Fresh hot pizza!!

[Christophe Noel]

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


cover and bake for 8 minutes


Fresh, crunchy and hot!



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..

Where'd you get the outback oven setup?

 

[spressomon]

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

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..

Where'd you get the outback oven setup?

FROZEN! Shame on you!

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!

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:

 

[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:

 

[Christophe Noel]

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..

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?