Fresh hot pizza!!

[Flounder]

This has become a major favorite this summer. We use Boboli pizza crusts, fresh pesto made from our garden grown basil and garlic. Usually we include sliced pepperoni. Cheese is little more than Cheese Head mozzarella cheese sticks. Add fresh basil, sliced roma tomatos and badda-bing....hot pizza.

We use a Jet Boil Helios for heat and an Outback Oven for the baking magic. The best part - this takes zero water to prepare and zero water to clean.

On the way to the heat
31809

cover and bake for 8 minutes
31810

Fresh, crunchy and hot!
31811


Each pizza is enough for one person. We usually follow up with baked brownies.

This pizza was baked at almost 9,700ft at the Longs Peak campground. Shortly after we retired to our tent amidst freezing rain and serious winds. Not a problem since we had pizza, brownies and a bottle of Chianti.

[firemansxterra]

Man that looks delicious! It's making me hungry right now! That is a great idea...now I'm just going to have to come up with a way to "bake" one when we are out again!

[adventureduo]

Nice! I done frozen pizza on the grill.. but that's about it..

http://img84.imageshack.us/img84/5885/img5785.jpg

Where'd you get the outback oven setup?

[spressomon]

Nice! I done frozen pizza on the grill.. but that's about it..

http://img84.imageshack.us/img84/5885/img5785.jpg

Where'd you get the outback oven setup?

Maybe here for starters: http://www.wildernessdining.com/bp167209.html

Looks like a great idea! I've cooked pizzas on my Solaire but lately, due to its size, I haven't been taking it along. I like the idea of the Outback Oven: If it works as good as you say (and I certainly have no reason to disbelieve you :)) I'm going to have to get one soon!

Thanks for the 'heads up' Flounder!

[RHINO]

when i was building my mother in laws house she couldnt wait till it was complete to move in,,,,, for a few months she used an outback oven on a camp stove in her unfinished kitchen pretty much every night like a regular oven. they work great, and if weight is a concern they are light and dont take up much space.

[tdesanto]

x2 for the Outback oven. Used mine for years. You can also use the dome to keep foods or coffee hot when necessary, if they're not going to be consumed right away.

[brentbba]

Nice! I done frozen pizza on the grill.. but that's about it..

http://img84.imageshack.us/img84/5885/img5785.jpg

Where'd you get the outback oven setup?

FROZEN! Shame on you! :eek:

I'll have to bring some of my home made pizza sauce next time and do some pizzas in the dutch oven! :chef:

[adventureduo]

FROZEN! Shame on you! :eek:

Brent, we did a Pork Tenderloin, chicken breasts and stuffed Peppers too. You can only do so much on one trip :)

Think of the pizza as appetizers :ylsmoke:

http://inlinethumb56.webshots.com/40887/2854104760034696539S600x600Q85.jpg (http://outdoors.webshots.com/photo/2854104760034696539OpkgoF)

http://inlinethumb44.webshots.com/42859/2298812760034696539S600x600Q85.jpg (http://outdoors.webshots.com/photo/2298812760034696539IDOKLj)

http://inlinethumb33.webshots.com/44832/2841828970034696539S600x600Q85.jpg (http://outdoors.webshots.com/photo/2841828970034696539hhyCsF)

[brentbba]

Now that mess looks very tasty!

[eugenethejeeper]

Have you got any more ideas for the outback oven, I have only made pizza or cinnamon rolls and am looking for other ideas. Thanks:chef:

[Flounder]

Have you got any more ideas for the outback oven, I have only made pizza or cinnamon rolls and am looking for other ideas. Thanks:chef:Sure. Here are some old favorites:

Baked Brie - Wrapped wheel of brie cheese in pre-made puff pastry. Inside the pastry, we often wrap the brie with prosciutto ham and sliced figs. Bake until golden brown.

Baked Tamale - Spread about 1/2" of masa (mixed with water to tamale paste) in the bottom of the pan. On that, layer black beans, cheese, and anything else Mexicana you can find. Bake for about 15 minutes. Top with pico, guac and sour cream.

Baked Ziti - This is as lazy as it gets. Take your favorite pasta dish, make it at home and put it in any container. Once at camp, plop it in the oven, dress the top with your favortive cheese and bake away. This is a quickie.

