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• 5 cups all-purpose or 00 pizza flour
• 1 tablespoon active dry yeast
• 1 tablespoon kosher salt
• 3 cups room temperature water
• ½ cup EVOO

In a bowl, mix the yeast and room temperature water and let it sit for5 minutes to allow the yeast to bloom. While the yeast is blooming, add the flour and salt to a standing mixer and mix on low speed with the hook attachment for 1-2 minutes. At low speed, gradually add the water and mix until the dough comes together. Continue kneading the dough for 5 minutes. Add a pinch of flour if necessary to keep the dough from sticking. Add the olive oil and mix at medium speed until the dough is nice and smooth. Remove just before it begins to stick to the sides of the mixing bowl — about 5 minutes.

Remove the dough from the mixer and place it into a lightly floured plastic container, drizzle some olive oil over the dough, cover, and let the dough sit in a warm place until it has proofed to double in size. About 2 hours depending on humidity. Tip: If you plan on hand mixing the dough, bloom the yeast in room temperature water, add the olive oil, and slowly add the salted flour until the dough comes together. Remove the dough onto a lightly floured surface and knead the dough by hand for 10-15 minutes.

Remove the dough from the container and cut it into roughly six 8-ounce portions. Roll each dough into a ball by cupping your hand over the dough and rolling in a circular motion until the dough balls are smooth. At this point, you can either transfer the dough to a floured sheet tray and freeze them for later use or cover it with a towel or plastic wrap for the second proofing. If you plan on using the doughs immediately, cover and proof until they double in size. Tip: Put the doughs in the oven with a container of hot water to speed up the proofing process.

Roll the doughs out either by hand or with a rolling pin to 10-12 inches wide and add your favorite toppings.

*Note: This dough is intended to be a thin cracker crust-style pizza dough. You could easily substitute your favorite dough recipe or store-bought dough for convenience.

• 1.5 Pounds Roma tomatoes
• 1 medium yellow onion
• 5-7 large cloves garlic
• ¼ cup extra virgin olive oil
• 3 tablespoons tomato paste
• 1 teaspoon dry oregano
• Coarse salt to taste
• Cracked black pepper to taste

Start by preheating the oven to 450º F. Slice the Roma tomatoes in half, rough chop the onion and garlic, and put everything in a large cast-iron pan. Leave the tomatoes face up and add the olive oil, tomato paste, dry oregano, salt and pepper.

Roast the pizza sauce ingredients for 45-60 minutes, broil for 3-5 minutes, remove from the oven to cool, and purée until smooth. Check for seasoning. Use immediately or store in the refrigerator for up to a week.

• 1 pound ground gamebird
• 12 ounces bacon, ground
• ¼ cup maple syrup
• 2 teaspoons fennel seeds, lightly toasted
• 2 teaspoons smoked paprika
• 2 teaspoons dry oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt

Send the partially frozen bacon through the small die of your grinder with the ground gamebird meat. Toast the fennel seeds on the stovetop in a sauté pan until they are lightly toasted and aromatic. Mix all the sausage ingredients until well combined. Press the sausage into an oven-safe container and bake at 450º F until the internal temperature reaches 160º F. For extra color, broil the sausage for 3-5 minutes. Freeze or use as needed. You can also sear, smoke or grill the sausage.

• 1 pound ground gamebird
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fennel seeds, lightly toasted
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry oregano
• 1 teaspoon crushed red pepper
• 1 teaspoon cracked black pepper
• 1 teaspoon coarse salt

Toast the fennel seeds on the stovetop in a sauté pan until they are lightly toasted and aromatic. Mix all the sausage ingredients until well combined. Press the sausage into an oven-safe container and bake at 450º F until the internal temperature reaches 160º F. For extra color, broil the sausage for 3-5 minutes. Freeze or use as needed. You can also sear, smoke or grill the sausage.

• Simple Breakfast Sausage
• Wild mushrooms
• Whole eggs
• White country gravy
• Green onion
• Sharp cheddar cheese
• Fresh mozzarella cheese
• Chili oil to finish (optional)
• Coarse salt to finish
• Cracked black pepper to finish
• White Country Gravy Ingredients
  • 1 cup whole milk
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-½ teaspoons black pepper
  • 1 teaspoon Worcestershire
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon coarse salt

Roast a few medium-sized potatoes until soft and tender. Smash them down with a pan to about ½ inch thick. Sear in a pan with butter until crispy and brown on the outside. Remove and let cool.

