Rattlesnake Pizza
Experience the unique taste of rattlesnake pizza, where exotic meats meet classic Italian flair.
Equipment
Ingredients
- 16 oz pizza dough
- 8 oz smoked rattlesnake meat
- 6-8 cloves roasted garlic
- ¼ cup tomato sauce
- ¼ cup habanero salsa
- ¼ 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
- ½ cup corn meal for dusting
- ½ cup flour for dusting
Instructions
- Preheat a pizza stone in the oven at 425°F for at least one hour prior to cooking the pizza for best results. Dust with cornmeal to prevent 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. Season with salt and pepper, to taste. Brush the melted butter mixture over the pizza dough. Use a fork to pierce the dough several times to prevent bubbling. Prebake the pizza dough for five minutes on the cornmeal-dusted pizza stone.
- In a large skillet over medium heat, sauté the habanero and mild salsas until fragrant, then stir in the tomato sauce. Season with salt and pepper, and cook until the mixture begins to bubble. Remove from the heat.
- Carefully open the canned rattlesnake meat and remove all bones. Discard the bones and reserve the meat in a small bowl.
- Spread the sauce mixture on the prebaked pizza dough in an even layer. Be mindful not to spread the sauce too thickly; you may have some leftover. Arrange the slices of mozzarella cheese around the pizza, then top with the rattlesnake meat, roasted garlic, and sweet mini bell peppers.
- Bake the pizza for 10-15 minutes, or until the crust is golden brown and the mozzarella cheese is bubbly and melted. Garnish with fresh parsley before serving. Serve hot and enjoy!
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