Baked Zucchini - Line the bottom of the pan with thick slices of zucchini. Top the zucchini with small sliced of parma ham, proscuitto or something similar. Top this with a mixture of panko crumbs mixed with a little butter. Add a small amount of cream to the pan (about 1/4 cup). Season with your favorite herbs, we use Herbs de Provence. Bake until golden brown and the zukes are tender. Basically a zucchini au gratin dish.

Sheperd's Pie - Normally, I think this dish is pure poison. How ever, we've managed to make it pretty yummy. We make the "stew" of this pie at home (with a Guiness base), store it in a food-saver bag and just dump it in the pan at camp. We add instant mashed potatoes to the top, brush with butter and bake. Another lazy dish we usually save for the first night out. You can also turn this into an awesome pot pie by using a phyllo pastry as the topper instead of the mashed potatoes.



These are just some of the savory dishes we do. We do tons of breakfast and dessert dishes. I'm a big fan of breakfast frittatas because they're way easier than most egg dishes to prepare and clean.

[RHINO]

Have you got any more ideas for the outback oven, I have only made pizza or cinnamon rolls and am looking for other ideas. Thanks:chef:

are those the only things you bake at home? :) anything you bake at home try in the camp oven, adjust size to fit of course.

[Willman]

You guys are making a fat guy hungry!!

:chef:

[dustboy]

We do a pizza on the grill, using a very thin crust. We bake the crust under the cover with indirect heat until the bottom is crispy, then flip it and apply toppings. It works especially well with light topping and no sauce, usually we'll make one margherita (tomato, basil, fresh mozzerella), and maybe another with red onion, pistachios, and a hard cheese like peccorino.

I'll see if I can dig up the recipe for the dough.

[ETAV8R]

Nice! I done frozen pizza on the grill.. but that's about it..

http://img84.imageshack.us/img84/5885/img5785.jpg


Over the past day or so I have been checking out your blog again. Somewhere, either there or here, I saw you made some pizza on the grill. I think I figured it out, are those freezer pizzas?

Also, what kind of grill is that under them and what is the set up/break down time frame?

[jimed43]

Sure. Here are some old favorites:

Baked Brie - Wrapped wheel of brie cheese in pre-made puff pastry. Inside the pastry, we often wrap the brie with prosciutto ham and sliced figs. Bake until golden brown.

Baked Tamale - Spread about 1/2" of masa (mixed with water to tamale paste) in the bottom of the pan. On that, layer black beans, cheese, and anything else Mexicana you can find. Bake for about 15 minutes. Top with pico, guac and sour cream.

Baked Ziti - This is as lazy as it gets. Take your favorite pasta dish, make it at home and put it in any container. Once at camp, plop it in the oven, dress the top with your favortive cheese and bake away. This is a quickie.

Baked Zucchini - Line the bottom of the pan with thick slices of zucchini. Top the zucchini with small sliced of parma ham, proscuitto or something similar. Top this with a mixture of panko crumbs mixed with a little butter. Add a small amount of cream to the pan (about 1/4 cup). Season with your favorite herbs, we use Herbs de Provence. Bake until golden brown and the zukes are tender. Basically a zucchini au gratin dish.

Sheperd's Pie - Normally, I think this dish is pure poison. How ever, we've managed to make it pretty yummy. We make the "stew" of this pie at home (with a Guiness base), store it in a food-saver bag and just dump it in the pan at camp. We add instant mashed potatoes to the top, brush with butter and bake. Another lazy dish we usually save for the first night out. You can also turn this into an awesome pot pie by using a phyllo pastry as the topper instead of the mashed potatoes.



These are just some of the savory dishes we do. We do tons of breakfast and dessert dishes. I'm a big fan of breakfast frittatas because they're way easier than most egg dishes to prepare and clean.

Saving these to evernote.....

Thanks Flounder

[ccarm]

In scouts we would use crescent rolls for the dough, and make a deep dish pizza in a dutch oven, but I'll have to try out the outback oven. Clever with the mozzarella cheese sticks.

