This smoky, hearty flatbread brings the best of camp cooking and backyard pizza together. Lean moose meat and crispy bacon form the savory foundation, layered over naan flatbreads with Rufus Teague’s honey-sweet BBQ sauce, fresh mozzarella, and a garden’s worth of colorful toppings. Grilled until bubbling and golden, it’s a rustic feast that celebrates wild flavor with gourmet flair.

Ingredients:

• 1 lb moose meat
• 2 strips bacon
• Rufus Teague meat rub
• 2 naan 8” flatbreads
• Rufus Teague honey sweet BBQ sauce
• 4-8 oz fresh mozzarella, sliced
• 5 mini sweet peppers, sliced
• ¼ cup basil, chopped
• 1 cup cherry tomatoes, halved
• ½ cup baby bella mushrooms, sliced

Directions:

1. Preheat a cast iron skillet on your grill to 400 degF
2. Add bacon and cook until it starts to curl.
3. Add the moose to the pan and move the meat around to coat it in the bacon grease until it browns.
4. Remove the skillet from the grill and replace it with pizza stone, if you have them.
5. Prep your flatbread by applying a thin layer of sauce, mozzarella, moose meat, peppers, basil, tomatoes, and mushrooms.
6. Move your flatbreads to the grill and cook until cheese melts.
7. Remove from grill, slice and enjoy!

Moose is one of the leanest red meats on earth, containing less fat than chicken breast but packed with iron and rich, beef-like flavor. The bacon adds just enough fat to keep it juicy while it browns. To kick this recipe into overdrive, try sprinkling smoked gouda or sharp cheddar atop the mozzarella for deeper flavor, or drizzle with balsamic glaze before serving for extra tang.