Gren killed a moose and was kind enough to share it with us.
Just kidding. Gren is about the size of a moose’s hoof. If anyone were to be killed and eaten in that situation it would surely be the tender tasty corgi. Hell, sometimes *I* want to eat him. He does look pretty delicious.
Fusselette’s dad likes to hunt and fish and as a result we have a pile of fresh-frozen cod and moose roast and moose sausages in our freezer. This can only mean good things for you, my readers.
In any case, I couldn’t continue my Canadian feature month without including a dish made from Newfoundland’s biggest (and I mean that in more ways than one) pest. On an island where “Nature comes in extra large,” moose are certainly vermin to be reckoned with. I had some more to say about moose back when Rusty and Mags were in town.
So. Yes. We have moose. We are going to eat it. When we were in Gros Morne this summer, I had the opportunity to try moose pizza for the first time. I’m going to go out on a limb and say that it’s a Canadian dish, most likely invented right here on the Rock. Of course, Hawaiian pizza was invented on the Canadian prairies, so who’s to say?
First we start with the dough. For the sake of variety, I’m going to use a different dough recipe than normal. This one I pulled out of The Joy of Cooking and cut it in half.
Sprinkle 1 1/8 teaspoons active dry yeast on the surface of a small bowl filled with 2/3 cup warm water. Let it stand for about 5 minutes, or until the yeast is all dissolved; then you can stir it up.
In a larger bowl, mix together 1 3/4 cup all-purpose flour, 1 tablespoon olive oil, 2 teaspoons salt and 2 teaspoons sugar.
Pour in the yeast and water and stir until all ingredients are completely combined. Then keep stirring for another minute or so.
Turn out onto a floured surface and knead by hand for about 10 minutes. You will find you have to add quite a bit more flour in to keep the dough from sticking to the surface. When the dough is smooth and elastic, transfer it to a lightly oiled bowl. Roll the ball of dough around in the bowl to make sure all the sides are coated. Cover it with a clean cloth and leave it somewhere warm for about an hour.
Preheat your oven to 475°F and start prepping your toppings. If you are going to use a pizza stone (like we did) then put your stone onto the rack in the oven when you turn it on, so it can preheat too.
I decided that mushrooms and red onion were a good complement to the moose sausage that was sizzling in a pan.
I sliced up the sausage as well, and grated some mozzarella cheese while I was at it.
When your dough is ready, flatten it into a pan sprinkled with cornmeal, or, if you’re using a stone, onto a peel or surface covered with parchment paper. I made a circle out of ours, to match the stone. Make a slight lip at the edges of the dough to keep stuff from spilling off and press your fingers into the dough to make dimples. This prevents crust from bubbling up.
Brush the surface of the dough with olive oil to prevent it from becoming soggy, and sprinkle with some herbs. We like herbes de provence in our pizza.
Crack open a can of pizza sauce. We generally use half a can for each pizza. Smooth that sauce on the dough.
Add your ingredients.
Don’t forget your mounds and mounds of sausage. There might be a bit too much sausage on this pizza, but what’s done is done.
And lots of cheese.
Bake for about 20-25 minutes, until the crust is golden-brown and the cheese is melted and bubbly. Slice and serve!