Redneck's Dream Pizza with Deer Sausage

Venison Sausage and Green Pepper Pizza 

Last weekend we went down to visit my new husband's family, and I had my first encounter with in-laws, as such.  After showing us a box full of deadly rattlesnakes (not sure what his plans were for them), Mike's brother loaded us up with deer sausage (I know, I know...poor Bambi) and took us down to his expansive garden and harvested some beautiful onions.  


Inspired by my ingredients I picked the first green peppers from our own garden and created this pizza.  Usually I have time to take a picture before the pizza is devoured, but that didn't work out this time.  As I was rushing for the camera, Mike exclaimed, "This is like the best hamburger pizza ever!  But with deer meat!"  

Redneck's Dream Pizza

1 Pillsbury Refrigerated Pizza Crust (see Note on Crust in this post)

2 links Venison sausage (of course you could use any sausage you prefer)

about 3 Tbsp tomato sauce

Generous sprinkle shredded mozzarella

1 Tbsp olive oil 

1 Tbsp butter

1 sweet yellow onion, sliced in half (root to stalk) then into thin slices to form half moon shapes which will break into shavings. 

3/4 C sliced green bell pepper

1 C Cheddar cheese, for sprinkling. More or less to taste. 

For serving: Crushed Red Pepper (optional), Kosher salt and freshly cracked black pepper to taste.  

Put pizza stone into oven then preheat oven to 500 degrees.  

Caramelize onions over medium high heat in 1 tbsp olive oil and 1 tbsp butter.  I usually add salt, but the sausage has a lot so don't add any yet.  Add peppers about halfway through caramelization, adding oil as needed to moisten.  

Squeeze sausage from casing into the same large skillet.  Depending on the fat content in the sausage you may or may not need additional oil. Taste for seasoning.  Break it up as it cooks then set the whole mixture aside.  (If you are short on time, you could do all this in advance and just assemble the pizza immediately before baking.)

Prep all ingredients before removing crust from refrigerator.  It is easier to work with cold.  

Turn out crust onto a pizza peel dusted with cornmeal.  Roll edges inward and press together to create a crust.  Don't worry about it if the crust comes apart a little.  Just press it together and embrace the rustic style.  

Spread a very thin layer of tomato sauce over the dough.  It is easy to get too much!  

Sprinkle on mozzarella 

Top with with sausage, onion and pepper mixture.  Sprinkle on cheddar to taste.  

Slide onto pizza stone and bake at 500 degrees for about 10 minutes or until crust is crisp (lightly browned) and cheese is melted. 

Let rest for about 3-5 mins before slicing so the toppings don't slide off.  (I know it's hard to wait.)  Serve hot!