Camp Chef PZ90 Cooking Guide - Manual (Page 5)

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.
Recipes
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.
For more tips & recipes on the Italia Pizza Oven
visit www.CampChef.com
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