We love pizza and it’s becoming more of a staple here at The Salt Box. Topped with wild ingredients picked just minutes before during our foraging workshops and open fire cookery courses – this wild venison and dandelion pizza is one of our favourites!
All of our wild pizza toppings are governed by the seasons. From smoked venison shoulders, rabbit ragu, pigeon pastrami, smoked duck to nettle tops, dandelion greens and wild garlic pesto. We stick to traditional flavour combinations embellished with a wild twist!
If you’re going to be cooking the finest pizza then you definitely need the right kit – our favourite is the Gozney Roccbox, which we’ve been firing our pizzas on since 2020. A restaurant grade portable pizza oven, it churns out the most incredible pizzas thanks to its thick baking stone and the intense 500℃ heat, fuelled by either wood or gas.
For the dough:
1 kg high protein 00 flour
630g water
25g salt
2g fresh yeast
For the wild venison and dandelion toppings:
Venison mince or Italian style venison sausage
Freshly picked dandelion greens, washed and blanched
Tomato sauce
Fior de latte cheese
Optional: Wild garlic butter, to brush the crust
The dough is the most important part of a pizza, it’s the foundation on which we build all of our flavours. But it is also possibly one of the most divisive! Neapolitan, roman pan, Detroit, deep dish, new york style or the thin and crispy – everyone has their favourite.
We base our dough on a long-proof Neapolitan recipe, fermented between 48 and 72 hours – this creates a real depth of flavour and an amazingly puffy crust, with that classic charred leoparding.
For the Venison:
For the Dandelions:
At this point we want to make sure everything is ready and in the order we are going to use it, you don’t want to be fumbling around for an ingredient once your sauce is on as the dough will get sticky and much harder to work with!
If you enjoyed this recipe, love what we do and would like to support us, we’d appreciate it ever so much if you could ‘buy us a coffee’ through Kofi!
If you’re going to be cooking the finest pizza then you definitely need the right kit – our favourite is the Gozney Roccbox, which we’ve been firing our pizzas on since 2020. A restaurant grade portable pizza oven, it churns out the most incredible pizzas thanks to its thick baking stone and the intense 500℃ heat, fuelled by either wood or gas.
Disclosure: We only recommend products we have extensively tried and tested and all opinions expressed here are our own. This page may contain affiliate links that at no additional cost to you, we may earn a small commission.
