Hi, I’m Randy with BBQGuys.com.
I’ve got my Blaze Pro Portable Grill, and today I wanna show you guys how to do my venison
& habanero infused honey flatbread pizza.
Let’s check it out.
We’re gonna start off by infusing a batch of honey with 3 quartered and de-seeded habanero
peppers.
You wanna use a double boiler setup so that you don’t burn the honey.
Man, I really like this stuff so I’m making extra to have on hand around the house, so
I’ll pour in about 2 cups of honey.
You want the honey to cruise at 180 degrees for the infusion.
After about 10-15 minutes go ahead and pull the peppers out and let the honey cool before
bottling.
Alright, let’s start grilling up some of the toppings for the pizza!
I’ve got the Blaze Portable Grill preheated to medium heat.
I’ll throw on a couple links of smoked jalapeno deer sausage.
Now, if you don’t have access to deer sausage, just sub in your favorite spicy sausage for
this recipe.
While we’re at it, we’ll go ahead and grill up our red onions, adding even more
smokey flavor to this pizza.
We just wanna get a little caramelization on these to help sweeten them up.
Since it’s already smoked, you don’t have to go too long with the sausage, just want
to crisp it up a bit.
The onions are looking good, so let’s pull them off the grill and give the sausage just
another minute or two, and let it rest before slicing.
I like to slice the sausage in half moons to get it ready to top the pizza, and a quick
rough chop on the red onion.
Set these aside while we get our dough ready.
You’ll want to flour your work surface so the dough doesn’t stick, and give the dough
ball a small coat so it’s easier to work with.
This dough that I picked up from the local market is enough to make two pizzas, and I
am going to make them rectangular shaped to fit the grill.
Just stretch this out, and go ahead and get it on the peel that I have coated with corn
meal.
To avoid any large air bubbles, I like to poke a few holes in the dough before cooking.
This grill is known to reach some really high temps, so I am going to set it on low for
the initial bake.
I want my flatbread pizza pretty crispy, so grilling the dough by itself on both sides
before adding the toppings will help to achieve this.
Brushing it with olive oil also helps with this.
I also like to sprinkle a little italian seasoning on the dough.
After the dough firms up a little bit, i’ll flip it to the second side and brush it with
oil and season with a little italian blend as well.
After baking for about 3-5 minutes more, give it one last flip.
Getting some good color on the dough now, let’s top this pizza.
Starting off with crumbled goat cheese.. one of my favorites to pair with other sweet ingredients.
Next up, a generous amount of the jalapeno deer sausage… and follow that up with the
grilled red onions.
Bake the pizza with the lid closed for about 7 minutes, or until the crust is crispy to
your liking.
Alright, it’s looking like it’s time for the finishing touches.
Arugula is one of my favorite greens, for salads or toppings, it really adds a nice
pepper flavor.
And one more punch of spicy sweetness.. our habanero honey drizzle.
Let’s see how it came out!
The saltiness of that goat cheese and the sausage, paired with the sweetness of the
honey really compliments each other.
Thanks for watching today guys.
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competition!