Wild Pig Breakfast Pizza

We hear it constantly. The havoc that ferrel hogs are having across the landscape from Alabama to Hawaii. It’s true, hogs can decimate ecosystems like locust. Swarming in and leaving nothing left to eat. They are also voracious breeders, capable of having around 3 litters a year. I’ve been told that if you aren’t culling nearly 80% of the population, then your hog numbers are increasing.

But let’s stop to take a look at the flip side of that coin. To sportsmen and women, who get bored during the off-seasons, hogs can be hunted year round, and with whatever and however you choose to hunt them. They also are an incredible food source, and can save you if you have a rough tag draw season. So lets look at a recipe to make the best out of our muddy, smelly, intruder. A household favorite of ours, Wild Pig Breakfast Pizza.

Ingredients: 1 lb Sausage

16 oz Pizza Dough (we use the pre-made from Publix)

Shredded Cheddar Cheese

Shredded Mozzarella

Shredded Provolone

8-10 oz Alfredo sauce

Directions: Brown your sausage in a skillet and then drain the meat once its done. Sprinkle flour on a clean counter top or butcher block and knead your dough, probably gonna need 5-10 mins of kneading. If not using a pizza stone, cover a baking sheet with foil, and brush a light layer of olive oil. With rolling pin, roll your dough out flat and set on your baking sheet. Shape crust to your desired size, shape, and thickness. Sauce the dough with 8-10 oz of Alfredo sauce, a little over half the jar in most cases. Add butter to the skillet and scramble 3-4 eggs, leaving them a bit runny. Alternate layering, Cheddar cheese, Mozzarella cheese, Provolone cheese, sausage, egg, back to cheese on top of the dough until you are satisfied. Have fun with this part. It can be as meaty or as cheesy as you want. Then pop it in the oven at 400 degrees. The cook time varies based on thickness of crust, but it averages about 18 mins. Make sure to keep a close eye on the pizza while its cooks, and pull when the crust is golden and the cheese is melted and integrated.

Now, enjoy a meal that’s both familiar and wild. Finding the delicious silver lining in the damage being cause by ferrel pigs.