How To Make Pizza Over A Campfire?

These are ways to make pizza-themed food on the campfire. As you’ll see, they get pretty creative. deep dish (make pizza with dough on walls of dutch oven) pizza pockets (fill & wrap ingredients in pizza dough like a calzone) pizza bagel (substitute for pizza ingredients!) Need some help thinking of ingredients?

Can you cook campfire pizza in a cast iron pan?

You CAN use any flat pan that you put on the fire or BBQ, however, so don’t think that the cast iron skillet is a make it or break it! The key to making campfire pizza is that you have to cook the crust first, flip it in the pan, then add your sauce and toppings.

Can you cook frozen pizza over a campfire?

But one of the main problems with this compared to a ‘homemade’ recipe is that if you try to cook your pizza over the campfire, the base will burn before the toppings have cooked through. But this is a problem that can be solved by cutting the frozen pizza into smaller pieces and placing it inside a pie iron.

Can you make pizza dough while camping?

This is often the most difficult thing to make on a camping trip but the good news is that you can make the dough from scratch at home and keep it chilled for up to three days. That being said, if you want to , you can take your ingredients on the road and make your dough around the campfire.

15 Easy Crave-Worthy Recipes You Can Make With A Cast Iron Skillet

Have you ever tried cooking with a cast iron skillet?Anybody can become a Guy Fieri of campfire cooking with the help of these adaptable cookware.You can use them to make everything from breakfast to lunch, supper, and dessert, and they are really versatile.

Aside from that, they are reasonably priced.According to Amazon, pre-seasoned skillets range from $9 to $13 depending on the size (a medium 10-inch pan usually works great).To demonstrate the flexibility of cast iron skillets, we’ve pulled up 15 of our favorite recipes—for all meals of the day—to provide you with some examples of why you should have one in your kitchen.Take a look at them in the gallery below!

1. Pepperoni Pull Apart Garlic Knots

Serious Eats published this photo by J. Kenji López-Alt. If you enjoy pepperoni pizza, there’s a strong chance you’ll be drooling over these pull-apart knots, which are created with pepperoni slices, butter, and herbs and baked until golden. Serious Eats demonstrates how to prepare this easy dish on their site, which can be found here.

2. Reese’s Cup S’mores Dip

Your Cup of Cake provided the photograph. Oh, that’s right… Things like these are the type of things we daydream about for weeks. The greatest thing is that it only only three ingredients: Reese’s Peanut Butter Cups, butter, and miniature marshmallows (optional). If you want to serve it with graham crackers and a glass of milk, that’s OK. You can find the recipe on Your Cup Of Cake.

3. Dutch Baby Pancakes With Fresh Orange Sugar

Photo courtesy of Hummingbird High You might imagine waking up in the morning and smelling the aroma of these dutch baby pancakes frying over the campfire. You can either smother them in maple syrup or drizzle orange melted sugar over the top, like this writer did in her recipe.

4. Bacon & Brussels Sprouts Pizza

Image courtesy of How Sweet Eats Topping pizza with bacon and brussels sprouts is a delicious blend of flavors. Cast iron skillets also have a wide, shallow design that allows the crust to be cooked until it is crisp and golden-brown. How Sweet Eats has the whole recipe, which you can find here.

5. Salted Caramel Skillet Brownies

Courtesy of Two Peas and Their Pod When a brownie has fudge and caramel, you can be sure it will be delicious. Take a look at the whole recipe on Two Peas and Their Pod.

6. Three Cheese Mac & Cheese

Mac & cheese is the ultimate in comfort food, according to Cook Like a Champion. Instead of reaching for the standard Kraft Mac & Cheese, try this recipe from Cook Like a Champion. Made with penne pasta and a delicious combination of goat cheese, Parmesan, and white cheddar, this dish is a must-try. Get the whole recipe by clicking here.

7. Jalapeno Bacon Cheddar Cornbread

Lodge Cast Iron is the source of this information. The flavors of jalapenos, bacon, and cheddar are usually a good combination. Using them in conjunction with a traditional cornbread recipe will elevate this southern staple to an entirely new level. Take a look at the recipe provided by Lodge Cast Iron.

8. Butternut Squash & Black Bean Enchiladas

Courtesy of Ambitious Kitchen These straightforward enchiladas, which are made with black beans, butternut squash, and cheese, are filling, healthful, and vegetarian. In this post on their site, Ambitious Kitchen demonstrates how to cook the Mexican cuisine in question.

9. Caramel Cinnamon Rolls With Cream Cheese Frosting

Warm, gooey cinnamon buns are a delicious way to start your day off right. You may find the recipe on Hello Creative Family’s website.

10. Hasselback Potatoes With Parmesan & Roasted Garlic

Courtesy of Onion Rings and Other Such Things In case you’ve never tried hasselbacking your potatoes before, you’re in for a real treat! It entails slicing potatoes and filling them with cheese and herbs in the spaces between. Take a look at this dish from Onion Rings and Things, which is laden with minced garlic and Parmesan cheese.

11. Cast Iron Baked Ham & Swiss Sliders

This is courtesy of This Silly Girl’s Kitchen. These baked ham and Swiss sliders, which are made using Kings Hawaiian Jalapeno Rolls and drizzled with flavorful butter sauce, are a popular at lunches, tailgating parties, and potlucks. The complete recipe may be found at This Silly Girl’s Kitchen.

12. Campfire Pizza Nachos

Courtesy of Cooking With Janica When you can’t decide between pizza and nachos, the only thing left to do is combine the two dishes into one. Here on her site, Cooking With Janica demonstrates how to prepare this wonderful combination of pepperoni, olives, onion, bell peppers, and melty cheese that is sure to please.

13. Fiery Campfire Veggies

Bless Her Heart captured this image. Y’all Grilled vegetables are simple and basic, and they go well with almost any main meal. Prepare a flavorful side dish for your steak, sandwiches, or burgers by sautéing zucchini, corn, bell peppers, onions, oil, and spices in a skillet over medium heat. To view the complete recipe, please visit this page.

14. Spinach & Refried Bean Quesadillas

Photo courtesy of The Kitchn A cast iron skillet is used to cook these quesadillas from The Kitchn, which gives the outside a lovely crispiness that you wouldn’t get by cooking them in conventional pans. To make things even more interesting, you may substitute black beans or pinto beans for the refried beans. You can find the recipe here.

15. Chicken Pot Pie With Cheddar Crust

Photograph courtesy of Spicy Southern Kitchen When it comes to classic one-pot meals, Chicken Pot Pie is a surefire winner every time. Making this recipe from Spicy Southern Kitchen in a cast iron pan will give it a flaky, golden crust that will be hard to resist. You can find the recipe here.

