Outdoor Oven Recipes

Thought I'd share the recipes as we use them in our outdoor pizza oven.

Chocolate Chip Smore Pie  

We did this in the outdoor oven.  Next time, I'll get the cookie part in first and cooked through, throw the rest of the ingredients on top and pop it back in for about another 30 seconds to melt the chocolate and marshmallows.  It tasted great!

Buffalo Chicken Pizza

The winner of the overall pizza contest went to Daughter #2 and Kevin.  Here's their recipes.  They doctored up the toppings, by using olive oil instead of the butter, and using a shot of whiskey in their sauce.  One other change, since this was cooked in the outdoor oven, they did not heat up the sauce first as the instructions called out.  It all just went on the crust and in to the oven.  It was tastey!

Pizza Crust Recipe
Buffalo Chicken Pizza

Pizza Crust Recipe

The winner of the best crust, went to my Mom and Padre'. They made a Hawaiian pizza, which was definitely a close second for best overall.  Here's their pizza crust recipe.

Bread Maker Pizza Dough Recipe

Water --------- 1 Cup (Warm)

Olive Oil ------ 2 tbsp (Use Good Oil)

Salt ------------- 1 tsp

Sugar --------- 2 tbsp

Bread Flour --- 3 Cups We use Pillsbury Bread Flour. I read other positive comments regarding this flour.

Dry Milk ------- 3 tbsp

Active Dry Yeast--- 1 1/2 tsp.

Add ingredients to bread pan in order listed. Select "Dough." Press Start/Stop. About 1 hr and 30 minutes later your display should read 0.00, press Start/Stop.

We remove the dough from the pan and placed it on a lightly floured counter top to cool. We covered it with a clean clothe to keep the

outside from drying. After the dough cooled to room temperature, we stuff it into a zip lock/air tight bag and place it into the refrigerator.

We found that the when this dough is refrigerated over-night it is much easier to work with and it seems to taste better.

We found that this recipe makes enough dough for Two 12" Thin Crust Pizza's.

Widow Maker Pizza

This entry is a bit long, but since I didn't use any specific recipe, I need to provide more details.  Let me know if you have any questions.  We ate a pizza locally, by the same name, and decided to try our hand at replicating it.  We needed to make some changes, and of course we don't have their recipe, and good luck finding the ingredients restaurants seem to find.  So this is our version.

1 each Honey Pizza Crust

½ cup or to taste Salsa Romesco sauce

¼ cup Calabrian Sausage (Boars Head carries this type) cut up small

¼ cup Italian dry sausage, called for sopressata.  I could not find, so I just picked another dry sausage, I don’t think it matters much.  Cut up small.

Provolone cheese to cover crust

¼ cup Mozzarella cheese

¼ cup arugula

1 egg

Salsa Romesco

A specialty sauce from the province of Tarragona in Spain.  There are lots of recipes for this sauce online.  Since I could not find some of the Spanish peppers they called for, I switched some things out.

2 small tomatoes, peeled and seeded

1 tsp. Cayenne pepper (or more to taste for heat)

1 Tbls Spanish paprika (more or less for taste, it has a great smoke flavor)

3 cloves of garlic, peeled

1/2c toasted pine nuts (can use hazelnuts or almonds)

¾ cup olive oil

¼ wine vinegar (red or white were used in different recipes, I used red)

1 tsp. salt

Grind up all the ingredients, minus the olive oil and vinegar, in a blender, gradually add olive oil until sauce thickens, then blend in vinegar.  Should make around 1-1/2 cups of sauce.

They typically use this on fish, but we had a pizza locally that used this sauce on a pizza, so we gave it a try.

Honey Pizza Crust

Since we have bees, we were happy to find a recipe that uses honey.

3-1/2 cups bread flour

1 Cup warm water

2 Tbls yeast

2 Tbls honey

¼ cup olive oil

½ tsp. salt

Placed all ingredients into my bread machine (in the order they recommend), hit the dough setting and came back later, about 1-1/2 hours.  Took the dough out placed it in a zip lock bag and refrigerated overnight.

This dough is not the stretch it yourself kind of dough, I used a rolling pin.  Take the dough out of the bag, divide as you’ll get 2 pizza crusts around 12-14” from each batch.  Lightly flour both sides and roll out to the thickness you like.  Ours was somewhere between thin and hand tossed.

Now for the assembly and additional ingredients for our Widow maker Pizza.

Honey Pizza Crust; roll out to the thickness and size you desire.

Salsa Romesco sauce is placed on the crust.  I went pretty heavy on the sauce.  Then the sausages, provolone cheese, sprinkle of mozzarella cheese, and arugula (yes arugula).  Then in the center of the pizza place a cracked egg.  The egg does make a difference!

Place in oven and cook until crust is golden brown, and cheese has carmelized.  Remove pizza. Place on top some fresh arugula after the pizza comes out.  Slice and serve.