A Ramble Through the Pacific Northwest with the Gozney Tread

Gozney, the innovative brand known for its premium pizza ovens, is introducing a new offering—the Tread, the world’s most portable pizza oven.

The Tread is ultra-rugged, modular for a wide range of accessories, lightweight and ready to roam with you on any adventure you're planning. Tuned with legendary heat retention and space-age insulation, the Tread is engineered to heat up to 950°F in as fast as 15 minutes, and can cool in a fast as 20 minutes. Yes: you can cook restaurant-quality pizza in as little as 60 seconds.

This oven is designed for being on the go.

In the spirit of adventure, we put together a three-day road trip through the Pacific Northwest's mountain and river terrain with some top notch recipes to cook with the Tread to match.

To learn more about the Tread visit Gozney.

Slung along the Oregon bank, Hood River makes a strong bid for capital city of wind. Windsurfing, kiteboarding–the Columbia’s waves blossom with colorful sails and soaring daredevils. Windsurfing and kiteboarding lessons are widely available along the riverfront. (Kite boarding takes longer to learn. Listen, you fly.) Zero instruction needed for Hood River’s other pleasures, from the sandy horseshoe of the city's bustling waterside park to Pfriem Family Brewers' dead-on pilsners, nicely close at hand. In the town center, the Scandinavian smørrebrød at Broder Øst provide clean energy for the next exploit; æbleskiver pancakes will go on your permanent rotation. Upstairs, vintage rooms at Hood River Hotel wear a snappy fresh coat of paint.

Clam Pizza Pie

Step 1:
Take a dough ball and stretch it out until it’s super thin. You can use a rolling pin to achieve this.  

Step 2:
Scatter over a combination of the canned and fresh clams. 

Step 3:
Finish with oregano and a generous grating of Pecorino Romano.

Step 4:
Place the pizza into the Gozney Tread at 400°C/750°F.

Step 5:
Remove from the Gozney Tread, and finish with some more Pecorino Romano and a drizzle of extra virgin olive oil.  

Step 6:
Slice and enjoy!

FOR INGREDIENTS AND MORE VISIT GOZNEY

Due northeast, on the Washington side, there’s a spot where you can literally see the coastal Northwest’s dense woods give way to dry, austere inland climes. Bingen and White Salmon, small and entwined, are capitalizing on their “border town” status. Bask in sun and sauna at The Society Hotel, a Nordic-style mod retreat fashioned around an old Bingen school. The White Salmon River, pulsing with snowmelt of Mount Adams, offers quick access to whitewater. Wet Planet will get you out on it. Henni's, up on the ridge in the town of White Salmon, sources from local farms and ranches.

Steak and Scallops

Step 1
Preheat the Gozney Tread to 250°C / 480°F.

Step 2
To prepare the butter, add all the butter ingredients to a blender and blend until smooth. Set aside until ready to serve.

Step 3
To prepare the steak, season the côte de boeuf generously with salt and allow it to come up to room temperature. Meanwhile, place a cast iron pan in the oven and heat until smoking hot.

Step 4
To cook the steak, rub it with a little oil, then place it into the hot pan. Sear well on all sides, using the heat of the oven to maintain the temperature of the pan. Once a deep crust has formed, add the butter, garlic, rosemary, and thyme to the pan. Baste the steak continuously until it reaches an internal temperature of 49 – 50°C / 120 – 122°F , this will take a 6 - 8 minutes. Remove from the heat and allow it to rest.

Step 5
To cook the scallops, heat another pan in the oven until smoking hot. Add a little oil, then place the scallops into the pan. Sear well on one side, season with salt, and finish with a squeeze of lemon. Scallops take only a couple of minutes to cook so work quickly.

Step 6
To serve, plate the steak and scallops with a generous quenelle of the flavoured butter, allowing it to melt over the dish.

FOR INGREDIENTS AND MORE VISIT GOZNEY

One distinct thing about the Pacific Northwest is that people don't talk about "the beach." They talk about "the Coast," which just sounds more mythic and grand. The scenery and dramatic weather fit this mood. Begin a day's journey with the vista of the haystack rock off the Oregon Coast hamlet of Cannon Beach—a signature sight of the coast, best enjoyed with something hot from Elk Creek Coffee. Just north, Ecola State Park's 9 miles of public beach (all Oregon beaches are public) thread through historic sights and much of the backdrop for cult film The Goonies. It's also a great place to set up your lunch operations. Up the road, at the turbulent spot where the Columbia River empties into the Pacific, the atmospheric town of Astoria is the gateway to the Washington State side—specifically the bucolic Long Beach Peninsula, so named for its endless strand of sand and renowned for its oysters.

Roasted Oysters with Chili Ferment

Step 1: 
Lay out the oysters onto a roasting tray and place into Gozney Tread at 430°C/800°F. Cook for around 5 minutes.  

Step 2:
For the sauce, mix all the ingredients into a paste in a food processor and ferment at room temperature for 2-3 weeks.  

Step 3:
Strain off the liquid at the end. Pack the paste into jars and store in fridge.  

Step 4:
Create a herby butter by mixing unsalted butter with a spoon of fermented chilli paste. Add some rosemary and sage and melt down in the Tread until liquified.  

Step 5:
Remove the oysters from the oven, open and serve with the fermented chilli / butter mix.  

FOR INGREDIENTS AND MORE VISIT GOZNEY