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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Camp Ovens & Related Equipment › PIZZA USING PAN/SKILLET & BEADS

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PIZZA USING PAN/SKILLET & BEADS (Read 1716 times)

Aug 7^th, 2008 at 2:03pm

Carolyn™ Offline
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		All the talk of pizza, I think we are all getting on a similar wave length. Surfing a week or so ago I saw ladies and girls making pizzas in pans/skillets, then the great roasted veggies in a lid in here, my mind thought hmmmmmm pizza in a lid maybe. Then the good news about the Anaconda Box of goodies with cheap postage. The sun was shinning today and I thought why not make one for lunch. I would never be a chef just a cook and I am not overly fussy mostly so I just used what I had. Ham, onions, tomatoes, capsicum (green pepper), mushrooms, a few olives, cheeses (tasty and parmesan), italian dried herbs, no sauce but I had some salsa.
		For the crust I used: 2 cups of plain flour which was about right for my 12" pan. (for cups I used the mug in the picture) 1 packet dried yeast 1 teaspoon sugar and salt 1/2 cup of milk powder. I always put yeast, sugar, approx l tablespoon of flour and about four tablespoons of WARM water in a cup mix it and wait for it to froth and bubble. Then I mix it into the flour, milk powder (for breads I would use a couple of tablespoons of oil and an egg but for pizza I left it plain)and I used about 1 1/2 cups more of warm water to get a dough. I kneaded it a few minutes then went out and put the beads on to heat. Starting from cold I hoped it would rise sufficiently by the time the beads were ready. Once the beads were ready I lightly oiled the pan and I folded the baking paper in four to see if this idea worked with lifting out the pizza when cooked. I rolled out the pizza dough and pushed it to fit the pan and up the sides - next time I would do it a bit thinner on the sides. I spread salsa in lieu of pizza sauce or tomato paste (I wouldnt use salsa again as it went a bit liquid. Put on the rest of the filling sprinkling with Italian herbs and parmesan cheese and topped with grated cheese.

		I agonised a bit about how many beads. I settled on 30 and this was all I had anyway. I ended up with 9 on the bottom and 21 on the top - most of the top ones in a large outside ring. I have a great trivet made by PD. I felt it has good clearance and above all I didnt want a burnt bottom.
		I have seen a lot of recipes where they turn the lid so at 15 minutes I went to check it and to turn the lid, I found the outside was already browning very well and so I turned the lid and pushed all the beads to the centre for another 15 minutes. So in all cooked it for 30 minutes from a cold start.

		In a camp fire situation I am sure it would be eaten straight from the pan but as I was also testing using the paper I got it out very easily. One thing I had cut the ends tidy but should have left them longer to grab them all in the centre.
		When cut a bit of liquid came from the salsa but other than that the crust was fine, just a bit thick on the side ends but still quite edible. The bottom was perfectly browned. I might use more oil another time to get it a bit crisper. When we first started reading up on 4WD and camping after many years of not doing it, I took onboard not loading up too much gear. I think this idea works fine without the need for a pizza pan as well. In saying that if weight is not a restriction and the number to be fed is more, making it on a pan and putting in an already heated oven would mean for faster cooking and then being able to quickly cook a second one. The MOTH came home early and had some and said the rest would do him for tea so alls well with my world I am off to a dinner with friends and a good red wine or two .

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Reply #1 - Aug 7^th, 2008 at 2:37pm

BillyBushCook Offline
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Way to go!!!
must say though, I prefer a thin 'n' crispy to really apreciate the toppings,

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #2 - Aug 7^th, 2008 at 2:44pm

Mackerel Whisperer Offline
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Lookin' the goods Carolyn, well done Smiley

Cheers

Jono

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Reply #3 - Aug 7^th, 2008 at 4:28pm

Carolyn™ Offline
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I agree BBC I like pizza that way too, but this tasted fine and I am sure the grandies would like it.

Also I am thinking another time normal cup sizes, some oil in the bread and more oil in the pan and maybe using the pizza tin so I can cook hot and quick.

Best buy some more beads Wink

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