Baked Pizza using Caldera Cone and Outback Oven
Serves one, Baking time 25 minutes
Double the recipe for two people, make two batches.
1 c Jiffy Pizza mix
1 T Italian herb blend
1/2 t diced dried garlic
1/2 t ground black pepper
1 oz olive oil (or 1 packet)
one pouch Bobboli tomato sauce – find with the pre-baked pizza crusts. Preferably dehydrate the sauce
2 oz string cheese,Gouda cheese, cheddar, or other cheese.
1 pkt shelf stable pepperoni slices, find the kind with two separate inner pouches.
approx 1/2 c water
Pack the dry ingredients in a sandwich bag, seal tightly. Pack the oil, cheese and meat with it.
Cube up the cheese on a paper towel and separate and dice the pepperoni slices. Add cool water to the pizza mix in the bag and knead carefully till you have a dough. Place the oil in the pan, spread the dough in the pan, spread the tomato sauce on the dough, and place the cheese and meat on top of the dough.
See my blog post for more information on the Caldera cone, stove, simmer ring, and Outback Oven. In an Evernew pot set for 2L, about 7 inches in diameter, one can make one of these pizzas. Put about 3 oz of alcohol fuel in the TrailDesigns stove. That amount makes it about full. Some trial and error at home is worth while to get the procedure down.
Assemble the Caldera cone and place the stove inside. Place the foil reflector from the Outback Oven over the TrailDesign stove. Use the titanium stakes of the Caldera cone to suspend the Outback Oven scorch buster from the top edge of the cone. Place the fry pan on the cone, cover with the pot from the cookset. Place the Outback Oven thermometer on the top of the pot, and place the Outback Oven insulated cover over the pot. I use a wooden stick to light the stove, and to place the simmer ring over the stove.
Heat until in the BAKE zone shown on the thermometer, using a simmer ring on the TrailDesign stove. Cook till golden brown on the bottom, about 25 minutes. You will see the dough rise, the cheese melt, and toward the end smell the dough browning. When the dough is brown on top, its ready. To make it easier to remove, cut the pizza in half and remove half at a time.