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Wild Greek Pizza

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  • 1 (15- to 20-ounce) prepared pizza dough, thawed

  • 3 to 4 tablespoons extra-virgin olive oil

  • 8 ounces ground game meat of choice (elk, deer, turkey, etc.)

  • 1 cup baby spinach, chopped

  • 10 large fresh basil leaves, cut into half-inch strips

  • 4 plum or Roma tomatoes, sliced ¼-inch thick

  • ¾ cup chopped red onion

  • 1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped

  • 1 cup crumbled feta cheese


Preheat oven to 450 F. Coat a large baking sheet or 14- to 15-inch pizza screen with nonstick cooking spray and set aside. Roll out dough on a lightly floured surface to the size of the baking sheet or pizza screen. Transfer to the baking sheet or screen and brush with oil. Place ground game in a medium nonstick skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is browned, about 4 to 6 minutes. Drain any fat or liquid and transfer meat to a paper towel-lined plate. Arrange spinach, basil and tomato slices over the pizza crust. Top with the cooked ground game, red onion, artichoke hearts and feta cheese, spreading evenly to the edges. Bake until the crust is crispy and golden, 10 to 15 minutes. Slice and serve. Makes 8 servings

Special Information

This no-sauce pizza may seem unconventional, but the flavorful combination of toppings makes it a hearty crowd-pleaser. Use a multi-grain or whole wheat pizza dough or crust for an extra shot of flavor. Make it week-night-fast by preparing the toppings beforehand, then assemble and bake the pizza minutes before kick-off.

Page 67 of "Cooking Across Turkey Country"
Submitted by Kris Wetherbee
Oakland, Ore.

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