For more recipes, check out these Delicious Meals You Can Make With An Instant Pot

Love RVing? You’ll Love RV LIFE Pro

Spicy Southern Kitchen provided the photograph. When it comes to classic one-pot meals, Chicken Pot Pie is a winner every time. Making this recipe from Spicy Southern Kitchen in a cast iron pan will give it a flaky, golden crust as well. The recipe may be found here.

How to Make Pizza at Home That’s Better Than Takeout

Pizza is a crowd-pleasing option for hectic weeknight dinners as well as enjoyable weekend feasts with friends.For excellent pizza, though, you don’t have to rely on restaurants or take-out services.Continue reading for helpful hints on how to bake your own pizza at home.

We’ll go through how to prepare a pizza dough, how to top a pizza, what temperature to bake pizza at, and how long to bake pizza.In addition, we’ll offer some of our favorite homemade pizza recipes that you can try out at home.

How to Make Homemade Pizza

Pizza Crust

First and foremost, let’s talk about the foundation, the crunchy crust that binds everything together.You have a few options when it comes to the crust: You may create homemade pizza using store-bought dough, pre-baked crusts (such as Boboli), or even English muffins and pita bread for personal pizzas; or you can make your own pizza dough from scratch using the instructions below.Here’s how to prepare a basic no-knead pizza dough, as shown by Chef John.

(He also makes a fantastic Cauliflower Pizza Crust, which you should try.) Check out the video to see precisely how the pizza dough should appear before it is placed in the refrigerator to rise.The ″rotation, stretch, and tuck″ method used by Chef John to shape the dough will also be demonstrated in this video.

Pizza Sauces

It’s time for the sauce.A wide variety of tasty pre-made marinara sauces are available for use as pizza sauce.We also offer a plethora of recipes for homemade pizza sauce.

Aside from traditional red pizza sauces, other options include pesto sauces, white sauces, and even a basic olive oil and garlic sauce.They have the ability to increase the size of your pizza by virtually endless proportions.

Pizza Toppings

When it comes to toppings on a pizza, there are virtually no restrictions.You’re probably familiar with tomato sauce and pepperoni.But what about apples and walnuts?

Without a doubt.What about figs in season with prosciutto?Yes, without a doubt!What about sweet corn and peas?Corn and peas, on the other hand, are popular pizza toppings in Europe and Japan.The bottom line is that when it comes to toppings, pizza allows for a limitless amount of experimentation.

A pizza with shredded lettuce, black olives, and chopped tomatoes as toppings is served.The following are some additional suggestions for various pizza sauces, toppings, and cheeses to try: Consider the sequence in which you’ll arrange your toppings on the pie crust once you’ve arranged them on the plate.It is significant!

Layering the Pizza

If you layer the ingredients in a certain way, you will have pizza perfection.If you arrange the same elements in a different sequence, the result is the same as before.For example, if you put the cheese on first, then pile the tomatoes and basil on top, the basil will burn and shrivel while the cheese would remain unbrowned and unbrowned.

It’s possible that the pizza will fail.Of course, you may top the cheese with tomato slices if you choose.The high moisture content of tomatoes means that they will not caramelize, but will instead dry slightly, resulting in a more concentrated tomato flavor when cooked.

Choosing Cheeses

Cheeses such as mozzarella, fontina, and parmesan are all excellent choices. Because all of these cheeses have a low moisture content, they will brown rather rapidly. Fresh mozzarella contains a high concentration of water, which may cause the crust and toppings to get soggy.

How to Cook Pizza on a Stone

1. Heat the oven.

In general, the higher the temperature of the oven, the better the pizza will be.Oven temperatures between 450 and 500 degrees Fahrenheit are ideal for baking pizza (250 to 260 degrees C).Pizza ovens cook at temperatures ranging from 800 to 900 degrees Fahrenheit.

You won’t be able to get that level of heat in your home oven, but the higher the temperature, the better.Lower the oven rack and place a pizza stone ($39; Amazon) on it.450 to 500 degrees F (250 to 260 degrees C) oven temperature is required since the stone needs to be heated while the oven is heating.A higher oven temperature of 400 degrees F (200 degrees C) may be required for large, thick-crusted pizzas in order for the crust to cook entirely before the toppings begin to brown.Tip: Preheat a baking sheet or a cast iron pan in the bottom of the oven for a crispy crust before beginning.Immediately after you’ve finished assembling the pizza, put some ice cubes into the heated pan to generate a burst of steam.

2. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal.

If desired, gently coat the crust with olive oil before baking.This assists in the creation of a golden brown, crispy crust as opposed to a dry, powdery outer crust.See how to create and shape your pizza dough in this video.

Okay, the oven is preheated, and the pizza has been topped and is ready to be delivered.To begin, get your pizza peel ($22; Amazon), a huge shovel-like instrument that allows you to quickly transport pizza from the counter to the baking stone without causing a mess.Slide your pizza onto the peel using a spatula.It is time to turn on the oven.

3. Slip the pizza onto the hot pizza stone.

  1. It is optional to drizzle a small layer of olive oil over the crust before baking.
  2. Instead of a dry, dusty outer crust, a golden brown, crispy crust is produced as a result of this.
  3. Make your pizza dough according to the instructions.
  4. All right, so the oven is preheated, and the pizza is completely topped and ready to be baked.
  5. A pizza peel ($22; Amazon) is required, which is a huge shovel-like instrument that is used to quickly transfer pizza from the counter to the baking sheet while keeping the pizza from falling apart.
  6. Pizza is slid onto the peel using a peeling tool.
  • Finally, the oven is ready.

4. After 5 minutes of baking, check the pizza.

  1. If certain areas of the pizza are browning more quickly than others, turn the pizza over and slide the peel underneath it like a large spatula to even things out.
  2. Using the same fast motion described above, rotate the pizza on the peel and place it back on the baking stone to finish baking.
  3. Removing the pizza from the oven halfway through baking allows you to spray additional oil on the crust if you choose.
  4. This additional oil will aid in darkening the crust and making it even more delectable.
  5. Infuse the oil with minced garlic to provide a hint of garlic flavor to the dish.

5. The pizza is done when the cheese is melted to a medium-to-dark brown.

  1. Color denotes the presence of taste.
  2. Remove the pizza from the oven using the peel and set it aside to cool slightly.
  3. If you wish, you may top it with more fresh vegetables and toppings.
  4. Slice the pizza with a pizza wheel ($15; Amazon) or a chef’s knife and serve it to your enthusiastic audience.
  5. Do Not Blame the Cheese: If your pizza ends up scalding the roof of your mouth, don’t point the finger at the cheese.
  6. It’s most likely the sauce that’s to blame.
  • This is due to the fact that heat is preserved in the wet sauce, and the addition of an insulating layer of cheese is almost certainly adding insult to injury.
  • Lift the heat-trapping cap of the cheese with a fork the next time you get a slice fresh from the oven, and you’ll witness how the steam streams off the hot, hot sauce.
  • Within that chamber, it’s like being inside the molten core of the earth.
  • Content that is related to this:
See also:  Where To Eat Pizza In Nyc?

