Thank you for the inspiration Randy!
This recipe was inspired by a deckhand named Randy that Max hired aboard the F/V Chelsey this summer who made us the best pizza we ever ate, and he used a similar method such as this...

Servings: (4)
Prep/Cooking: 15 Mins.

Recipe by Sandra


1 store-bought pizza dough
--Or for recipe, click here: (Sandra's Homemade Pizza Dough)
Olive oil
1 teaspoon corn meal
1/2 lb. moose burger, (or venison, beef, or buffalo)
½ spanish onion, cut into quarters lengthwise, and julienned
2 garlic cloves, chopped
Vege-Sal (in the health food section of market--see below*)
--Or seasoning salt, to taste
fresh ground pepper, to taste
2 cups mozzarella cheese, shredded
1 (9 oz. pkg.) frozen, chopped spinach, thawed in microwave on high for 4 mins., and squeezed dry
1 small zucchini, cut in half lengthwise, and thinly sliced into half rounds
¼ cup jarred roasted bell peppers, drained, and roughly chopped
1 tablespoon fresh parsley, chopped


Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes.

Meanwhile, brown the moose burger in a medium skillet over medium high heat. Once meat is halfway cooked, add the onions, garlic, and mix to combine. Sprinkle with vege-sal, to taste. Once onions are translucent, remove meat mixture from heat.

Sprinkle pizza with mozzarella cheese, and evenly distribute the meat mixture atop. Top with spinach that has been squeeze-dried, zucchini slices, and roasted bell peppers, and parsley. Drizzle with olive oil, and a sprinkling of vege-sal.

Bake pizza for 10-12 minutes, depending on thickness of your crust. Remove from oven, and finish with a drizzle of olive oil, and a final light sprinkling of vege-sal just before slicing into 8 triangular pieces. Enjoy!


Tip: I often top the pizza just before serving with 2 freshly ripe roma tomatoes that are sliced into 1/8” thin discs, although I did not have and tomatoes today ;-)

This all-purpose spice blend is my newest find (thanks to Randy) in most all of my dishes instead of salt, as it is an all-purpose vegetable mineral salt seasoning consisting of the finest salt crystals with a blend of 39 herbs, spices and exotic flavors! 

--[Disclaimer:  It was previously recalled for a time due to one of its ingredients, including many other seasoning products back then, although to my knowledge and in-depth research nothing was ever found after it was, I continue using it most every day!]--

I purchase mine off of in 10 oz. boxes...(Randy got his 3 oz. shaker size at Fred Meyer here in Juneau, AK,) and I double-checked the product number stamped on top of the box, or bottom of bottle, to make sure that they are not one of the recalled numbers posted online by the FDA.]

1 comment:

sandra said...

This pizza, although it does not have any sauce persue, it is truly delicious!!!


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