Recipe: Meatza Deluxe—A Hunter’s Pizza

posted on August 3, 2019

If you’re a hunter, you are likely a carnivore. Eating meat is a bonus of our favorite pastime, and the best way to celebrate being a meat eater is to incorporate it into your entire meal.

If you like pizza, you’re going to love building a pie with a meat crust. That’s right—a meat crust—topped with tomato sauce, more meat, some veggies and lots of cheese. Do we have your attention yet?

Venison makes a great meat crust, but breadcrumbs, milk and eggs are required to bind the crust together and keep it firm to lift off a pan when loaded with toppings. Here’s how you construct a Meatza Deluxe.

Meat Pie Crust Ingredients
• 1½ lbs. ground venison
• ½ cup breadcrumbs
• ¼ cup milk
• 2 eggs
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

1. Mix all ingredients thoroughly and spread evenly on a 14-inch Camp Chef cast iron pizza pan (a regular pizza pan will work, too). Push the meat to the edges of the pan until spread evenly. Form a raised edge on the meat to help hold the toppings.
2. Bake the meat crust at 400°F for 15 minutes, remove from oven and pour off any liquid or grease, or dab with a paper towel.

Meatza Deluxe Ingredients
• ½ cup pizza sauce
• 12 slices pepperoni (enough to evenly cover the sauce)
• ¼ yellow onion, sliced thin
• 3 large mushrooms, sliced
• ¼ large red pepper, sliced thin
• Any other pizza toppings you like
• 1½ cups grated cheese—mozzarella or a blend with cheddar

1. Spread pizza sauce evenly on the meat crust.
2. Add meat, vegetables, and then cheese to evenly cover the pie.
3. Bake the meatza at 400°F for 10 minutes, then broil for 3 to 4 minutes or until cheese starts to brown.
4. Slice and serve.

For more delicious wild-game recipes, click here.


MAIN Meat Cooking
MAIN Meat Cooking

Slow Cooker Honey & Garlic Venison and Bear Loins

Looking for a way to introduce a new audience to bear meat? Check out this recipe, from contributor Brad Fenson, for an easy way to do it.

Re-evaluating the 20-Gauge

Thanks to technological advancements in ammunition, the 20-gauge is now nearly as capable as a 12-gauge. It wasn’t always that way, however, nor was it always viewed in a positive light.

Opening Day Turkey Hunting Tactics

Hunters who don’t map out a plan of action beyond when to wake up risk getting skunked. Here’s insight into the mind of turkeys to help you pick the right spots to set up, and when to move and call to outfox toms from sunup to sundown.

8 Great New Hunting Rifles for 2023

Here’s a closer look at some of the most exciting hunting rifles introduced this year.

Recipe: Oven Barbecue Venison Steak

Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.

Behind the Bullet: .370 Sako Magnum

In 2003, Finnish firearms manufacturer Sako released its own variant of the 9.3mm rimless cartridge: the 9.3x66mm Sako, or as it is known in the U.S., the .370 Sako Magnum. It delivers performance on par with the beloved .375 H&H in a package which can hold one additional round in the magazine in a lighter rifle.


Get the best of American Hunter delivered to your inbox.