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Are you looking for a unique gift idea? Grab a friend or loved one and treat them to a night out at the newest restaurant in town!

CelebratinG the time honored traditions of cooking with live fire

WOOD-FIRED NEOPOLITAN PIZZA

Our Acunto Oven is used to make traditional wood-fired pizza.

PIT-SMOKED BAR-B-Q

Made in our Acunto Oven, this is a traditional wood-fired pizza.

FIRE-ROASTED ROTISSERIE CHICKEN

Our Acunto Oven produces a traditional wood-fired pizza that is delicious.

Our Team

    Jared Leonard

  1. Amanda Leonard’s full name is Amanda Leonard.
  2. I am a life coach who also happens to be a wife, mother, and business executive.
  3. Amanda possesses a rare capacity to make everyone feel comfortable in her company.
  4. She had a successful ten-year career in the management of large-scale corporate events, and she was instrumental in developing our catering and events program.
  5. She oversees our catering and events crew, as well as professionally coaching women to discover their life’s purpose and find their real calling.
  1. Ben Markham is a member of the Ben Markham Band.
  2. Ben brings a wealth of experience and a deep appreciation for culinary heritage to our team.
  3. Ben has been working in fine dining restaurants across the world for the past 20 years, from Paris to Japan to New York City.
  4. He is a classically trained chef in French cuisine.
  5. Ben is from from the southern United States (Tennessee), and his values for food and hospitality resonate with our team.
  6. We are happy to have him on board as our culinary operations manager.
  • He currently resides in Evergreen, Colorado, with his fiancée and two kids.

Cowboy Baked Beans

Preparation time: 25 minutes 50 minutes in the oven

Makes

12 servings (each containing 3/4 cup) Baked cowboy beans are a popular side dish at barbecues and potlucks all year long. My smoky meaty dish calls for a variety of beans and has a delicious smoky flavor. Joe Sherwood of Tryon, Nebraska, contributed to this article. Recipe photo courtesy of Taste of Home for Cowboy Baked Beans.

Ingredients

  • 1-pound of beef, 1-pound cooked and crumbled bacon, 2-cups barbecue sauce, 1-can (16-ounce) butter beans (rinsed and drained), and a few more ingredients.
  • 15-3/4 ounces of pork and beans
  • 15-1/2 ounces of navy beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pork and beans
  • 2 medium onions, peeled and chopped
  • 4/4 cup packed brown sugar, 1/4 cup molasses, 2 tbl balsamic vinegar, 2 tbl dried mustard, 2 tbl Worcestershire sauce, 1 teaspoon salt, 1 tbl garlic powder, 1 tbl pepper,

Directions

Preheat the oven to 350 degrees. Cook the beef in a Dutch oven over medium heat until it is no longer pink, then drain. Add in the rest of the ingredients and mix well. Transfer to a 13×9-inch baking dish that has been buttered. Bake, uncovered, for 50-60 minutes, or until the chicken is well heated.

Nutrition Facts

3/4 cup has 350 calories, 12 grams of fat (4 grams of saturated fat), 34 milligrams of cholesterol, 1232 milligrams of sodium, 43 grams of carbohydrates (18 grams of sugars, 8 grams of fiber), and 20 grams of protein.

Campfire Cooking Archives

On a previous occasion, we hosted Wil Nguyen at Getaway Hill Country, a retreat outside of Austin, to help him detach from technology and reconnect with other people.

Campfire Cooking: Loveless Cafe’s Biscuit S’mores

We hosted Wil Nguyen at Getaway Hill Country, just outside of Austin, earlier this year to help him disengage from technology and reconnect with people.

Campfire Cooking: Campfire Paella

We spoke with Hisaka Minakami to learn more about her Campfire Paella, which we learned about after seeing images of it she shared on Instagram after her Getaway. She did so gracefully.

Campfire Cooking: Yellow Corn Grits with Campfire Roasted Mushrooms

Because we were intrigued by the photographs Hisaka Minakami had shared on Instagram of her Campfire Paella following her Getaway, we reached out to learn more. Thank you very much.

Campfire Cooking: Rosemary Garlic Pork Chops

This wonderful Rosemary Garlic Pork Chops recipe was created by a guest, Alex Creager, who visited Getaway Asheboro earlier this summer and created it during his stay.

Campfire Cooking: Vegan Campfire Nachos

  1. Looking for a fresh campfire recipe for your next Getaway?
  2. Look no further.
  3. Try these Vegan Campfire Nachos, which are made over an open fire.
  4. ″Exactly what I needed: solitude and quiet in the great outdoors with my dog.
  5. ″I enjoyed sitting by the huge window with a cup of hot cider in the morning and watching the rain, as well as making s’mores by the fire in the evening.″ Courtney K., a guest at the Getaway

Campfire Cooking: Campfire Pizza

Garianne Stable was a guest at Getaway Eastern Catskills in January, and while she was here, she photographed one of her favorite dishes.

Featured Guests: Cousins, Liz Sanchez and Jackie Ramirez

This year, Valentine’s Week is being observed to recognize and respect all forms of love. Meet the culinary cousins Liz and Jackie today, and find out how they got started in the food industry.

Campfire Recipes: Dark Chocolate Sunflower Seed Butter and Oat Bites

Continue reading for a fast and easy recipe for some energy nibbles that you can prepare during your own Getaway and take with you on all of your adventures.

How to Make Campfire Pizza

  • Camping Recipes are included in the site index. How to Make a Pizza It is possible that this content contains affiliate links. For further information, please see my privacy statement. Instructions on how to make campfire pizza (also known as how I maintain my sanity while camping with children who are finicky eaters) I’m very certain that my children will be able to obtain their own flats now that they have learned how to make Campfire Pizza! I’m on my way to freedom! Okay, so it isn’t exactly true, but I felt compelled to highlight how simple it is to prepare pizzas over an open fire. You’ll also note that this pizza is entirely composed of cheese. One guess as to which youngster it was, please? Yes, my Rose darling, you are correct. Her dinner consisted of cheese pizza because she will not eat shrimp with a ten-foot pole. Mike and I had delicious Lemon Garlic Dill Shrimp and Potatoes, while she ate cheese pizza. Oy. How did I end up with two children who despise seafood when I like it so much? Even though this is actually just an instructional guide rather than an actual dish to create, I thought you would be interested in knowing how to bake pizza over an open fire for the kids so that I can eat my shrimp in peace. I hope you enjoy it. Is it just me, or is it everyone? Let’s face it, there must be more than a few of us who just want to feed our children cheese pizza so that we may have our adult dinner without interruption. Making pizza over an open fire is ridiculously simple. A cast iron skillet is ideal for making cast iron pizza dough, pizza sauce, and toppings. If you have a cast iron skillet, that’s even better. To be clear, you may use any flat pan that you want to put on the fire or BBQ, so don’t assume that the cast iron skillet is a must-have! You must cook the crust first, then turn it in the pan before adding your sauce and toppings. This is essential for cooking campfire pizza. There’s nothing worse than sticky, undercooked pizza dough, and this approach can help you avoid that situation altogether! Here are some additional fantastic pizza-based dishes to experiment with: Cheese stuffed whole wheat pizza dough
  • Asparagus, Capicollo, and Egg Breakfast Pizza
  • Cheater Pepperoni Pizza Rolls
  • Whole Wheat Pizza Dough-Cheese Stuffed Evening

