Grate machine for your operation

pancake breakfasts, soup cook-offs, etc. So when I bought Market Pizza, I thought this would be a good way to raise some money for HHH, not to mention attracting a specific audience—hunters and foodies looking to try new things.”

Wild venison, she says, is “a very lean meat…and can have a ‘gamy’ taste to it. The butcher cuts the venison with beef fat to give it more flavor.” For her first deermeat special, she marinated the venison in extra-virgin olive oil infused with basil, oregano, tarragon, thyme, salt and pepper—“all good, basic herbs that one would put on ground beef.” She precooked the meat before adding it to the pizza, along with crushed tomatoes, thinly sliced red onions, jalapeños, Parmesan and fresh mozzarella. The venison was crumbled on top, then finished off with birch-smoked salt from Iceland and fresh, sweet basil.

Since that first fundraiser in January 2017, she has delved into more complex flavor profiles to great success. “I love playing with food combinations and really look to combine all the taste sensations—salty, spicy, sweet, sour and, at times,

Bewitched

As Stockton, New Jersey’s one and only Pizza Witch, Megan Jones-Holt leaned into the nickname from the start. “I always wanted a drawing of a pizza witch that reflected me,” she says. “Recently, my talented niece drew one, and we ran with it. Over the years, we have played it up with fun games like Stump the Pizza Witch, where customers name a pizza combo to see if I have made it or not and whether it’s worthy of creating.”