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Recipes by Wild and Game - Chilli Partridge Pizza

 

You can never go wrong with a pizza! Perfect for any occasion, any time of year and tasty hot or cold! Even the kids will love this recipe - you could even make it with them to cure some boredom during the school holidays!

 

This pizza is topped with chilli and lemon partridge for an extra twist. We’ll even show you how to make your own dough! 

 

Ingredients

 

Feeds 4

 

1 pack of Wild and Game chilli and lemon marinated partridge breast fillets


Toppings 

 

3 tbsp tomato puree
3 tbsp tomato ketchup 

Half a pepper, sliced
2-3 chilli peppers, seeds removed and sliced
Half a red onion, sliced
250g grated mozzarella 

10-12 basil leaves
 

For the dough


1 x 7g sachet of fast-action dried yeast 

400g white bread flour
1.5 tbsp olive oil
2 tsp sugar
1 tsp salt
225ml warm water

 

pizza dough
Image from Betty Crocker

 

Method

 

  1. Mix the yeast, oil and water and leave it to sit for a few mins.

  2. Put the flour, sugar and salt in a bowl and make a well in the centre.

  3. Pour the yeast and water mix into the well and mix in the flour.

  4. Knead until you have a smooth dough.

  5. Put the dough back in the bowl, cover the bowl with a tea towel and set aside in a warm place until the dough has doubled in size.

  6. Pre-heat the oven to 240C/Gas mark 9

  7. Grill the partridge for 8 minutes or until cooked through.

  8. When the dough has risen, knock it back and thoroughly knead it again, then roll out until it will fill your largest baking tray. Oil the baking tray.

  9. Place on the baking tray, mix the tomato puree and ketchup and spread over the dough.

  10. Slice the partridge breast and put it on the pizza with all the other toppings apart from the basil leaves.

  11. Bake in the oven for about 8 minutes until nicely browned and risen.

  12. Sprinkle with the basil leaves and serve.

Wild and Game
Locally Sourced Game Meat
Published on 2021-08-25