Enjoy your camping and culinary adventures! Love, Karlynn

Pin this recipe to your CAMPING RECIPES BOARD and remember to FOLLOW ME ON PINTEREST!

Enjoy your camping and culinary adventures. Love, Karlynn

Learn to cook like the Kitchen Magpie

The Prairie Table
  • Suppers, potlucks, and social gatherings: Recipes that will please a large number of people. Read on to find out more The following ingredients are required: 1 tube of refrigerated pizza dough or frozen pizza dough
  • 1 jar of pizza sauce
  • 2 cups of mozzarella cheese
  • your choice of pepperoni, mushrooms, veggies, or whatever other toppings you choose
  • Using olive oil, coat a cast iron pan (or baking sheet, pizza stone, or other similar surface)
  • Spread the dough in the pan once it has been chilled
  • Place over an open fire or on a BBQ. Cook until the bottom of the pan is golden brown.
  • Remove the pan from the heat and turn the crust over in it
  • Brush the pizza crust with pizza sauce, add your toppings, and then cover with cheese
  • Return the pan to the heat and cook until the crust is golden brown on the bottom and the toppings are heated
  • Take it out and enjoy it
  1. The nutritional information will vary depending on the toppings you choose.
  2. The following are the nutritional values: 1634 calories, 191 grams of carbohydrates, 79 grams of protein, 62 grams of fat (32 grams of saturated fat), 176 milligrams of cholesterol, 4136 milligrams of sodium, 170 milligrams of potassium, 5 grams of fiber, 26 grams of sugar, 1515 international units (IU) of vitamin A and 11.5 milligrams of iron.
  3. All calorie and nutritional information is derived from a third-party calculator and is merely a rough approximation.
  4. The nutritional information you receive will vary depending on the brands you choose, your measuring methods, portion sizes, and other factors.
Made this recipe?

Upload a photo of your creation to Instagram or Facebook and tag me @thekitchenmagpie or use the hashtag itthekitchenmagpie to be featured. Please leave a rating for this dish in the comments section below to assist your fellow cooks!

Karlynn Johnston

  1. I’m a working mom of two young children, a wife, and a cookbook author who enjoys preparing healthy, quick meals for my little family in the Canadian prairies.
  2. Karlynn Facts: Broccoli is a food that I am allergic to.
  3. In my life, I have never met a drink that I did not enjoy.
  4. Rather than cleaning my house, I would prefer to set it on fire.
  5. Most of all, I enjoy assisting YOU in preparing supper since there is nothing more important than spending time with our families around the dinner table!
  6. Find out more about me.
  • Camping Recipes are included in the site index.
  • How to Make a Pizza

