If you’re a gardener then I hope that you are having a banner year this year as far as your harvests go. Here in northern Nevada, we are experiencing one of our Best years ever.
Now there is no right or wrong way on how to make these mini elk flatbread pizzas. That’s why I called them ‘personalized’. I simply wanted to share a quick and easy way that I made them using some of our goodies from our garden. Not to mention, we are still working at making more room in our freezer for this years tags. I do hope you find this post inspiring so you to get more creative with your wildgame meat!
Remember…you can always substitute other game meat.
- 1lb elk steak, thinly sliced
- 6 mini Naan or mini Flatbreads
- olive oil
- 2 garlic cloves, thinly sliced
- 1 white onion, sliced
- 2-3 tomatoes, sliced
- fresh basil torn or chopped
- Fresh Mozzarella cheese
- Gorgonzola cheese
Slice an elk steak into thin slices and season with salt and pepper and set aside. Thinly slice tomatoes, onions and garlic. Tear or roughly chop your fresh basil. Slice fresh mozzarella cheese and crumble up the gorgonzola cheese.
Heat a skillet over medium heat and add a 2 tablespoons of olive oil. Add onion, garlic and and elk sautéing for a few minutes. Remove when onions are soft and elk is cooked. Lightly brush the flatbread on both sides with olive oil and set aside. Heat up your barbecue to low and grill only ONE side of the flatbread removing when browned. Add cheese, onion and elk to the top of the grilled side of the flatbread. Place elk flatbread pizza’s back on the barbecue and close the lid. Remove when cheese is melted and before you burn the bottom of your bread…. hahahaha.
Garnish with fresh tomatoes and basil, slice with a pizza cutter and serve. You can also drizzle a little thick balsamic vinegar over the top before serving! ~Enjoy