INGREDIENTS:
2 tablespoons of olive oil
4 teaspoons TABASCO® Red Hot Pepper Sauce
1 half teaspoon of salt
1 clove of garlic, crushed
1 game, thinly sliced
some champignon mushrooms
1 zucchini, cut into strips lengthwise
1 onion, cut into slices
½ kg pizza dough
1 cup cherry tomatoes, cut in half
a quarter cup of goat or feta cheese, crumbled into pieces
PREPARATION:
Preheat the oven/grill
Mix the olive oil, TABASCO® Red Chili Sauce, salt and garlic in a small bowl. Coat the cut vegetables with the oil mixture. Put the game, mushrooms, zucchini and onion on the grill for 5 minutes, brush them with the oil sauce and turn them once. When they have cooled, cut the vegetables into bite-sized pieces.
On a floured surface, roll out the pizza dough into two sheets of 20 cm each with a thickness of approximately 1 cm. Then place the sheets on the grill. Cover the grill. The dough will swell in 2-3 minutes. Using a spatula and tongs, turn the pizza sheet over to the coldest side of the grill. Quickly brush the baked surface of the pizza sheet with the oil sauce. Then add the vegetables, tomatoes and cheese. Place the pizza sheet back on the hot side of the grill. Turn the pizza from time to time so it doesn't burn.