How to Make Campfire Pizza from Scratch

  • Make pizza night a new camping tradition by inviting your friends over! With this campfire pizza recipe, you can take your outdoor cooking abilities to the next level. We used to believe that pizza and camp cookery were incompatible with one another. Despite the fact that pizza is one of the dishes that we find ourselves yearning on a regular basis, the idea of attempting to prepare it at a campground seemed completely unthinkable to us. The dough had to be made beforehand, and an oven had to be available
  • yet, it didn’t appear like it would be possible to pull it off. But where there is a will, there is always a way when it comes to Michael’s East Coast obsession with pizza. As a result, we set out to develop a camping-friendly pizza recipe that would allow us to fulfill our goal of eating hot pizza and cool beer while camping. (Can you think of anything more wonderful than this? Obviously, you can’t do it!) Our journey, on the other hand, was plagued with difficulties. Not only were we attempting to devise a method of making pizza from scratch. on a camping trip. without the use of an oven, but we also needed the process to be easy enough that we would really want to do it. (There is nothing that keeps us from making a dish like unnecessarily difficult instructions or specialized single-use items of equipment!) This has to be straightforward, straightforward, and tasty. The money was the first significant stumbling block. We are apprehensive of baking, and when we encounter recipes that call for yeast, we instinctively flee and seek refuge elsewhere. However, we chose to confront our concerns on this occasion, and to our surprise, it turned out to be a lot simpler than we could have thought. All we had to do was put some flour, water, and a package of fast yeast in a saucepan and bake it for about an hour. Knead it for a couple of minutes and then set it aside for 20 minutes to rest. We are confident in our ability to do so, and we believe you will be as well. The actual cooking procedure was the next obstacle to overcome. Every pizza recipe, of course, necessitates the use of an oven, which most campers do not have access to when away from home. But perhaps we might devise a method of grilling it? When we were in Los Angeles, we used to prepare grilled pizzas on a tiny hibachi stove outdoors to keep the heat out of our apartment (we didn’t have air conditioning). The only drawback to taking this strategy at a campsite is that the fire ring must be equipped with a good grate, which, in our experience, is far from a forgone conclusion. Because of this, we created this dish to be cooked in a cast iron pan instead. Due to the use of cast iron, we are able to cook over an open campfire in the event that there is a grate, or cook over a propane-powered camp stove. Now, there are a lot of techniques to cooking a fantastic pizza in a cast iron pan (which we will cover in detail in the recipe below), but here’s a broad summary of what you should do. To shape the dough in the pan, insert one of the dough halves into the pan and press the dough outwards to make the crust. Repeat this process with the other dough half. It is important to ensure that the dough is evenly heated throughout the full surface of the pan once it has been formed in the pan. Putting your cast iron pan over a campfire makes this task simple since the wide heat emanating from the fire permeates the whole skillet. In order to ensure that all sides of the pan are hot when cooking over a propane camp stove, you should rotate the pan around the heat source. (Because cast iron holds heat quite well, it is best to rotate the edges of the pan over the heat source to allow the entire pan to heat up.) It is time to remove your dough from the heat once the bottom of your dough begins to toast and turn golden brown on one side of the pan. This is the time at which we recommend that you remove the dough from the fire since it begins to move extremely fast at this stage, and if you are not careful, you might wind up burning the dough. Removing the pan from the heat allows you to prepare your toppings while the pan is still hot. Then, flip the dough over so that the toasted side is facing up and the uncooked side is facing down, and arrange your sauce, cheese, and toppings on top of it. Continue to cook over medium-high heat, covered with a cast iron lid or aluminum foil, until everything is done. By covering the dough with plastic wrap, you are able to keep the heat in and allow the cheese to melt. In order to let the steam to escape, you’ll want to remove the cover halfway through cooking if your toppings include a lot of moisture (for example, mozzarella, heirloom tomatoes, spinach, etc). Basically, you’re simply attempting to melt the cheese so that when it’s finished, you can remove the lid and avoid being stuck with a wet pizza. Once the bottom of the skillet has been toasted to your taste, take it from the heat and transfer it to a platter. That is all there is to it! When we reach this stage, we’re generally conflicted between finishing the first pizza and restocking our supplies for the second pizza. Repeat, repeat, and more repetition. Making delicious pizza while camping doesn’t necessitate the purchase of a $300 portable pizza oven. If you follow the directions in this recipe, you will just need a decent cast iron skillet. So what are you waiting for? Get started today! It’s time to get some pizza! 2-1/2-cup all-purpose flour
  • 1 package fast rise yeast
  • 2 teaspoons salt
  • 1 cup warm water
  • 5 tablespoons olive oil, divided (2 tablespoons + 3 tablespoons)
  • whatever combination of toppings you choose.
  • Combine the flour, yeast, and salt in a large mixing dish or saucepan. Mix the ingredients with a fork for a few seconds to ensure even distribution.
  • Mix the dry ingredients with a fork until the warm water and 2 tablespoons oil are incorporated
  • Re-knead the dough a few times (you may do this in the bowl or on a lightly floured board) to ensure that all of the ingredients are thoroughly mixed and the dough comes together
  • Cover the dough and allow it to rise for 20 minutes before using.
  • As soon as the dough has doubled in size, flip it out onto a cutting board and cut it into two equal pieces
  • Using a warmed cast iron pan, add 1 tablespoon oil and swirl to cover the surface of the skillet (for a thicker crust) or a hot 12″ cast iron skillet (for a thinner crust). In the pan, place one of the dough halves and, using your fingers, press and push the dough towards the sides of the skillet. Prepare your campfire or camp stove by placing a grate over it and cooking the pan at a moderately high heat. Drizzle 1/2 tablespoon oil down the perimeter of the skillet
  • Preparation time: 3 to 5 minutes, or until the bottom has firmed up and the edges have begun to brown (you’ll want to pull one side up at the 3 minute mark to check on it and determine how much longer it should be cooked for)
  • The skillet should be taken off the heat and placed somewhere safe to cool. The skillet will be quite hot, so proceed with caution throughout the next several stages.
  • Lift the crust out of the skillet with tongs and flip it over so that the uncooked side is now facing down in the skillet, if necessary. Add your desired toppings, cover the pizza with a cast iron lid (if you have one) or a sheet of aluminum foil, and place the pan back over the campfire or stove to finish cooking.
  • Cook the pizza for a further 3-5 minutes, or until the bottom is golden brown, depending on your preference. If necessary, remove the lid/foil after a few minutes, once the cheese has melted, and allow any remaining steam to escape during the remaining cooking time.
  • After removing the pizza from the skillet and gently transferring it to a dish, continue this process with the other half of the dough
  1. Nutritional value is an estimate based on data supplied by a third-party nutrition calculator.
  2. MORE PIZZA RECIPES RIGHT OUT OF THE OVEN The Grid is a culinary resource for the outdoor community that provides recipes and information.
  3. We provide a selection of recipes, how-to instructions, and camp cooking equipment to assist you in enjoying delicious cuisine while enjoying the great outdoors!
See also:  How To Make A Solar Oven With A Pizza Box?

3 Easy Ways to Make Delicious Camping Pizza

  1. There’s nothing quite like closing the night by eating wonderful melty camping pizza around a campfire with your loved ones, whether you’re camping alone, as a couple, with friends, or with your kids.
  2. Camping pizza, on the other hand, isn’t often on the menu because most people don’t bring an oven with them when they go camping.
  3. Today, we wish to assist you in making a positive difference!
  4. This content is designed in such a way that camp pizza is accessible to everyone!
  5. Consequently, no matter how involved you want your dough to be, what heating techniques you have accessible to you, or what sort of toppings you want to utilize, we’ve got you covered.
  6. Is it possible to make pizza in a Dutch oven?
  • Check.
  • What is a pie iron pizza (also known as a pudgy pie pizza)?
  • Yup.
  • Pizza cooked over an open fire?

Uh-huh.Are you ready to get your hands dirty?* (This post contains affiliate links for your convenience.) If you make a purchase after clicking on one of our affiliate links, we may get a small compensation at no additional cost to you.

(For more information, please see our complete disclosure.)

Dutch Oven Pizza While Camping

For a long time, the idea of utilizing a dutch oven while camping was too intimidating for us to even consider. We finally purchased a cast iron set that can be used as a dutch oven, and we are thrilled with it! It turns out that the learning curve isn’t quite as severe as you would have anticipated.

Camp Kitchen Supplies Needed for Dutch Oven Pizza:

  • Cooking set with a Dutch oven or cast iron pan*
  • Camp stove or campfire
  • Campfire grate
  • Heat-resistant gloves*
  • Parchment paper* (optional).

Best Dough to Use For Cast Iron Skillet / Dutch Oven Camping Pizza

  • You can make camping pizza in a dutch oven with any sort of dough, which is one of the most exciting aspects of the recipe. Your cooking procedure will differ (see below for additional information), but any dough will do the work. Premade Make sure your pizza dough is small enough to fit into the bottom of your cast iron skillet.
  • Refrigerated pizza dough that has been cut to size
  • Create your own from the ground up

