Venison, Garlic, and Spinach Pizza
Ingredients:
- 1 lb. of venison, thinly sliced
- 12 oz. Lawry’s herb and garlic marinade with lemon juice
- 1 16 oz. box of Pillsbury hot roll mix
- 1 cup of spinach leaves, uncooked
- 4 cups of fat-free Mozzarella cheese
- 2 Tbsps. of garlic, minced
- 1/4 cup of butter
- Spray oil for frying the venison and oiling the pizza pans
Getting it done:
- Slice the venison very thin and marinate for at least 24 hours with Lawry’s herb and garlic marinade with lemon juice.
- Drain the venison of the marinade. Spray a skillet with spray oil and heat to medium-high heat. Fry the venison slices until done.
- Prepare Pillsbury hot roll mix according to the package directions, but skip the step of brushing the pizza with olive oil and garlic powder because we are going to make our own garlic and butter sauce.
- In a measuring cup, put 1/4 cup of butter and 2 Tbsp. of minced garlic. Heat in the microwave a few seconds at a time until softened and stir with a basting brush.
- Generously brush the garlic and butter sauce on both pizzas, making sure the entire pizza crust is covered.
- Add the spinach, fried venison, and cheese evenly on the crust and bake at 425°F until the crust edge starts to brown, about 7 minutes.
Stay Healthy
Yields: 2 Venison, Garlic, and Spinach Pizzas
Serving Size: 2 Slices
Calories: 450
Fat: 11 g
Carbohydrates: 46 g
Note
It’s great as leftovers, but don’t heat it in the microwave. This will make it soggy. Instead, heat a frying pan over medium-high heat and cover it with a lid for about five minutes. If you’re at work and have no other choice, place a couple of paper towels under the pizza to help soak up any moisture and heat it for 20 seconds at a time.
