Who doesn’t want a pizza oven in their outdoor kitchen? I have been looking at options for years, from super expensive Italian made ovens to all kinds of DIY plans for making them. From brick ovens to cob ovens to cinder block ovens, it was quite overwhelming and like most DIY projects, I imagined it wouldn’t ever look quite like the photos on Pinterest.
And then, the answer came to me in the way of a new Camp Chef product that was introduced at the 2013 Shot Show in Las Vegas. You can see my excitement in this clip from Cabela’s Industry Insider http://youtu.be/IXMXQAkR8SUThis season I have featured two styles of Camp Chef Pizza Ovens in my sport show seminar series. One being the grill accessory that fits right on to a propane stove and the other a stand-alone unit that is powered by a small or large propane tank.
As illustrated in my teaching seminars, pizza can mean a variety of things… basically it is some kind of crust, sauce and topping. It can be a traditional entree, a breakfast pizza, fruit pizza or dessert pizza.
Crusts can be homemade, store-bought fresh (Winco, Trader Joes and Safeway all have great crust), store-bought frozen (Rhodes rolls, biscuits and pizza dough all work well), in a tube (crescent rolls, biscuits, french bread, pizza crust), par-baked (Boboli, Mama Mary’s) or pre-cooked (tortilla, English muffin, baguette, focaccia, sugar cookie).
Sauce can also be homemade or store bought. I always have a can of tomato paste and V8 juice on hand for a quick sauce. Spaghetti sauce can also be used as well as any kind of creamy dressing (Ranch, Blu Cheese, Caesar). My favorite White Pizza Sauce is 1/4 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon fresh chopped parsley, 1 tablespoon thinly sliced green onion and 2 teaspoons minced garlic.
Topping choices are endless. I may have shredded venison on hand or antelope pepperoni or just veggies. Olives, roasted green chilies, marinated artichoke hearts and canned mushrooms are always in the pantry for a quick pizza but nothing beats thinly sliced or diced fresh veggies. For crunchy veggies, place on pizza raw. If you like your veggies cooked just lightly saute them in olive oil before topping the pizza.
Pizza can be cooked from 500º-700º. Artisan pizza ovens are not like your kitchen oven. Time and temperature can vary greatly depending on outside weather and pizza choice. Crusts cook differently and depending on the toppings, baking time will increase or decrease.
Don’t be afraid to experiment and learn from trial and error. You will soon be dreaming of all the kinds of pizza you can create! Here are a few of my creations…