Open-Face Venison Sloppy Joes
Venison Sloppy Joes
10 oz can of diced tomatoes with Chiles
3 oz tomato paste
½ cup chopped onion
1 small green pepper, chopped
3 cloves garlic, minced
½ cup water
1 tbsp Worcestershire sauce
½ tsp cayenne pepper
6 oz cooked venison meat*
1 cup fig BBQ sauce*
1 tbsp olive oil
Heat olive oil in large skillet over medium heat and sauté the onions, garlic and green pepper for 5 minutes. Add tomatoes, tomato paste, water and spices and cook until bubbling. Add meat and BBQ sauce and cook until heated through. Serve over herbed pizza crust, or between if you'd rather have a sandwich style sloppy joe. This herb crust is thick enough to slice.
*Substitute venison and fig BBQ sauce for any meat and BBQ sauce of your choice.
Herb Pizza Crust
1½ tsp active dry yeast
½ cup warm water
½ cup whole wheat flour
1¾ cup all purpose flour
½ tomato juice (reserved from diced tomatoes)
1 tbsp chopped fresh rosemary leaves
4 fresh basil leaves, snipped
1 tsp olive oil
¼ tsp fresh ground pepper
Sea salt
Combine all ingredients in bread machine and select dough option. If a bread machine is not an option follow these instructions:
Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients except for the all purpose flour, then add the APF ½ cup at a time to make dough easy to handle.
Turn onto lightly floured surface and gently roll dough in flour to coat. Knead dough for about 5 minutes or until smooth and elastic. Spray a medium size bowl with nonstick cooking spray. Place dough in bowl and cover with dish towel. Let rise in warm place on hour or until double in size. (Dough is ready if indentation remains when touched.)
Punch down dough and roll out on lightly floured 13 x 9 inch metal baking pan. Using pizza cutter, slice dough almost all the way through into six portions. Let stand 10 minutes while oven preheats to 400°. Brush with olive oil and sprinkle with sea salt. Bake 20-23 minutes, until lightly browned on top.
© Crackerberries 2013