[silvElise]

Wow I am in love... great easy to do meal :)

[adventureduo]

Over the past day or so I have been checking out your blog again. Somewhere, either there or here, I saw you made some pizza on the grill. I think I figured it out, are those freezer pizzas?

Also, what kind of grill is that under them and what is the set up/break down time frame?

Thanks for checking out the blog, we appreciate it.

You guessed it, just frozen pizza's. Nothing special, but when you're in the middle of no where they aren't half bad. The grill is just a notebook grill (http://www.google.com/search?client=safari&rls=en-us&q=notebook+grill&oe=UTF-8&um=1&hl=en&ie=UTF-8&sa=N&tab=iw). The setup and break down is almost zilch. Just pops open, only drawback is that it does not have a lid so it can be harder to cook the top of the food evenly if you can't flip it (like pizza).

[KG6BWS]

FROZEN! Shame on you! :eek:

I'll have to bring some of my home made pizza sauce next time and do some pizzas in the dutch oven! :chef:

Hey now Brent!!! Utilizing my propane grill, my hotel room fare at my last job consisted of frozen pizzas, hot dogs and sausages on a regular basis. Whole lot cheaper than eating out every day for 5 months!!!

Frozen pizza, propane grill on LOW for about 10 minutes, let it sit for another 10 or so minutes and BAM...dinner is served.:chef:

[KG6BWS]

Thanks for checking out the blog, we appreciate it.

You guessed it, just frozen pizza's. Nothing special, but when you're in the middle of no where they aren't half bad. The grill is just a notebook grill (http://www.google.com/search?client=safari&rls=en-us&q=notebook+grill&oe=UTF-8&um=1&hl=en&ie=UTF-8&sa=N&tab=iw). The setup and break down is almost zilch. Just pops open, only drawback is that it does not have a lid so it can be harder to cook the top of the food evenly if you can't flip it (like pizza).

I forget which trip but didnt I make frozen pizzas for lunch one time?? Cant remember.

[adventureduo]

Quite possibly, i don't remember Justin. This particular photo was taken at Calico, the same trip you winched out that stuck sportscar.

[KG6BWS]

Quite possibly, i don't remember Justin. This particular photo was taken at Calico, the same trip you winched out that stuck sportscar.

LOL!!! That was pretty funny.

yeah, I remember that. You guys did the pizzas the night before I came up.

[jimed43]

I have also seen a video somewhere, of taking a frozen pizza and folding it in half, then cooking it in the pie irons. To make a pizza sanwhich. I want to try that.

[craig333]

I use english muffins fried in bit of butter. Marinara sauce from a can. Pre shredded mozzarella. Pepperoni cooked just enough to get most of the oil off it. Toss it in a frying pan on low heat, cover and cook until the cheese is melted. Can be dinner or appetizers.

[Hilldweller]

Dutch Oven is the way to go.

Pillsbury makes a fresh crust. Top it with a little sauce, cheese, and whatever.
Preheat the oven for a bit with with some butter or goo of your liking, spread out the dough, top it, and set it to bake.
I use 9-10 briquettes under and 15-18 on top --- depends on ambient temps.
Turn the bottom part 1/8 clockwise and the top 1/8 turn anti-clockwise every 5-8 minutes 'til done.
Yum.

Example pics taken on different trips:


http://img.photobucket.com/albums/v352/billpearlman/CountryFriedWeekend2011106.jpg

http://img.photobucket.com/albums/v352/billpearlman/060-1.jpg

http://img.photobucket.com/albums/v352/billpearlman/061.jpg

[VE2WHZ]

Brent, we did a Pork Tenderloin, chicken breasts and stuffed Peppers too. You can only do so much on one trip :)

Think of the pizza as appetizers :ylsmoke:

http://inlinethumb56.webshots.com/40887/2854104760034696539S600x600Q85.jpg (http://outdoors.webshots.com/photo/2854104760034696539OpkgoF)

http://inlinethumb44.webshots.com/42859/2298812760034696539S600x600Q85.jpg (http://outdoors.webshots.com/photo/2298812760034696539IDOKLj)

http://inlinethumb33.webshots.com/44832/2841828970034696539S600x600Q85.jpg (http://outdoors.webshots.com/photo/2841828970034696539hhyCsF)




hmm i have the same plate :)


http://i584.photobucket.com/albums/ss288/ve2whz/pla2010/IMG_7656.jpg


put on BBQ

[jimed43]

That looks awesome!


