Really? How do you ever decide?
Cayenne is marketed as red pepper. Red pepper is marketed as cayenne.
Love those pizzas on the grill...!
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Really? How do you ever decide?
Cayenne is marketed as red pepper. Red pepper is marketed as cayenne.
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- #22
dang, we had pizza tonight but since I was cutting down some trees right before then it ended up being pizza in the kitchen oven.... nothing like the real thing... bummer...
For the pizza aficionado in you: Jeff Varasano's NY Pizza Recipe
Using your oven's cleaning cycle temp works incredibly well for putting the proper bake on a pizza!
Using your oven's cleaning cycle temp works incredibly well for putting the proper bake on a pizza!
Indian fry bread makes a good pizza crust as well. Sounds like your Pinta, mmmmm.
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Another one, and a total abomination by conventional pizza standards:
reduce 1 cup of good red wine into a syrup, chill, and stir into greek yogurt with a good pinch of brown sugar, put this into a squeeze bottle.
Make your pizza crust, but sub out 1 cup of flour for oat flour.
Sautee up coarsely chopped mixed mushrooms (criminis, button, s***ake, clamshell)
Brown up some cubes of salt pork.
cube a good-sized wedge of cheap brie
Crank up your grill to as high as you can get with oak charcoal, lay down the dough discs, place on the cheese, squeeze on as much sauce as you like, then top with the pork and the mushrooms. Bake until done.
reduce 1 cup of good red wine into a syrup, chill, and stir into greek yogurt with a good pinch of brown sugar, put this into a squeeze bottle.
Make your pizza crust, but sub out 1 cup of flour for oat flour.
Sautee up coarsely chopped mixed mushrooms (criminis, button, s***ake, clamshell)
Brown up some cubes of salt pork.
cube a good-sized wedge of cheap brie
Crank up your grill to as high as you can get with oak charcoal, lay down the dough discs, place on the cheese, squeeze on as much sauce as you like, then top with the pork and the mushrooms. Bake until done.
^^^ I'll be trying this!
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it's a fun one.
If you don't care about cholesterol, you can sautee the fungi in the rendered pork fat.
were over in France right now and have had a ham, mushroom and a egg(runny yolk) on a thin crust pizza. cooked in a wood fired oven. Delicious
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- #33
Tarte d'Alsace (ham, onions and gruyere)
(from TJ)
the nice thing is that it's very thin and you can get the bottom toasted and a bit crunchy, best part... I like to have the grill (and griddle?) at 600F + for that
and the gruyere is tasty
(from TJ)
the nice thing is that it's very thin and you can get the bottom toasted and a bit crunchy, best part... I like to have the grill (and griddle?) at 600F + for that
and the gruyere is tasty
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Good looking 'za, Eric.
We have a cheap stone from Macy's, fire up our Weber (I see you have a Weber, too), use parchment paper to allow the pizza to slip around until the bottom firms up a bit (not corn meal or flour).
We've done 4 small pizzas instead of one huge one...a cheesy bread, with 5 cheese Italian blend, then everyone does their own thing...as discussed, grilled chicken with Sweet Baby Ray's bbq sauce, or ham and shroom, etc. Also have (had, it's cold up here) basil growing wild, so pick, tear and drop onto the pizza, either before cooking, or just after. Also, brush a lil EVOO onto the pizza dough (edges or whole thing, prior to topping and baking), maybe sprinkle a little garlic salt to liven up the crust.
Many good ideas here on MUD. Thanks for sharing.
Not very original but you can make small pizza in your cook pot.
We do this on some weekend backpack trips. Boboli (mini-crust) heated face down untill almost burnt. Turn over and quickly spread sauce and toppings then cover.
Just as the crust is about to burn, remove from heat. Cheese should be melted by then.
It's a timing thing but you can do it on a mini backpacing stove.
We do this on some weekend backpack trips. Boboli (mini-crust) heated face down untill almost burnt. Turn over and quickly spread sauce and toppings then cover.
Just as the crust is about to burn, remove from heat. Cheese should be melted by then.
It's a timing thing but you can do it on a mini backpacing stove.
Poor man's pizza crust -flour tortillas.
My recipe for pizza sauce.
1 15 oz can tomato sauce
2 8 oz cans tomato paste
1 tsp oregano
1 tsp basil
1/2 tsp black pepper (add red pepper flakes too for taste/heat)
1-2 cloves garlic
1 onion
1 tbs olive oil
Sautee onion and garlic in olive oil. Add all other ingredients and you are done. Flour tortilla, add sauce and any cheese and toppings you desire. Bake at 450 for 8-14 minutes depending on amount of toppings! Great individual size pizzas.
Still haven't gotten around to doing these either on the griddle, grill or dutch oven while camping. On my to do list for sure!
My recipe for pizza sauce.
1 15 oz can tomato sauce
2 8 oz cans tomato paste
1 tsp oregano
1 tsp basil
1/2 tsp black pepper (add red pepper flakes too for taste/heat)
1-2 cloves garlic
1 onion
1 tbs olive oil
Sautee onion and garlic in olive oil. Add all other ingredients and you are done. Flour tortilla, add sauce and any cheese and toppings you desire. Bake at 450 for 8-14 minutes depending on amount of toppings! Great individual size pizzas.
Still haven't gotten around to doing these either on the griddle, grill or dutch oven while camping. On my to do list for sure!
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I was surprised by how well tortillas worked the first time I tried them.
Definitely try DO pizza sometime, it's awesome.
I remember when I was a wee Tenderfoot, and burned my first dutch oven pizza to a crisp because the other kids in my merit badge class and I underestimated the power of charcoal...
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- #40
well....
coupla days ago, I did another pizza on a lovingly-seasoned griddle on one of my NG Weber grills. Except that I forgot and set it to 600+F (High) instead of Low (460F or so). Put the pizza on and when I checked a few minutes later the bottom of the pizza had fused to the griddle and was thoroughly burned... Plus it ruined part of the seasoning... sheesh....