Buffalo Wild Rice Pizza

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We make our own pizza about once a week. Rarely do we get it from anywhere. In fact, there are only 3 pizza places I like and only one is a chain (Papa Murphey’s).

The other 2 places are special to me for different reasons. The first place is Tomatino’s in Montgomery, Alabama. I used to work there when I was at Auburn University and could not get enough of their pizza. They really make it the right way- fresh, fresh, fresh ingredients. It’s where I learned about pesto and whole wheat crust and how to make a pizza.

The last place is Galactic Pizza in Minneapolis.  We used to live a few blocks from there and would frequently see their little electric vehicles out delivering za. I really suggest checking out their website (which has an awesome design might I add). They have a vision for the future that every company should embrace. The inspiration for this pizza came from their Paul Bunyan.

Pizza, Minnesota Style

For the crust:

I use Tyler Florence’s recipe for pizza dough. However, I don’t have a dough hook and stand mixer and all that jazz so I skip some of the steps. Here is what I did today (and it still turned out awesome):

Dissolve 1 TB yeast and 1 teaspoon sugar in 1 cup warm water. Let stand until foamy, about 10 minutes. Add 2 TB olive oil and 1 TB salt (seems like a lot but it comes out fine). Add 3 cups flour and stir until totally combined. I skipped the kneading today because I had to run off and teach a class. Instead I just let it rise in a warm place for about 3 hours. When I got back, I shaped it onto the pan I was cooking on but FIRST I sprinkled cornmeal on the pan.

For the sauce:

All I did was take our last 10 super-ripened tomatoes and cut them in half and put them on to simmer with 1/3 cup sugar for the entire day. Yeah there was skin and seeds in the sauce but it doesn’t really matter because of the texture of the rice. You can’t tell there were seeds in the sauce at all. If I had time (or any more basil left in the garden I would have jazzed it up). I did cut up a clove of garlic and layer that onto the sauce after I spread it on the dough.

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For the topping:

pour a few tablespoons olive oil on top of the sauce and spread with the back of a spoon.

1/2 lb. browned bison meat

1/2 cup cooked Minnesota wild rice (THIS BRAND is delicious!)

fresh mozzerella

shredded cheddar (however much you like for both cheeses)

(I would have used mushrooms too, but the husband hates them)

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Bake at 425 for about 20 minutes.

I know this sounds like a crazy recipe but it is very delicious. If you like earthy flavors you will REALLY like it, but even if you don’t you will find this pizza new and delicious. Even my picky husband likes it. What would be your region’s version of a gourmet pizza?

In celebration of Pizza, I will send one lucky reader a sampling of some Minnesota wild rice. Just leave a comment below stating what your region’s gourmet pizza would be like before Monday, October 12th noon central time.