Three Outdoor Fireplace Pizza Recipes to Revel In This Winter

Looking to spend some quality time in the great outdoors this winter, but don’t want to sacrifice your snacks in the snow? You’re in luck. Our Sienna Outdoor Fireplace is much more than just a source of warmth, it’s also an extremely effective oven and supports natural gas logs, liquid propane and standard wood fires. So trade your partridge for a pizza stone and invest in the gift that keeps on giving. After all, every season is pizza season.

 

Once you’ve set up your outdoor fireplace, all you need to bring pizza to your patio is two of our outdoor fireplace accessories – the Pizza Oven Insert and Pizza Stone. The Pizza Stone is a ceramic surface that makes the perfect pedestal for your pizza. The Pizza Oven Insert is the stainless steel fireplace grate that can hold your Pizza Stone at three different heights over the fire to bake to your optimum taste.

 

Once your accessories have been signed, sealed, delivered, it’s time to turn to toppings. Below are three of our favorite homemade pizza recipes for you to try on your next outdoor cooking excursion. Buon appetito!

 

  1. Sausage, Feta & Pepperoncini Pizza from The Wood Fired Enthusiast

Ingredients:

Instructions:

  • Press the pizza dough to form a 10” flat circle.
  • Spread the sauce evenly onto the dough, leaving a 1-inch ring around the dough to create the crust.
  • Sprinkle the crumbled sausage, pepperoncini and then the feta cheese on top of the pizza evenly, then cover with the mozzarella cheese.
  • Bake for 2-3 minutes on your pizza stone and insert into your outdoor fireplace or until cooked through, turning as needed to avoid burning one side.

 

  1. Classic Pizza Margherita from The Splendid Table

Ingredients:

  • Dough:
    • Generous 1/4 teaspoon dry yeast
    • 1/2 cup warm (about 100 degrees) water
    • 1 teaspoon all-purpose unbleached flour
    • 1 to 1-1/4 cups organic, stone ground all-purpose unbleached flour
    • 1/2 teaspoon salt 
    • Additional flour
  • Margherita Toppings:
    • 1 tablespoon extra-virgin olive oil
    • 1/2 medium onion, minced
    • 1 sprig parsley, chopped
    • 1 large clove garlic, minced
    • 1/4 teaspoon dry oregano
    • 1-1/2 cups canned whole peeled tomatoes
    • 1/3 cup packed fresh basil leaves, torn
    • 3 ounces fresh mozzarella (in liquid), thinly sliced
    • 2 to 3 tablespoons extra-virgin olive oil
    • Freshly ground black pepper and salt

Instructions:

  • Crust: In a medium mixing bowl or food processor, blend yeast, water, and teaspoon of flour. Foam should form on the surface in about 8 minutes (if not, yeast is past its prime; find fresher). Then blend in rest of flour and salt, forming a smooth, quite soft, slightly sticky dough. Blend in food processor no more than 30 seconds (then knead 5 minutes by hand); in mixer blend for about 5 minutes; by hand stir to blend and knead 5 minutes. Place in a large oiled bowl, cover bowl with plastic wrap. Let stand in a cool place until doubled in bulk (about 1 1/2 hours). If not ready to bake, keep dough covered and hold up to 8 hours. About 20 minutes before baking, punch down, knead a minute or two and then form into a ball, cover.
  • Margherita Topping:
    • In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan. Boil, stirring, 5 minutes or until thick.
    • Spread sauce over rolled out crust, sprinkle with basil, mozzarella, and finally the oil. Finish with generous black pepper and a little salt.
    • Bake for 2-3 minutes on your pizza stone and insert into your outdoor fireplace or until cooked through, turning as needed to avoid burning one side.

 

  1. Jalapeno Popper Pizza from The Wood Fired Enthusiast

Ingredients:

  • 1 ball of Easy No Knead Pizza Dough Ball
  • 4 oz. cream cheese, softened
  • 2 Tbsps. Salsa Verde (tomatillo salsa)
  • 1/4 cup sharp cheddar, shredded
  • 1/4 cup thinly sliced fresh jalapeno peppers
  • 1 1/2 cup Colby Jack cheese, shredded
  • 1/4 cup cooked bacon, chopped (optional but highly recommended)

Instructions:

  • Combine the cream cheese, salsa, and shredded cheddar in a small microwave safe bowl. Microwave it on high for 1 minute. Stir until smooth. 
  • Spread the mixture carefully out onto your 10" pressed out dough. Top with sliced jalapenos and bacon (if using.)
  • Sprinkle the shredded Colby Jack cheese evenly onto the pizza. 
  • Bake for 2-3 minutes on your pizza stone and insert into your outdoor fireplace or until cooked through, turning as needed to avoid burning one side.

 




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