How to Cook Dutch Oven Pizza

  1. Make certain that your heat source is set to a low and slow setting.
  2. If you’re using a camp stove, make sure it’s set to the lowest possible heat level.
  3. A metal grate with beautiful hot coals roughly 6″ beneath and scattered as evenly as possible will be great for cooking your dutch oven pizza over a campfire if you’re cooking it over an open flame.
  4. Using high heat and flames to lick at the bottom of your dutch oven can cause the bottom of your camp pizza to burn and the toppings to cook unevenly.
  1. Make sure to line the dutch oven or cast iron skillet with parchment paper to make removal (and cleanup) easier.
  2. Start by preheating the lid of your dutch oven over a stovetop or over coals (this will assist to properly spread the heat to the top of the camping pizza once you begin cooking)
  3. then, once the dutch oven is preheated, add the rest of the ingredients.
  4. Place your camp pizza crust in the dutch oven and set it aside. ** Use this time to add your sauce and ingredients on top of your prefabricated crust if you purchased one. If you made your own dough or used refrigerated pizza dough, coat it lightly with olive oil and bake only the crust in the pan**
  5. if you used frozen pizza dough, coat it lightly with olive oil and bake only the crust in the pan**
  6. if you used frozen pizza dough, coat it lightly with olive oil and bake only the crust in the pan**
  7. Set a low heat and cover the pan with the pre-heated lid to begin baking your crust.
  8. If you used a pre-made crust, keep the pan on a low heat, flipping it regularly to avoid hot spots, for about 15 minutes. Cooking time for your camping pizza should be around 10 minutes. Your crust should be golden and crunchy, and your cheese should be melty and delectable
  9. otherwise, your dish will be ruined.
  10. When baking handmade pizza dough or refrigerated pizza dough, bake it for approximately 6 to 7 minutes, or until the bottom is just beginning to brown.
  11. The bottom of the dutch oven holding the pizza dough should be removed from the heat. Keep the lid on the heat source to ensure that the heat is retained. Using the parchment paper to assist you, turn the crust upside down in the pan.
  12. Now, add your sauce, ingredients, and cheese to finish it off! When baking pizza in a dutch oven, it’s important to use low-moisture ingredients so that additional moisture doesn’t get trapped beneath the cover and make your camping pizza soggy.
  13. Replace the cover on the dutch oven and bake for another 7 or 8 minutes, or until the crust is browned and the cheese and other ingredients have melted together.

Campfire Pizza with Foil

The habit of cooking over a campfire is another camping ritual that can be a lot of fun, and it frequently results in a small amount of dishes to clean up afterwards!

Camp Kitchen Supplies Needed for Campfire Pizza:

  • Heat resistant gloves*
  • cooking spray or oil (optional)
  • heavy-duty aluminum foil (optional)
  • A campfire and a campfire grate (required)

Best Dough to Use When Making Campfire Pizza

  • When cooking a campfire pizza, we don’t advocate using a dough that hasn’t been fully baked yet. It takes a lot of time and effort to cook them correctly and evenly in aluminum foil. Premade pizza crust (this can be purchased from a supermarket or made from scratch and baked in advance at home)
  • English Muffins or Thin Bagels
  • Naan or Pita Bread
  • and a variety of other baked goods

How to Cook Campfire Pizza

Again, if you’re able to bake this camping pizza over indirect heat, it will turn out the finest. The bottom of the pan burns too rapidly when the flames are licking the foil or when the foil is directly in the coals.

  1. If you have any cooking spray on hand, lay out a large sheet of aluminum foil and spray it with it
  2. Assemble the ingredients for your pizza
  3. Wrap the aluminum foil around your pizza, tenting the top so that it doesn’t touch the pie.
  4. Place the foil package on a metal grilling grate, just over the embers, and cook for about 15 minutes.
  5. Allowing the campfire pizza to heat for around 10 to 15 minutes, turning it every few minutes to ensure that it cooks evenly over the fluctuating heat of the bonfire, is recommended. Upon completion of the melting process and browning of the bottom, it’s finished and ready to serve.

Pie Iron Pizza (a.k.a. Pudgy Pie Pizza)

In any camp kitchen, pie irons are a fantastic thing to have! When used to make pudgy pie pizza, the outcome is something more comparable to a giant pizza pocket or calzone, rather than the standard pizza slices that are typically served with it.

Camp Kitchen Supplies Needed for Pie Iron Pizza

  • Pie iron* (if you’re cooking for a party, you’ll need at least two of these)
  • Spray for cooking

Best Dough to Use For Pie Iron Pizza

  • A couple of pieces of white bread serve as the typical ″dough,″ but anything may be substituted depending on how involved you want this dish to be. The goal is to find something that will keep all of the gooey pizza deliciousness contained within the top and bottom pizza dough layers sealed together. Slices of sourdough bread
  • Pizza dough that has been refrigerated and cut to size
  • Make your own dough from scratch and cut it into desired shapes and sizes.

How to Cook Pudgy Pie Pizza

You’ll also need hot coals for this camping pizza recipe, so get your fire going a bit earlier than normal. You’ll want to give it a little time to burn down a little, leaving behind some good toasty coals in the process. We’d be delighted to have a piece of the action! Thanks! Previous

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Campfire Pizza with Veggies

The vegetables for this fast Campfire Pizza with Veggies are cooked in a cast iron skillet over an open fire, making it a quick and tasty vegetarian pizza that’s excellent for outdoor activities such as camping, barbecues, and bonfires.

This campfire pizza recipe is sponsored by Wewalka.
  1. The smell of a bonfire, which is woodsy and smokey, is one of my favorite things on the face of the planet.
  2. However, there is one thing that is superior.
  3. The fragrance of PIZZA being cooked over an open campfire.
  4. Put yourself in this situation: two of the finest fragrances in the world are combining and floating through the air.
  5. Do you want anything to eat right now?
  6. Thank you very much.
  • This Campfire Pizza is stuffed with vegetables and baked over an open fire.
  • Completely adjustable, it’s the ideal addition to camping or campfire night.

Can I Use Store-Bought Dough?

  1. That would be a resounding YES.
  2. Personally, as someone who is unlikely to be able to create handmade dough in my own kitchen with a full set of cooking utensils, appliances, and other such items, the notion of creating homemade pizza dough while camping makes me shiver with fear.
  3. As in, there is absolutely no chance this will happen.
  4. But that doesn’t mean I shouldn’t treat myself to the finest of the best when it comes to pizza, does it?
  5. Right?!
  6. Right.
  • I use Wewalka’s refrigerated pizza dough for my campfire pizza, which is delicious.
  • Wewalka’s Classic Pizza Dough is a high-quality product that is free of hydrogenated oils and artificial colors.
  • It is tasty and wonderfully easy to work with, and it comes in a variety of sizes.
  • They have created the perfect dough for this pizza since it browns and rises wonderfully in a cast iron skillet when baked.

Can I Use Thin Crust Dough?

  1. Normally, thin crust pizza is my favorite type of pizza.
  2. It’s light and tasty, and it allows the flavors of the toppings to really show.
  3. However, for this particular pizza, I recommend a thicker ″classic-style″ (also known as ″thick crust″ or ″original crust″) dough.
  4. Why?
  5. It has been my experience that larger quantities of thicker dough tend to be more foolproof.
  6. If your toppings include a lot of moisture, it will be less likely to go soggy, and you will have a bit more ″wiggle room″ with your cooking time.
  • That will be useful in this situation because you will most likely not be able to determine the precise temperature of the campfire.
  • It is IMPORTANT to have some leeway.

