Southwest Bison Pizza
Pizza night gets a serious upgrade with this southwest bison pizza. Loaded with seasoned Great Range Bison, melty cheese, peppers, onions, and bold southwest flavor, this is the kind of recipe that disappears fast once it hits the table.
The combination of smoky spices, savory bison, and fresh vegetables gives every slice plenty of flavor without feeling too heavy. A crispy crust and plenty of melted cheese pull everything together, making this a fun way to switch up your usual pizza routine while still keeping things simple enough for an easy dinner at home.
Because bison is naturally lean, it works especially well on pizza, adding hearty flavor without the extra grease you often get from other meats. It is an easy way to add something a little different to pizza night while still keeping all the classic flavors everyone loves.
Southwest Bison Pizza
Ingredients
For The Pizza:
- 8 oz Great Range Ground Bison
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ½ cup chipotle cheddar cheese
- 8 oz pizza dough
- 3 tablespoons flour for dusting
- 2 tablespoons corn meal for dusting
- 2 tablespoon garlic powder
- 5 tablespoon butter melted
- 6 tablespoons fire roasted diced tomatoes
- 1 shallot sliced thin
- 4 tablespoons cilantro for topping
- ½ cup corn
- ½ cup black beans
- ½ cup red bell pepper diced
For the Cilantro Lime Sour Cream:
- ¼ cup sour cream
- 2 tablespoons cilantro
- 1 lime juiced
Instructions
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Preheat the oven to 425°F. Preheat your pizza stone for one hour, if using. If not using a pizza stone, place a large cookie sheet in the center of the oven while it preheats.
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In a skillet over medium-high heat, add the ground bison and cook, breaking it apart with a spoon, for 5-10 minutes or until the bison is mostly browned. Stir in the paprika, cumin, and red pepper flakes, combining well, then remove from heat.
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In a small bowl, combine the cooked bison with the chipotle cheddar cheese. Season with salt and pepper to taste, then chill until ready to use.
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Dust a clean surface with flour, and roll out the pizza dough to 1/4-1/8 inch thickness. Spread some parchment paper on a wooden cutting board, ensuring it's large enough for the dough, and dust it with cornmeal. Place the rolled-out dough on the parchment paper.
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Melt the butter and mix in the garlic powder. Brush the dough with the garlic butter mixture, then transfer the dough onto the parchment paper to the preheated pizza stone. Prebake for five minutes.
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After prebaking, when the dough has puffed but not browned, remove it from the oven. Spread the fire-roasted tomatoes on top, leaving about a one-inch border for the crust. Add the bison and cheese mixture, and top with corn, black beans, red peppers, and sliced shallot. Brush any remaining garlic butter onto the crust.
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Return the pizza to the preheated pizza stone or baking sheet, carefully sliding it off the parchment paper to ensure a crispy bottom. Bake for an additional 7-10 minutes, or until the crust is golden brown and the cheese has melted.
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While the pizza bakes, whisk together the sour cream, cilantro, and lime juice in a small bowl. Chill until ready to serve.
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Remove the pizza from the oven and let it rest for 5-10 minutes before cutting. Drizzle with the cilantro lime sour cream, serve warm, and enjoy!
Recipe Notes
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