Zizzi Venison Pepperoni Pizza
Classic pizza with venison pepperoni, mushrooms, crispy prosciutto, mozzarella, and fresh sage on tomato base. Premium lean meat with rich flavors.
Contains Allergens
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Why you'll love it
Zizzi's Venison Pepperoni Pizza is a sophisticated twist on the classic pepperoni pizza, featuring premium venison and pork salami from Trealy Farm. Built on a traditional tomato sauce base, this pizza showcases quality ingredients - the lean venison pepperoni brings rich, gamey flavor that's lower in fat than traditional pork pepperoni, while earthy mushrooms, crispy prosciutto, aromatic sage, and melted mozzarella create layers of Italian authenticity. Finished with Grana Padano cheese, this pizza represents Zizzi's commitment to using premium, often British-sourced ingredients in their Italian classics. It's a pizza for those who appreciate refined flavors and aren't afraid to try something different.
About the original
Zizzi has always been passionate about sourcing quality British ingredients for their Italian dishes. Their partnership with Trealy Farm in Wales brings premium venison and pork products to their menu, combining British farming excellence with Italian culinary tradition.
This Venison Pepperoni Pizza represents Zizzi's innovative approach to pizza-making - respecting traditional techniques while incorporating contemporary British ingredients. The venison pepperoni offers a leaner, more sustainable alternative to pork while delivering incredible depth of flavor. It's become a favorite among Zizzi regulars who appreciate the restaurant's willingness to push pizza boundaries with quality ingredients.
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Ingredients
Pizza Dough
- 500 g Strong white bread flour
- 7 g Fast action yeast — 1 sachet
- 1 tsp Caster sugar
- 1 tsp Fine sea salt
- 2 tbsp Olive oil
Sauce & Toppings
- 200 ml Passata
- 1 clove Garlic — minced
- 0.5 tsp Dried oregano
- 250 g Mozzarella — torn
- 120 g Venison pepperoni — sliced
- 100 g Button mushrooms — sliced
- 50 g Prosciutto — torn
- 40 g Parmesan — grated
- 10 leaf Fresh sage — fresh
- 2 tbsp Olive oil
- 0.5 tsp Fine sea salt
- 0.25 tsp Black pepper
Method
Make dough: Mix flour, yeast, sugar and salt in bowl. Add 300ml warm water and 2 tbsp olive oil.
Knead for 10 minutes until smooth and elastic. Place in oiled bowl, cover, prove for 1 hour until doubled.
Make sauce: Mix passata with minced garlic, oregano, pinch of salt and pepper. Set aside.
Preheat oven to 240°C (220°C fan) with pizza stone or heavy baking tray inside for at least 30 minutes.
Divide dough in half. On floured surface, stretch each piece into 30cm circles.
Spread tomato sauce over base, leaving 2cm border for crust.
Scatter mozzarella evenly over sauce.
Distribute sliced mushrooms across pizza.
Arrange venison pepperoni slices evenly. Add torn prosciutto pieces.
Scatter fresh sage leaves over toppings.
Drizzle with olive oil. Slide onto preheated stone/tray.
Bake for 10-12 minutes until crust is golden and cheese is bubbling.
Remove from oven. Sprinkle with grated Parmesan. Season with black pepper.
Slice and serve immediately while hot.
Tips & Variations
- A pizza stone gives the crispiest base - preheat for at least 30 minutes.
- If you can't find venison pepperoni, use regular pepperoni or salami.
- Don't overload with toppings or the base will be soggy.
- Stretch dough by hand for authentic texture, don't use a rolling pin.
- Fresh sage is key - it brings aromatic herbal notes that complement the venison.
FAQs
- Where can I buy venison pepperoni?
- Try specialty delis, farmers markets, or online from Trealy Farm. Regular pepperoni works as a substitute.
- Is venison pepperoni healthier than pork?
- Yes! Venison is leaner with less saturated fat and more protein. It's also rich in iron and B vitamins.
- Can I use shop-bought dough?
- Absolutely! Use 500g fresh pizza dough from the supermarket to save time.
- How do I get a crispy base?
- High heat (240°C) and a preheated pizza stone or baking tray are key. Don't overload with toppings.
Nutrition (per serving)
| Calories | 785 kcal |
|---|---|
| Protein | 42 g |
| Fat | 38 g |
| Carbs | 68 g |
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