Description
Discover the ultimate Hot Honey Pizza Dip with Venison Sausage and Pepperoni. Learn how to create this bold, savory dish that’s perfect for your next gathering!
Ingredients
- 1 pound (454 g) ground beef sausage (or use quick venison sausage recipe below)
- 1 cup (240 ml) Pizza Sauce
- 8 ounce (227 g) s Plain Cream cheese, Softened
- 1/2 cup (120 ml) plain Greek Yogurt
- 1/2 teaspoon (3 ml) Salt
- 1/2 teaspoon (3 ml) Garlic Powder
- 1/2 teaspoon (3 ml) Dried Oregano, plus more to garnish
- 1 cup (240 ml) shredded Moz zarella
- 1/4 cup (60 ml) grated Parmesan Cheese
- 18–20 beef pepperoni slices
- 1 pound (454 g) Ground venison
- 1 tsp (5 ml) Fennel Seeds
- 1 tsp (5 ml) Garlic Powder
- 1 tsp (5 ml) Onion Powder
- 1 tsp (5 ml) Smoked Paprika
- 1 tsp (5 ml) Salt
- 1/2 tsp (3 ml) Black Pepper
- 1/2 tsp (3 ml) crushed Red Pepper Flakes
- 1/2 tsp (3 ml) dried Oregano
- 1/2 tsp (3 ml) dried Basil
- 1 French Baguette, Sliced into 1/2 inch Slices
- 1–2 tablespoon (30 ml) s Olive Oil or Melted Butter
- 1/2 teaspoon (3 ml) Garlic Powder
- 6 Basil Leaves, Cut Into Ribbons
- Hot Honey, For Drizzling
Instructions
- Set your oven or pellet grill to 375 degrees to preheat.
- In a large frying pan on medium heat, cook the venison until it’s browned, leaving it slightly pink to prevent overcooking. If your venison is not seasoned, cook it first, drain, then add the spices. Stir in the pizza sauce thoroughly, take off the heat, and put aside.
- Place the venison sauce into a 9-inch cast iron skillet or an 8×8 inch greased baking dish.
- In a medium bowl, combine cream cheese, Greek yogurt, salt, garlic powder, and dried oregano, stirring until it becomes smooth and creamy. Spread this mixture over the venison layer; you can either spread it evenly or leave it in dollops for a rustic effect.
- Layer the mozzarella and Parmesan cheeses over the cream cheese mixture, then arrange the pepperoni slices on top.
- Place in the oven and bake for 15-20 minutes until the cheese is bubbly and melted.
- As it bakes, brush the baguette slices with either melted butter or olive oil, sprinkle with garlic powder, and toast them on the grill or in the oven for 5-7 minutes until they are golden and crispy.
- Once baking is complete, remove the dish from the grill, sprinkle with dried oregano, scatter basil leaves on top, and drizzle generously with hot honey. Offer the toasted baguette slices on the side for dipping.
Notes
- Cook the venison until just lightly browned to keep it moistnSoften the cream cheese completely for smooth mixing with yogurt and spicesnLayer mozzarella and Parmesan for a rich topping, adding oregano for flavor
