Serves 4

2 ptarmigan breasts, cleaned
½ cup balsamic vinegar
¼ cup honey
2 cups mozzarella cheese, shredded
1 cup pepper jack cheese, shredded
1 cup cremeni mushrooms, slice and sautéed
1 jalapeno, sliced very thin
2 cups pizza sauce, your favorite or recipe below
1 pre-made pizza crust or recipe below

Slice the breasts into ¼ inch thick strips. Mix the vinegar and honey together and marinate the strips for a couple hours up to 5 hours. 

Preheat oven or grill as hot as it will go.  With rolled out dough add sauce and spread around.  Add cheese and top with mushrooms and jalapenos.  Place in the oven or grill on a pizza stone or pizza tray and cook until cheese is bubbly and crust is dark golden brown.  Remove and let sit for a couple minutes.  Slice and enjoy.

Dough

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 Tbs. honey
3/4 tps. salt
3 Tbs. olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil and set aside. Mix 2 cups flour, honey, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm area until doubled in volume, about 1 hour.  Punch down dough.  The dough can and should be made 1 day ahead and stored in an airtight container in the refrigerator. When ready, flour work surface lightly and roll out dough to thickness and size desired. 

Copyright © 2008 Fischer Productions, LLC, All Rights Reserved.
Episode: AGD4-E6