Grilled Venison Tenderloin Pizza
Farm-raised venison is lean and flavorful without being gamey. It's also readily available at large supermarkets. Or, if you prefer, substitute sliced beef or pork.
Makes two 12-inch pizzas
- ½ recipe Pizza Crust for the Grill dough
- Cornmeal and flour for dusting
- Vegetable oil
- 3 tablespoons olive oil
- 1 cup Sesame-Soy Sauce
- 2 pounds grilled venison tenderloin steaks, thinly sliced
- 1 cup cut baby corn
- 1 cup dried blueberries
- 2 teaspoons grated fresh ginger
- 4 green onions, trimmed and cut into long, thin strips
On a lightly floured board or on parchment, roll out two 12-inch dough circles. Place one circle of dough on a metal pizza peel or rimless baking sheet generously sprinkled with flour and cornmeal.
Prepare a gas or charcoal grill so that one area is hot while another side or corner is medium-hot. Brush the grill rack with vegetable oil. Slide the pizza onto the grill rack over the hot coals or heating element. Close the lid immediately and grill for 2 to 3 minutes or until pizza dough is cooked on the bottom and grill marks appear. Remove dough to peel or baking sheet, turning the grilled side up.
Brush the grilled pizza side with half the olive oil. Toss the sliced venison with 2 tablespoons of the Sesame-Soy Sauce, then spread half the remaining sauce over the grilled crust. Cover the sauce with half the venison slices, followed by half the corn, half the blueberries, and 1 tablespoon of the grated ginger. Top the pizza with half the green onion strips.
Carefully slide the pizza back onto the grill, placing it over the medium-hot area. Close grill cover and cook 3 minutes. Check to make sure crust isn't browning too quickly. If it is, move some coals to the opposite side of the grill or lower gas grill thermostat to reduce heat. Continue to cook for another 4 to 5 minutes or until crust is browned. Remove from heat, cool slightly, and serve. Repeat cooking process with second pizza.