pate

I’d never done pizza in a dutch oven before this weekend. I love to make it on the grill, but that’s been the limit of my outdoor pizza making.

On Friday, we ended up making three dutch ovens worth of pizza for a small OA event. It was unbelievable. We cheated and used Rhodes bread dough for the crust, thawing it and rolling it out into large rounds. We set the rounds into the bottom of well seasoned dutch ovens (with a little corn meal to help reduce sticking), and baked them for 45 minutes or so until they’d cooked through. Then we put down a light coat of sauce on the crusts and a thick layer of toppings (think two of those huge Godfathers Pizzas stacked atop each other), and put the whole thing back on the coals to cook.

It ended up being so good that on Sunday night, I made another one for my family at home. This one goes right onto the ‘do again soon’ list.

Because it’s getting cold and we really don’t want to get stuck up in the mountains, my son and I are going to do a 10 mile urban hike around Provo this month. I’m not sure where we’ll go, but it will probably need to include a stop or two for treats along the way.

Well, we didn’t make the short hike I was wanting to the weekend before Thanksgiving, but we did make our ten miler the day before yesterday. We ended up changing our plans to do an extended loop around Y Mountain, and spent most of our time hiking in the shade as we went through a series of mountain canyons. Between the shade and the cold weather, we rarely saw temperatures above the teens until we hit the western face of the Y, and then it got downright toasty.

Now to do a 10 mile urban hike in December.