| "6" Shot Pheasant Fajita Pizza
Prep/cook time: 50 minutes
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4 pheasant breasts
10-12" pre-baked pizza crust (I use boboli pizza crust)
1 cup favorite salsa
1 cup favorite barbecue sauce
1 cup shredded cheddar
1/2 red bell pepper, sliced into thin strips
1/2 green bell pepper, sliced into thin strips
1 small onion, chopped
2 tsp. Minced garlic
1 tsp. Ground cumin
1 tsp. Chili powder
1/4 cup chopped fresh cilantro
3 tbsp. Olive oil
2 dashes Tabasco® pepper sauce |
Preheat oven to 450 degrees
- Wash pheasant breasts, trim any fat off. Then place them on paper towels and dry them on both sides. Cut the breasts into cubes.
- In a large skillet heat the olive oil over medium heat, add pheasant pieces, garlic and Tabasco® sauce. Cook for 8 to 10 minutes.
- While pheasant is cooking combine the salsa and barbecue sauce in a bowl and mix well.
- When pheasant pieces are cooked add the red and green peppers, and onion. Sprinkle with the chili powder and ground cumin. Cook for 5 minutes.
- Place the pizza crust on a cookie sheet and spread the salsa-barbecue mixture over the crust.
- Bake at 450 degrees for 12 minutes.
YIELD: 4-6 SERVINGS
What to have with? Serve with a Caesar salad. While you are cooking this I highly recommend having a margarita! It is not necessary, but WOW! |
