Venison and Spinach Pizza with Harissa
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.