Serves: 5 as a meal 15 as a snack

Ingredients

 

For the dough

1 tsp active dry or instant yeast

1 tsp granulated sugar

3/4 cup warm water

2 cups ap flour

1 Tablespoon olive oil

1 tsp salt

 

For the Chamois and flatbread

1 pound of ground chamois

2 tsp dried parsley

2 tsp Italian seasoning

1 1/2 tsp black pepper

1/2 tsp ground fennel

3 tsp smoked paprika

1 tsp red pepper flakes

2 tsp salt

1 tbsp granulated garlic

1 tsp granulated onion

Salt to taste

 

Toppings for the pizza

Spinach

Sundried tomatoes

Garlic

Olive oil

Parmesan

Fresh mozzarella

 

Instructions

1. Make your flatbread dough. Combine 1 tsp yeast with 1 tsp granulated sugar with ¾ cup of warm water and set aside covered with a towel for 5 minutes. Once your yeast has bloomed add flour, salt, and olive oil and mix until shaggy. Transfer to a lightly floured work surface knead for 2-5 minutes until smooth. Set aside to rise for an hour.
2. Preheat your oven to 475 degrees and place the pan, preferably a pizza stone, in the oven to heat as the oven comes to temperature.
3. While the oven comes to temperature make your chamois “sausage.”  Place 2-3 tbsp of high temp oil in a medium skillet and heat over medium high. Add chamois to the pan and sauté until almost cooked through but still slightly pink. Add your spices to the pan and stir to thoroughly combine. Remove from heat as soon as there is not pink in the meat. Set aside
4. After your dough has rested. Roll your dough into desired shape, remove hot pan from the oven and spray with canola oil or the like. Place shaped dough on the hot pan and immediately prick the surface all over with a fork. Brush with olive oil, sprinkle with fresh garlic salt and pepper. Add a good layer of mozzarella cheese, your chamois “sausage”, spinach, sundried tomato, and parmesan and bake for 15 minutes until golden.