Venison Pizza Casserole

War Eagle Mill Pizza Crust

• 1 ½ cups War Eagle Mill Whole Wheat Flour
• 1 ½  cups War Eagle Mill Unbleached Flour
• 2 pkgs. (2 Scant tbsp.) Dry Yeast
• 1 tsp. Salt
• 2 tbsp. Olive Oil
• 1 Cups Warm Water

Dissolve yeast in warm water. In a large mixing bowl, stir together the whole wheat flour, unbleached flour and salt. Make a well in the center of the flour and pour into it the yeast mixture and olive oil. Mix the dough with a fork or your fingers. Gather it into a ball and turn out on floured board; knead for at least 10 minutes until the dough is smooth and elastic. Adding more unbleached flour as needed. Place in an oiled bowl, turning once. Cover with plastic wrap; let rise in a warm spot for about 1½ hours. Turn out on a floured board and press with the flat of your hand into a circle, then pick dough up and stretch by turning the circle and pulling your hands gently apart at the same time. Roll out with a rolling pin.

Casserole Filling

• 1 Tbsp. olive oil
• 1 lb. ground venison, browned
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 jar marinara or spaghetti sauce
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. Italian seasoning
• 1 8-oz. pkg. mushrooms, sauted
• 1 10-oz. pkg. frozen chopped spinach, drained and squeezed dry
• 3 cups grated mozzarella cheese
• 1 cup grated parmesan cheese

Brown venison in olive oil. Add onions and garlic and cook till soft. Layer ingredients in large skillet coated with olive oil. Begin with marinara sauce, add meat mixture and remaining ingredients in order listed. Top with crust. Bake at 400-degrees until crust is golden brown and sounds hollow when tapped. Serve hot with salad.