The Collins’ brothers have been fishing together since they were little tykes. The amazing twins, Zac and Travis Collins grew up on the banks of the Bighorn River spending the warm Montana summers helping their dad who years before opened the first fly shop on the banks of this famous river.

Unfortunately, both are grown and have chosen different professions but they still manage to spend as much time fishing the clean clear waters of Montana as possible. Travis is now the GM and partner of the flagship store, Mackenzie River Pizza Company located in downtown Bozeman, Montana and Zac is a GIS anaylst in town.

In Travis’s own words, “Zac was the one who took it one step further and became an amazing fly-tier. Really one of the best I have had the opportunity to poach bugs from. So he brings the bugs and I bring the food. The beer is split and the good times keep rolling. I was born with an instant fishing partner. I really could not ask for a better one!”

If you’re ever in the area and are looking for some of the best eats around, stop by The Mackenzie River Pizza Company in downtown Bozeman, Montana. Mention you saw this quick bite in TiF and receive a fee beatdown from one of the Collins’ boys. Travis was generous enough to share one of his pizza recipes with us after the jump.

BISON, MUSHROOM & ASIAGO PIZZA

INGREDIENTS:
10” pizza
Garlic-infused olive oil
Salt & pepper
red chili flakes
2 oz. mozzarella
6 slices bison sausage
1 oz. mushrooms
½ oz. roasted red onion
½ oz. Asiago cheese
Minced parsley garnish

15” pizza
Garlic-infused olive oil
Salt & pepper
red chili flakes
4 oz. mozzarella
12 slices bison sausage
2 oz. mushrooms
1 oz. roasted red onion
1 oz. Asiago cheese
Minced parsley garnish

PREPARATION:
Lightly brush the entire crust with the garlic-infused olive oil.
Distribute a pinch each of salt & pepper over surface of crust.
Apply a light sprinkle of red chili flakes. Evenly distribute mozzarella.
Hand-tear in half each slice of bison sausage and distribute evenly.
Evenly distribute the mushrooms and onions.
Evenly distribute Asiago cheese to the very edge of crust.
After baking, apply a light garnish of parsley.