Wildly Good Pheasant Pizza

Ingredients:

• 1 tube refrigerated pizza crust
• ½ cup yellow onion, sliced
• ½ red peppers, sliced
• ½ cup sliced baby Bella mushrooms
• ¾ cups of sugar snap peas tossed with olive oil (prevents burning)
• ½ lbs. of raw pheasant breast, about 2 pheasants (save the legs for breakfast sausage)
• 1/3 cup balsamic vinegar
• 1 ¼ tsp. coarse salt, divided
• 1 Tablespoon of olive oil
• 1 clove of garlic, minced or pureed with a Micro Plane Zester
• 1 cup mozzarella cheese
• 1/3 cup feta cheese (broken up)

Directions:

1. Pre-heat oven to highest setting 500 degrees and set rack on upper middle of oven.
2. Slice raw pheasant into bite size pieces and place in small bowl with balsamic vinegar and marinate pheasant for 1 hour.
3. Heat fry pan until hot over medium heat, add pheasant with marinade juice and add 3/4 tsp coarse salt and cook until the meat is almost done ( meat will cook more in the oven). Remove from heat and set aside.
4. Stretch pizza crust out on a piece of parchment paper.
5. Brush pizza dough with the olive oil, garlic and sprinkle with addition ½ tsp. coarse salt.
6. Sprinkle Mozzarella cheese over the garlic and oil.
7. Place the rest of the ingredients on top of mozzarella cheese and bake for 12-15 minutes, until edges are golden brown.
8. Serve pizza with Dole Caesar salad mix for a perfect meal!