In a small saucepot over medium heat, melt the butter. Whisk the flour, garlic powder and onion powder until your roux has no lumps. Cook, occasionally stirring, until the mixture turns a golden color. Now whisk in the milk and Worcestershire, season with black pepper and salt, and bring to a simmer. Let the gravy cook on low heat until it has thickened. Set aside to cool.

Cook the sausage and prep the rest of the breakfast pizza ingredients.

Roll out a pizza dough to 10-12 inches wide on a lightly floured surface with cornmeal. Start by pushing the dough down with your hands. Press down only on the outside of the dough as you work it outward in a circular motion, so the center does not end up too thin. Alternately, you can use a rolling pin to roll the dough out into an even circle.

Preheat the oven to 450º F. Place the dough on the pizza pan, stone or cast-iron pan. Add a thin layer of the country gravy. Now evenly place the sausage, mushrooms, potato pieces, green onion, cheddar and mozzarella cheese.

Bake the pizza for 15-20 minutes or until crispy. Crack a whole egg or two on top of the pizza halfway through cooking so the egg stays over-easy to over-medium. Finish with salt, pepper, and chili oil. Don't forget to dip into the extra gravy!

• Braised marinated pulled pheasant or other gamebird
• Roasted red peppers, sliced
• Colossal green olives, pitted
• Quartered artichoke hearts
• Sliced red onion
• Whole baby spinach
• Fresh garlic, minced
• Feta cheese
• Fresh mozzarella cheese
• Extra virgin olive oil
• Fresh Italian parsley, chopped
• Coarse salt to finish
• Cracked black pepper to finish

Braise or roast a small pheasant as you see fit. Substitute other gamebirds as you wish. Cool and pull the meat. Marinate the meat in olive oil and your favorite seasoning.

Prep the rest of the pizza toppings so you are ready to assemble.

Roll out a pizza dough to 10-12 inches wide on a lightly floured surface with cornmeal. Start by pushing the dough down with your hands. Press down only on the outside of the dough as you work it outward in a circular motion so the center does not end up too thin. Alternately, you can use a rolling pin to roll the dough out into an even circle.

Preheat the oven to 450º F. Place the dough on the pizza pan, stone or cast-iron pan. Start by adding a light layer of extra virgin olive oil. Next, add spinach. Now evenly add the rest of the toppings and finish with both kinds of cheese.

Bake the pizza for 15-20 minutes or until crispy. Finish with salt, pepper, olive oil and fresh parsley.

• Easy Italian Sausage
• Special Pizza Sauce
• Crimini mushrooms (or mushrooms of your choice)
• Marinated jalapeno peppers
• Fresh mozzarella cheese
• Extra virgin olive oil
• Coarse salt to finish
• Cracked black pepper to finish
• 2 tablespoons butter

Slice 2-3 jalapeno peppers thin. In a container, add ⅓ cup each of apple cider vinegar, water and granulated sugar. Mix in one tablespoon of coarse salt and stir until the sugar has dissolved. Add the jalapenos, cover and set aside.

Make the Special Pizza Sauce according to that core recipe.

Mix and cook the sausage according to the directions above.

Slice the mushrooms and sauté in butter until fully cooked.

Prep the rest of the pizza toppings so you are ready to assemble.

Roll out a pizza dough to 10-12 inches wide on a lightly floured surface with cornmeal. Start by pushing the dough down with your hands. Press down only on the outside of the dough as you work it outward in a circular motion, so the center does not end up too thin. Alternately, you can use a rolling pin to roll the dough out into an even circle.

Preheat the oven to 450º F. Place the dough on the pizza pan, stone or cast-iron pan. Spread a thin layer of the pizza sauce onto the dough. Evenly spread the sausage, mushrooms and jalapenos. Add the mozzarella cheese.

Bake the pizza for 15-20 minutes or until crispy. Finish with salt, pepper and olive oil.