Ingredients
The following ingredients have 7 Servings
- 16 oz pizza dough
- 8 oz smoked rattlesnake meat
- 1/4 cup tomato sauce
- 1/4 cup habanero salsa
- 1/4 cup mild salsa
- 3 sweet mini bell peppers
- 5-8 slices fresh ball mozzarella
- 3 tablespoons butter (melted)
- 2 tablespoons garlic powder
- salt & pepper (to taste)
- 4 tablespoons fresh parsley (for topping)
- 1/2 cup corn meal (for dusting)
- 1/2 cup flour (for dusting)
Instruction
- Preheat a pizza stone in the oven at 425 F for at least one hour prior to cooking pizza for best results. Dust with cornmeal to keep the pizza from sticking.
- Lightly flour a large clean surface and roll out the pizza dough until it's about a half inch thick. In a small bowl, melt the butter and whisk in the garlic powder and season with salt and pepper, to taste. Brush the melted butter on the pizza. Use a fork to pierce the pizza several times to prevent bubbling. Prebake the pizza for five minutes on the corn meal dusted pizza stone.
- In a large skillet over medium heat, saute the salsas until fragrant then stir in the tomato sauce. Season with salt and pepper and cook until bubbling, then remove from the heat.
- Open the rattlesnake and remove all bones. Discard the bones and reserve the meat in a small bowl.
- Spread the sauce on the prebaked pizza in an even layer. Don't spread the sauce too thick, you may have some leftover. Arrange the slices of mozzarella around the pizza then top with rattlesnake meat, roasted garlic and sweet peppers.
- Bake for 10-15 minutes, until the crust is golden brown and the mozzarella is nice and melty. Garnish with fresh parsley. Serve hot, and enjoy!
