Pesto and Venison Pizza

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Venison and Pesto Pizza

I love using pesto as a sauce on pizza. This pizza is a gourmet treat, but just as easy to make as a normal red sauce pizza.

Recipe: Pesto and Venison Pizza


  • 1 ready-made, 14 inch pizza crust
  • 1 tsp olive oil
  • ¼ cup pesto
  • ground venison (browned in olive oil, basil, salt and pepper)
  • portabella mushrooms (fresh or canned)
  • 8 kalamata olives, sliced
  • 1 tbs sweet onion, sliced
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 450.
  2. Brush olive oil over crust.
  3. Spread pesto over crust.
  4. Layer on browned venison, mushrooms, olives, and onions, then cover with cheese.
  5. Bake for 7 to 10 minutes. Cut into 8 pieces.

Cooking time (duration): 10

Number of servings (yield): 3

Recipe: Pesto


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts (or ¼ cup butter if someone has nut allergies)
  • 2 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


  1. Place all ingredients in food processor and process until it forms a paste.

Microformatting by hRecipe.

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