The Sporting Chef Season 2 Episode 7 Not Your Average Pizza

In the second season of The Sporting Chef, episode seven titled Not Your Average Pizza, we get to witness some of the most unique and flavorful pizzas ever created. Host Scott Leysath is an expert when it comes to wild game recipes and in this episode, he takes his skills to the test with some out-of-the-box pizzas.

The episode begins with Scott introducing his audience to the idea of using wild game meat as a topping for pizza. He explains that pizza can be a perfect way to introduce wild game meat to those who are hesitant to try it. He believes that the variety of toppings on pizza can mask the flavors that some find unappetizing in wild game meat.

Scott starts off by making a "duck pizza". He cooks finely chopped duck breast, bacon, onion, garlic, and a variety of herbs and spices together. He then spreads a layer of tomato sauce on top of a pizza crust, adds the cooked duck mixture, and then tops it with cheese. After baking in the oven, he adds a drizzle of balsamic vinegar and voila, a delicious duck pizza!

Next up, Scott makes a "venison pizza". He starts by cooking ground venison with onion, garlic, and Worcestershire sauce. He then spreads a layer of white sauce on top of a pizza crust, adds the cooked venison mixture, and then tops it with cheese and veggies of your choice. After baking in the oven, he finishes it off with a sprinkle of parmesan cheese.

Scott then moves on to a pizza that combines flavors from the Southwest. He starts by cooking chopped elk meat with onion, jalapeno, cumin, and chili powder. He then spreads a layer of salsa on top of a pizza crust, adds the cooked elk mixture, and then tops it with cheese. After baking in the oven, he adds some cilantro and avocado to take it to the next level.

In the fourth pizza of the episode, Scott switches things up by making a breakfast pizza that features wild boar sausage. He starts by cooking the sausage along with potato, onion, and garlic. He then spreads a layer of gravy on top of a pizza crust, adds the cooked sausage mixture, and tops it with cheese and scrambled eggs. After baking in the oven, he adds some green onions to give it a pop of color.

Lastly, Scott makes a pizza that features squirrel meat as the main topping. He starts by cooking the squirrel meat along with onion, garlic, and red pepper flakes. He then spreads a layer of BBQ sauce on top of a pizza crust, adds the cooked squirrel mixture, and tops it with cheese. After baking in the oven, he adds some green onion and cilantro to give it some freshness.

Throughout the episode, Scott offers helpful tips on how to prepare wild game meat, which he often uses as a topping. He also teaches his audience how to make their own pizza crusts and offers suggestions on what cheeses and sauces would work best for each pizza. Overall, Not Your Average Pizza serves as an excellent guide for anyone looking to incorporate wild game meat into a more mainstream dish.