Venison and Spinach Pizza with Harissa
Photography by Josh Griggs.
Venison is now available at most supermarkets and makes a great topping for these quick pizzas. Omit the harissa if desired and serve it alongside for everyone to help themselves.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, grated
1 teaspoon each cumin and fennel seeds
500 grams venison mince
2 cloves garlic, crushed
½ teaspoon each ground cinnamon and allspice
½–1 teaspoon harissa, plus extra to serve, optional
¾ cup beef stock
1 tablespoon Worcestershire sauce
sea salt and black pepper
2 x 26cm pre-prepared pizza bases
2 tablespoons tomato paste
2 tablespoons sour cream
120 gram bag baby spinach or kale leaves
½ cup sour cream
1½ cups grated mozzarella
2 tomatoes, diced
METHOD
Preheat oven to 200°C fan bake.
Heat the oil in a large sauté pan and add onion, carrot, cumin and fennel seeds. Season with salt, cover and cook until tender.
Increase the heat to high and cook the mince, garlic, cinnamon, allspice and harissa, if using, for 5 minutes, breaking the meat up with a wooden spoon so there are no large pieces.
Add the stock and Worcestershire sauce and continue to cook over a high heat until the liquid has evaporated, stirring often. Season to taste.
Place the pizza bases on a lined baking tray and spread with the tomato paste and sour cream. Top with the venison then a handful of spinach, spoonfuls of sour cream and the mozzarella.
Drizzle with olive oil and bake for 10 minutes until the pizza base is crisp and the top is lightly golden.
Top with the remaining leaves and diced tomato. Serve with extra harissa.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeLoaded Four Cheese Pizzas with Chilli, Rocket and Lemon
Article by Sarah Tuck
RecipeVenison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish
Article by Sarah Tuck
RecipeVenison Mince, Rocket and Aioli Blue Cheese Sliders
Article by Silver Fern Farms
RecipeSpiced Venison Medallions on Creamy Cauliflower Mash
Article by Claire Aldous
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!