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Durham’s Brunch Pizza

Featuring: Cedarview Farm, Grey Silo Lavender Farm, Tyrone Mills, Willowtree Farm and Villa Vida Loca Farm

2 balls of Ezekiel Sourdough Pizza Dough 


1 cup 35%MF cream 

2 cloves Willowtree Farm Garlic, peeled and crushed 

2 tbsp olive oil, divided 

1/2 lb Cedarview Farm Ground Venison 

1/2 tsp fennel seeds 

1/2 tsp dried oregano 

1/4 tsp dried red chili flakes 

1 tsp Gray Silo Lavender Farm Lavender Infused Maple Syrup 

1 Willowtree Farm All-Beef Hot Dog, cut crosswise into 1-inch-thick rounds

2 Villa Vida Loca Farm Fresh Eggs

Handful of fresh basil leaves 

● Place cream and garlic in a small sauce pot set over medium-high heat and reduce to a sauce-like consistency, about 20 minutes. 

● Meanwhile, heat 1 tbsp oil in a small skillet set over high heat, add venison, fennel seeds, oregano and chili flakes and, use a wooden spoon, break meat apart. Add maple syrup and cook until venison has completely browned, about 5 minutes, then remove from heat and set aside. 

● Place a cast iron skillet in the oven and preheat to the highest setting, then carefully remove skillet, place 1 pizza dough round in the skillet, top with half of the cream sauce, half of the ground venison mixture, and half of the hot dog pieces. Crack an egg on top, in the centre of the pizza, then return to oven and bake until sauce is bubbling and pizza is crisp, about 8 to 10 minutes. Top with half of the basil leaves and a drizzle of remaining olive oil and serve immediately. Repeat process with remaining pizza dough. 

Makes 2 

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