Pulled Moose and Venison Salami Tortilla Pizzas

As most do, run home from work, get in the house, scramble trying to get things organized and put away at the same time planning dinner in your head. This recipe is a great way to use up some of your wild meat whether it'd be moose, elk, venison or bear. The bonus here is that it's quick-like, no mixing dough, waiting..., rolling pin, stretching it in a pan .... you get my point. Don't get me wrong I love homemade pizza dough more than anybody else, but you'll be pleased to see that this one quick recipe can fill your kids guts in a hurry before soccer practise or piano lessons.

DO NOT THROW OUT LEFT OVERS

I got asked how and where the idea of using tortillas for oven pizzas came from, well simply put ...... left overs. Although time is of the essence here, and my family loving anything with melted cheese on it - they're a household hit. Try anything, left over sandwich meat, meatloaf, chicken, moose roast, deer tenderloin and then add a few toppings left over in your veggie drawer. I may use pizza sauce on some and then garlic olive oil on others. Whatever you choose, be certain to not leave in the oven too long as the tortillas will burn. Open the oven door periodically to keep an eye on your tortilla pizzas until you get an idea how long it'll take. I use a heavy pizza pan, and set the temp at 380, and then periodically watch to see where they're at. When the edges of the tortillas begin to lightly brown and curl up in some places I yank it out . Usually 8-10 minutes. Depending on what you have in your fridge on a Wednesday night, if you're like me, you'll likely have 3 or 4 different pizzas.

Ingredients

• 3 or 4 large flour tortillas

• pulled moose (shredded)

• venison salami sliced (or meat or your choice)

• 1/2 cup pizza sauce

• olive oil

• marble or sapputo shredded cheese

• 1 ja;apeno pepper sliced

• 1 cup sauteed onions

• 1 cup salsa of your choice

• 1 cup of minced green chilis

Directions

1. Preheat oven 380 degrees C, place a tortilla shell on heavy pan, add either pizza sauce or olive oil whichever you prefer,

2. Add pulled moose and venison salami, top with marble and Saputto cheese, and sliced jalapeno, sauteed onions on top, place in oven.

3. When the tortilla begins to brown and turn up on the edges pull it out, set on cutting board let rest for five minutes before cutting (hardest part). Meanwhile, begin your next pizza while you wait. Enjoy.