Pheasant and Bacon Alfredo Pizza
This is an easy pizza recipe that you can whip up on any night! With a creamy and buttery alfredo sauce, bacon and loads of gooey cheese, this will satisfy any pizza craving! Use shredded pheasant as the recipe calls for or substitute shredded chicken if desired!
Servings: 8 slices
Ingredients
For the Shredded Pheasant
- 2 whole, cleaned pheasants
- 1 tbsp olive oil
- 2 cups chicken stock
For the Alfredo Sauce
- 1/4 cup salted butter
- 1 garlic clove, chopped
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Pizza
- 1 lb store bought or homemade pizza dough (I used store bought)
- 4 strips thick cut bacon, chopped
- 1 1/2 cups shredded pheasant or shredded chicken
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded spinach
Instructions
For the Shredded Pheasant
- Clean the pheasant. Be sure to rinse off any remaining feathers and inspect each bird for residual shotgun pellets. Use kitchen scissors to remove any pellets that you find.
- Once the birds are clean, soak in a tub or sink full of ice cold water for 30 minutes to remove any remaining blood.
- Once the pheasants have been cleaned and soaked, add 1 tblsp. of olive oil to the Instant Pot and preheat on the "Saute" setting. Once heated, add the pheasants and brown on each side (about 3 minutes on each side).
- Turn off your Instant Pot and add the chicken stock. Place the lid on the Instant Pot and set to "Pressure Cook" on the high setting for 16 minutes.
- Once the pheasants are done cooking, allow the pressure from the Instant Pot to release on it's own or release manually. If you do this, be sure to use an oven mitt or something protective so you don't burn yourself!
- Transfer cooked pheasants to a plate and let cool. Once cooled, shred the meat up using two forks or meat shredders. Link to my favorite meat shredding tool below!
- Discard any bones. You will need 1 1/2 cups of shredded pheasant for this pizza. There will be leftovers, so feel free to store in the freezer for another pizza, salad, or soup!
For the Alfredo Sauce
- In a small saucepan, melt the butter over medium heat. You will need to swirl the pan occasionally to be sure the butter browns a little bit. Once the butter begins to brown slightly, add in the chopped garlic and saute for 30 seconds, or until fragrant
- Immediately reduce heat to low and slowly whisk in the heavy cream. Whisk until combined, but not boiling.
- Sprinkle in the Parmesan cheese, salt and pepper. Stir until cheese is completely melted and sauce is smooth. Remove from heat and set aside
For the Pizza
- Preheat oven to 425°F (if you have store bought pizza dough, follow the instructions on the label for cooking time and temperature).
- In a large frying pan, cook the bacon strips until crispy. Remove from pan and place on a plate with paper towels to drain and cool. Once cooled, crumble the bacon into small pieces.
- Place pizza dough on a piece of parchment paper lightly sprayed with oil, and spread the pizza dough into a 12 inch circle. Using the sides of the parchment paper, lift the pizza dough and place into the dutch oven (you will place the parchment paper and pizza dough together in the dutch oven).
- Spread half of the alfredo sauce evenly onto the pizza dough. Toss the shredded pheasant with the remaining sauce and top the pizza with the pheasant meat.
- Sprinkle mozzarella cheese, shredded spinach and bacon crumbles on the top of the pizza.
- Bake the pizza for 15 - 20 minutes, or until the crust begins to brown. Remove from oven and cool in dutch oven for 10 minutes. Lift the pizza out of the dutch oven using the edges of the parchment paper. Slice and serve!
Notes
Feel free to use shredded chicken in place of pheasant if you would like!
Tools Used:
Instant Pot | Similar Dutch Oven | Meat Shredder Forks