Minnesota Prairie Roots

Slices of Dan and Jan's homemade pizza.

The pizzas are baked for 3 - 5 minutes in this 700-degree outdoor brick oven.

“You’ve come a long way since the days of meat and potatoes,” I tell Jan as she slides another pizza into the outdoor brick oven.

“And vegetables,” she adds, meaning the side vegetable dish that always accompanied the mainstay meat and spuds.

We laugh, sharing the bond of former farm girls who grew up on meat and potatoes.

I have been watching Jan and her husband, Dan, for quite some time now as they work together in their Northfield backyard. Dan prepares the pizzas, rolling homemade crusts and then topping them with a variety of meats and vegetables and cheeses.

Chicken ranch pizza with chunky chicken, ranch dressing, Sweet Baby Ray’s BBQ sauce and bacon, my personal favorite. Fresh tomato and basil. Shrimp. Pepperoni.

We—Parts Department Inc., Northfield (NAPA) employees and their families—are gathered here for a pizza party, an end of summer celebration. As the sun sinks, Dan and Jan are still making pizzas. They began hours ago.

But those of us here cannot seem to get enough of these delicious, thin-crust homemade pizzas baked at 700 degrees for three to five minutes in the outdoor brick oven. I eat more pizza than I think I’ve ever eaten in my life.

But this is darned good pizza.

Dan and Jan know how to cook.

We’ve been to their house many times for their home-cooked food. Last winter they made barbequed ribs in the brick oven and served those along with crab legs at a company party. They’ve also baked turkeys and bread outdoors.

The interior oven temperature remains unaffected by the air temperature, Dan says. If it’s 20 degrees below zero outside, it’s still 700 degrees inside the brick oven.

“How did you learn how to cook in this?” I ask.

Dan laughs, admits to a few disasters, like the first time he placed the pizza on a pizza pan inside the oven. That failed. The pizza goes directly onto a rack in the oven, not on a pan.

After watching the couple expertly make pizzas and after sampling more pieces than I should have, I concluded that if Dan and Jan ever leave the auto parts business, they could successfully open Dan & Jan’s Pizzeria.

Dan prepares a pizza crust at his backyard work station.

Dan prefers to use sliced, rather than shredded, mozzarella cheese atop his homemade pizzas.

© Copyright 2009 Audrey Kletscher Helbling