Camp Chef PZOVEN Cooking Guide - Manual (Page 5)

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Instructions
Begin by stretching a dough ball into a thin 12” round and
laying it on a floured pizza peel. Sprinkle olive oil and salt
evenly onto dough. Put a small amount of grated mozzarella and
Parmesan cheese on top. The cheese should be less than half of
what it would be on the pizza.
Instructions
Combine ingredients and mix well.
Instructions
melt butter in small sauce pan, add garlic and sauté until soft.
Add flour and stir until smooth and golden brown. Add cream
and cook just until thickened, do not boil. Add salt to taste.
Ingredients
Pizza dough ball
Red sauce
Grated mozzarella cheese
Pepperoni
Grated Parmesan cheese
Ingredients
Pizza dough ball
Red pizza sauce
Fresh mozzarella cheese, cut in slices
Fresh basil leaves
Parmesan cheese
olive oil
Instructions
Begin by stretching a dough ball into a thin 12” round and
laying it on a floured pizza peel. Spread red sauce onto the dough
then cover with grated mozzarella. Cover with pepperoni and
sprinkle with parmesan cheese.
Instructions
Begin by stretching a dough ball into a thin 12” round and
laying it on a floured pizza peel. Spread a thin amount of red
sauce on the dough. Top with slices of mozzarella spaced evenly.
Tear the basil leaves to desired size and put on top of mozzarella.
Sprinkle with Parmesan and olive oil.
Artisan Pepperoni Pizza
Artisan Margherita Pizza
Ingredients
Pizza dough ball
olive oil ( about 1 T.)
Pinch of salt
Grated mozzarella cheese
Parmesan cheese
Ingredients
1 can crushed tomato (28 oz.)
1 can tomato paste (12 oz.)
2 t. salt
2 t. sugar
1 T. fresh oregano, minced
Ingredients
½ cup butter (1 cube)
1 to 2 cloves garlic
½ cup flour
2 cups heavy cream
1 ½ t. salt
Tomato Pizza Sauce
White Pizza Sauce
Easy Artisan Focaccia Bread
Recipes