Hey Troy,


the pizza thing : I use the betty crocker mix-adding olive oil- as I am still nimoying for a crisp crust and this premix is what gets me the closest for now until I get the time to mess with it some more....I also dry slices of raw tomato and place them directly on the mixed crust prior to pulling any toppings on....I have found that that this helps with the overall flavor and helps with the soggy problems.....I also use real moz. cheese and dry spag. sauce and rehydrate on trail.....I have only had the cheese not pass the sniff test once on trail( the packaging broke inside my vaccuum bag) and have made many pizzas in the old outback ....this is the cheese that is the water packaged stuff the authentic  cheese. I have done many variations in the topping realm....dried mushroom, dried hamburger, tomatoes, black olives, spinach, basil,....and such, vaccuum pack chicken and pepperoni ( which is naturally shelf stable) . I have even made fish pizza, yep it is actually very good....not kidding.... ::) The Outback is an amazing thing and really compliments the minimum impact style of cooking with stoves IMHO. I have also considered partially cooking the crust and then topping and finishing.....oh yah dont be afraid to finish the cooking with the cover(metal) off but still use the fireman fabric reflector---will add with the formation of crispy crusts with the breads, muffins, bisquits, cakes, sheppard's pie, and such. The thing that I am also working on it recipes reductions so I dont feed the mices any more ;) It is a very fun toy! ;)