How to Cook Campfire Pizza

  • First and foremost, if you want to bake campfire pizza, you need plan ahead of time. The dough and cheese for this dish must be kept cold (either in the refrigerator or a camping cooler), but the vegetables and sauce can be kept at room temperature. Check to see if you’ll have access to a campfire ring and grate before you go. (We make use of a portable campfire grate for this.) Last but not least, gather your cooking materials. This recipe calls for either a 10′′ cast iron skillet or a 12′′ cast iron skillet, but you could easily adapt it to use other sizes of skillets, a cast iron griddle, or a non-enameled cast iron dutch oven instead. The whole list of ingredients may be seen on the recipe card. Once you’ve arrived at the campground (or bonfire), start preparing the campfire. Then, using a sharp knife, cut the dough to fit your pan, folding any excess dough over. Easy-to-follow tip: It’s important to have everything ready–your vegetables sliced, and the cheese shredded–before you begin frying the dough. Preheat the hot campfire grate and cook the dough until the bottom of the dough is toasted and golden in color. Remove the pan from the heat and turn the dough over. Stack the ingredients on the pizza pan, cover it, and bake it until the cheese melts and the vegetables are tender. Take the pizza out of the pan and go to work on your next pizza creation! Looking for more CAMPING RECIPES? Take a look at these: Camping Recipes for a Happy Glamper
  • Camping Pasta Recipe: Pesto Penne
  • Campfire Dutch Oven Recipe: Vegetarian Lasagna
  • Camp Stove Recipe: Chickpea Curry
  • Campfire Fajitas
  • Camping Pasta Recipe: Pesto Penne
  • Camping Pasta Recipe: Pesto Penne
  • Camping Pasta Recipe: Pesto Penne
  • Camping Pasta Recipe: Pesto Penne
  • Camping Pasta Recipe: Pesto Penne
  • Camping Pasta Recipe: Pesto Penne
See also:  How Do You Reheat Pizza In The Microwave?

Campfire Pizza with Veggies

  • The vegetables for this fast Campfire Pizza with Veggies are cooked in a cast iron skillet over an open fire, making it a quick and tasty vegetarian pizza that’s excellent for outdoor activities such as camping, barbecues, and bonfires. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes Main Course: This is the course you are looking for. American cuisine is served. Vegetarian diet is followed. Servings: 4 slices per person The calories in this recipe are 267kcal.
  • Pan lid or aluminum foil
  • tongs (for flipping dough)
  • metal turner (for flipping dough)
  • cutting board
  • knife (for dicing veggies)
  • spoon (for adding tomato sauce)
  • pizza wheel (optional, if knife is very sharp)
  • oven mitt
  • pastry brush (for brushing oil on dough), which is not necessary if using spray oil
  • baking sheet
  • baking sheet pan lid or aluminum foil
  • baking sheet pan lid
  • baking sheet pan lid
  • baking sheet pan lid
  • baking sheet pan lid
  • baking sheet pan
  • For serving, you’ll need plates and napkins.

Pizza Base:

  • 1 10′′ or 12′′ pizza dough (NOT pre-cooked
  • the dough should be ″traditional″ style, not thin-crust) 1 10′′ or 12′′ pizza dough (NOT pre-cooked
  • the dough should be ″classic″ style, not thin-crust) Wewalka Classic Pizza Dough is highly recommended for this recipe.
  • 15-cup tomato sauce (use more or less depending on the size of your pizza)
  • 4 ounces mozzarella (about half of one standard-size fresh mozzarella ball)
  • 1 tablespoon olive oil OR spray oil
  • 1 tablespoon flour
  • 1 tablespoon olive oil OR spray oil

Veggie Toppings (Use About 1 Cup of Desired Topping):

  • Cut cherry or grape tomatoes in half
  • thinly slice mushrooms
  • and other vegetables as desired.
  • Julienned bell peppers
  • sliced olives
  • sliced hot peppers
  • julienned bell peppers
  • Spinach that has been freshly harvested
  • Heat the coals until they are extremely hot, or let a campfire to burn down until the wood is smoldering but not emitting active flames
  • While the coals are heated, roll out the pizza dough to a size that is approximately the same as the cast iron pan.
  • Wewalka Dough is a kind of dough. Removing the parchment paper from the dough and using it as a working surface is a good idea. Because of the extremely high temperature of the campfire and the potential of open flames striking the paper, it is not recommended that you line your pan with it.
  • If your cast iron pan has not been well seasoned, oil it with a brush or spray it.
  • If the meat has been well seasoned, you may omit this step.
  • Prepare any vegetables you want to use by slicing them to the size you want. Using your hands, tear the mozzarella into little pieces, or flake it apart with a fork
  • Press the dough into the bottom of the pan, folding any extra dough over the sides of the pan.
  • To prevent the dough from separating while baking, use your fingers to push any folded-over dough into the remainder of the dough
  • Oil both sides of the dough with a pastry brush or a spray bottle
  • place the pan on the campfire grate. 4 minutes, or until the bottom side of the dough starts to color and crisp up. The amount of time it takes to cook the dough will depend on the temperature of the coals or fire, as well as the thickness of the dough. Keep an eye out for the dough browning to determine when to turn it. Using metal tongs, lift the edge of the dough and check to see whether it is fully cooked.
  • Take the pan from the campfire grate and set it aside.
  • Time to remember: At this point, the cast iron handle will be quite hot. Make use of an oven mitt to keep your hand safe.
  • Off the cuff: Turn the dough over, putting the cooked side on top of the uncooked side. Using a tiny boundary around the perimeter for the pizza dough, spread out the tomato sauce on top of the pizza crust. Add mozzarella and the required quantity of veggies on top to finish. Cover the pan with a cover or with aluminum foil.
  • Place the pan back on the campfire grate. Cook, covered, for approximately 6 minutes, or until the cheese has melted and the vegetables have softened if using frozen vegetables. After 2 minutes, remove the cover and continue to boil for another 2 minutes, or until all of the extra liquid from the vegetables has been cooked out. Keep in mind that cooking time may vary based on the temperature of the coals or fire, how tiny or large your shredded mozzarella pieces were cut, and the number and kind of vegetables you use. Tip: If your vegetables have produced a lot of moisture, tilt the pan so that any surplus liquid will rapidly burn out as it comes into contact with the hot cast iron
  • Remove the pan from the flames and place it on a chopping board to cool down. Please allow for some cooling time before cutting and serving. If desired, start a new pizza from the beginning.
  • Depending on the size of your pan, this recipe will yield one 10′′ or one 12′′ pizza. Consider offering one pizza for two hikers, or one pizza per person if you’re serving a large number of hungry hikers. Modifications to the Cookware: This recipe can work with practically any sort of cast iron cookware, including smaller and bigger cast iron skillets, non-enameled cast iron Dutch ovens, cast iron griddles, and cast iron pizza stones, among other things. Make simple adjustments to the amount of recipe ingredients needed to accommodate the size of your equipment. Variations on the original recipe: Change the toppings to make your pizza uniquely yours! Note: I do not advocate substituting mozzarella for a runny cheese (such as burrata or ricotta) since the moisture from the cheese might cause the pizza to become soggy when it is baked. Also bear in mind that pre-shredded cheese may take longer to melt than regular cheese due to the addition of stabilizers to the cheese.
  • Rather of putting raw vegetables on the pizza, sauté them first before assembling the pie. The use of a second cast iron pan or the waiting for the pan to cool before pressing the dough into it will be necessary in this case.
  • When making Margherita pizza, slice the mozzarella into thin rounds rather than ripping or shredding it, then spread the cheese on top of the tomato sauce in a uniform layer. Instead of mixed vegetables, use a fresh tomato and heat until the cheese is melted and the dough is cooked all the way through (4-6 minutes). Remove the pan from the heat and add the fresh basil
  • Goat Cheese and Spinach: Instead of mozzarella, substitute goat cheese for the cheese and use spinach as your sole vegetable. Slice the goat cheese into thin circles and distribute them equally on top of the tomato sauce. Remove from the heat and stir in the spinach until the cheese is melted, the dough is cooked through, and the moisture from the spinach has evaporated (4-6 minutes).
Nutrition information is for ¼ of the pizza, assumes about ½ of the pizza dough was used per pizza, and that only tomatoes were used instead of mixed veggies. Calories: 267kcal (13%) | Carbohydrates: 26g (9%) | Protein: 12g (24%) | Fat: 13g (20%) | Saturated Fat: 5g (31%) | Cholesterol: 27mg (9%) | Sodium: 657mg (29%) | Potassium: 165mg (5%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 615IU (12%) | Vitamin C: 6.2mg (8%) | Calcium: 183mg (18%) | Iron: 1.7mg (9%) Leave a comment and rating below!