Dutch Oven is the way to go.

Pillsbury makes a fresh crust. Top it with a little sauce, cheese, and whatever.
Preheat the oven for a bit with with some butter or goo of your liking, spread out the dough, top it, and set it to bake.
I use 9-10 briquettes under and 15-18 on top --- depends on ambient temps.
Turn the bottom part 1/8 clockwise and the top 1/8 turn anti-clockwise every 5-8 minutes 'til done.
Yum.

Example pics taken on different trips:


http://img.photobucket.com/albums/v352/billpearlman/CountryFriedWeekend2011106.jpg

http://img.photobucket.com/albums/v352/billpearlman/060-1.jpg

http://img.photobucket.com/albums/v352/billpearlman/061.jpg

[Wyowanderer]

You guys are making a fat guy hungry!!

:chef:

TWO fat guys. :sombrero:

[jimed43]

three, but I working on it

[Hilldweller]

That looks awesome!
Dutch ovens bring the awesome...


http://img.photobucket.com/albums/v352/billpearlman/100_3117.jpg

[jimed43]

getting one next week, already have the fry pan...

[John E]

piece of cake, no pun intended.

This is probably best as a first night out meal as it calls for fresh pizza dough. I'd probably buy some from my local pizza place or make it up at home and refrigerate it before taking it along.

Start with some fresh dough that's already been cut into balls.

Flour it a tiny bit and then stretch it out til it's fairly thin and flat. This is the hardest part of the recipe. Most people try to make em too big. Use small dough ball and a flat floured surface and gently stretch the dough out, don't go all pizzeria crazy and start tossing it around.

After you've stretched it out to about an 8"-10" rough circle, gently lay it onto the grill surface, med heat. Let it toast for a minute or so, then turn it over.

You'll want to have some finely crushed tomatoes, some basil and oregano and some shredded mozzarella and olive oil ready. Drain the excess water from the tomatoes.

Brush or spray the olive oil onto the dough, spread a thin layer of crushed tomatoes and spices, top with a light layer of cheese and just let it cook.

You don't need to cover it if you kept the dough and toppings thin.

Let it cook til the dough is browning on the edges and the cheese is melting.

Slide it off the grill, let it settle for a minute or so, slice it and eat it.

Absolutely delicious, especially if you're using some good smelling hardwood or good quality charcoal. Gas grills will work but not as well.

The secret is don't make the dough or anything else too thick or else it won't cook properly. You can add some toppings but if you put em on too thick they won't cook. I'd try some thinly sliced mushrooms or olives. You can put some lightly pre-cooked salami or pepperoni on it but sausage won't cook thru unless you thoroughly precook it.

Got the recipe from the owners/chefs of Al Fornaio restaurant in Providence, RI. Good stuff.

[alexfm]

In scouts we would use crescent rolls for the dough, and make a deep dish pizza in a dutch oven, but I'll have to try out the outback oven. Clever with the mozzarella cheese sticks.

I did something pretty similar to that on a campout with my Venturing crew. One of the guys (who also happens to be in my scout troop) had his mom dig up a recipe for pizza dough that she had, and we made that (awesome stuff), slapped it in the bottom of the dutch oven, and covered it in sauce, tons of mozarella, sausage, bacon, hard pepperoni, onions, peppers, ground meat, and something else I can't remember. Baked it for a while in the dutch oven, and pulled it out. It was amazing. The crust ended up being almost an inch and a half thick. :drool:

[shahram]

...This is probably best as a first night out meal as it calls for fresh pizza dough. I'd probably buy some from my local pizza place...

That is a brilliant idea! Never thought of that one, but I'm definitely going to do it. Thanks!

[Brigitta]

Grilled pizza is fast, easy and delicious!

If you have a Trader Joe's in your area they sell 3 varieties of ready to use dough. All you need to do is "roll" it into a thin crust. You can just stretch it and use your fingers to shape it, brush each side with some olive oil and put it on a HOT grill. Just a few minutes on each side until it's firm, then add sauce and toppings and brown the crust and melt the cheese.