19 Ways To Make Pizza On A Campfire

  1. Pizza is a favorite among all people.
  2. There is some form of pizza that everyone, whether they are children or adults, will like.
  3. Camping is similar to cooking, therefore it stands to reason that preparing pizza over an open fire is one of the most enjoyable and satisfying meals you can prepare!
  4. However, there are other approaches that may be used.
  5. First, I wanted to offer some interesting alternative pizza recipes that I discovered before diving into the ″conventional″ campfire pizza making techniques.
  6. These are some ideas for cooking pizza-themed cuisine over an open fire.
  • As you’ll see, they’re not afraid to be inventive.
  1. Camping pizza logs, campfire pizza nachos, pizza on a stick, morning pizza, campfire pizza cones, deep dish (cook pizza with dough on the walls of a dutch oven), and deep dish pizza cones are all options.
  2. English muffin
  3. flatbread pizza
  4. pizza pockets (in which ingredients are filled and wrapped in pizza dough like a calzone)
  5. and more.
  6. Pizza burritos, pizza bagel (a pizza bagel can be used as a substitute for pizza components), and sandwiches are among the options.
  1. Do you need some assistance coming up with ideas for ingredients?
  2. Not all items will hold up well on a camping trip, but you may get some inspiration from our selection of pizza recipes if you go through them.
  3. Lastly, for those of you who aren’t planning on roughing it this season, there are lots of portable pizza grills that can be brought along and used with a 1 pound propane gas tank to produce high-quality pizza right at your campsite.
  4. Aside from that, there are other methods for converting your charcoal barbecue into a pizza oven, which means that if you’re bringing your Weber grill to the camping, you’re in luck!

Methods of Cooking Flat (Traditional) Campfire Pizza

Regular flat-style pizzas may be prepared in a variety of ways, and there is no shortage of options. Here are a few of my personal favorites that I discovered. Do you have a specific method that you use? Please share your thoughts in the comments section!

Charcoal Grill Grate

  1. This method is the most similar to conventional pizza cooking, however it does necessitate the use of a grill device.
  2. Check whether your campground has a grill, or if you’ll be walking in with some equipment, to see if it does.
  3. Just make sure there’s enough grill area for everyone to enjoy themselves!
  4. If you’re using this procedure, the one suggestion I’ve heard from individuals who have done it is to cook one side of the crust before flipping it over and adding your toppings to the pre-grilled dough.
  5. If you’re creating a very thick dough, you can even cook both sides at the same time.

Dutch Oven

  1. This is another popular strategy due to the fact that it is so simple.
  2. All campfire pizza recipes are really simple, but this one is particularly convenient since you can place it close to the fire or on top of some hot coals and then forget about it for 10-15 minutes as the fire burns.
  3. It creates a great circular pizza, and if you make the dough correctly, it will be thick and chewy, which is how a lot of people want their pizza to be.
  4. You may also make the dough extremely thick if you wish, and create a ″pie″ impression by putting dough around the edges of the baking pan.
  5. You may use any toppings you like, and you can even wrap the entire thing with dough to create a calzone-pizza hybrid.
  6. Because the KettlePizza has a cover on top, it can be used to convert a charcoal barbecue into a pizza oven for the backyard, the heat is trapped in the container.
  • We also have a comprehensive collection of 10 dutch oven pizza recipes that we researched so that you don’t have to waste your time browsing!

Cast Iron Pan w/ Foil

  1. Another typical approach that is comparable to the dutch oven, but will weigh less in a pack and take up less room in the car is to use a pressure cooker.
  2. To keep heat in your pan, just wrap it with aluminum foil.
  3. You do not have the option of placing coals on top, though, because they may burn a hole in your foil or, at the at least, adhere cheese to the foil with their weight.
  4. Caution!
  5. I’ve seen a lot of people burn their pizza crust while following these methods, so I wouldn’t leave your pan on direct fire for an extended period of time.
  6. Perhaps leave it there for a short period of time to get things going, then either set it on an elevated platform or move it to the side and spin it occasionally.

Open Fire w/ Foil

  1. After all, foil performs just as well as cast iron in a variety of applications.
  2. Wrap your dough and ingredients in aluminum foil and set them aside in a warm area that is not directly over a flame.
  3. I’m astonished that this pizza didn’t burn to a crisp because it was lying on hot coals.
  4. Alternatively, you may arrange the coals in a circle and set your pizza in the center, where it will absorb enough heat to cook but not too much to burn.
  5. You’ll notice that there are little sticks in the pizza to keep the top foil from clinging to the cheese when it’s baked.

Bread Roll in Foil

This one will be ideal for the little ones. They are simple to create, and it is difficult to go wrong with them. Because the bread has already been baked, you could eat them raw if you like. Simply said, they only need to be heated enough to melt the cheese, but if you want them to be toasty, move the

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