Campfire Pizza with Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 slices
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Calories
267 kcal
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Course
Main Course
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Cuisine
American
Campfire Pizza with Veggies
Description
The Campfire Pizza begins by preparing a raw pizza dough sized to fit a cast iron pan, which is coated on both sides with avocado or other oil to promote crisping. The dough is placed in the pan, and toppings including tomato sauce, torn fresh mozzarella, and about one cup of selected veggies such as cherry tomatoes, sliced mushrooms, bell peppers, olives, hot peppers, and spinach are added.
The pan is set over hot campfire coals or smoldering wood on a grate. The dough cooks for approximately four minutes, developing a browned, crisp bottom crust, while the cheese melts over the sauce and vegetables. Vegetables can be sautéed separately beforehand if preferred, allowing for a softer texture and more even cooking. This method yields a pizza with a robust campfire aroma and fresh-tasting toppings balanced by the melted cheese and crisped dough.
This recipe is versatile and can be adjusted for various cast iron cookware sizes and topping combinations. It suits outdoor meals where traditional ovens are unavailable but a satisfying pizza is desired. Variations like Margherita or goat cheese with spinach can be made by altering the cheese and vegetable toppings.
Cooking times may vary depending on the fire’s heat, and it is recommended to check the crust’s doneness periodically by lifting the dough edge with tongs. Pre-shredded cheese should be avoided as it melts differently than fresh mozzarella in this context.
Ingredients
Pizza Base:
- 1 pizza dough NOT pre-cooked, classic style, not thin-crust, size 10" or 12"
- 1 tablespoon avocado oil Use more as needed, or other oil, divided
- ¼ cup tomato sauce use more or less depending on pizza size
- 4 ounces mozzarella cheese just over half of one standard-size fresh mozzarella ball
Veggie Toppings (Use About 1 Cup of Desired Topping):
- tomato cherry or grape, sliced in half
- mushroom thinly sliced
- bell pepper julienned
- olive sliced
- hot pepper sliced
- spinach fresh
Instructions
- Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.Brush the cast iron pan with about half the oil.While the coals are heating, trim or fold the pizza dough to roughly the size of the cast iron pan.
- Prepare any veggies by slicing them to the desired size. Optionally, sauté veggies in the prepared pan before cooking the pizza. Tear the mozzarella into small pieces with your hands, or flake apart with a fork.
- Press the dough into the bottom of the pan, folding over any excess dough. Use your fingers to press any folded-over dough into the rest of the dough so that it doesn't separate while cooking.Brush remaining oil over both sides of the dough.
- Place the pan onto the campfire grate. Cook for about 4 minutes, or until the bottom side of the dough begins to brown and crisp up. Use metal tongs to pull the edge of the dough up and check for doneness.Note: Cook time may vary depending on the temperature of the coals or fire, and the thickness of the dough. Watch for the browning dough to know when to flip.Remove pan from the campfire grate. Tip: The cast iron handle will be very hot at this point. Use an oven mitt to protect your hand.
- Off fire: Flip the dough, placing the cooked side on top. Spread the tomato sauce over top, leaving a small border around the edge for the pizza crust. Top with mozzarella and desired amount of vegetables.Cover the pan with a lid or foil.
- Return pan to the campfire grate. Cook covered for approximately 6 minutes, until the cheese has melted and the veggies are softened. Remove the lid, and cook another 2 minutes, until the excess liquid from the veggies has cooked off.Cook time may vary depending on the temperature of the coals or fire, how small or large your pieces of mozzarella were shredded, and the amount and type of veggies used. Tip: If your veggies have released a lot of liquid, tilt the pan and any excess liquid should immediately burn off when it hits the hot cast iron.Remove pan from the fire, and move it onto the cutting board. Allow it to cool slightly before cutting and serving. If desired, begin cooking another pizza.
Notes
- This recipe yields one 10" or 12" pizza appropriate for 1-2 servings depending on appetite.
- Various cast iron cookware types and sizes can be used; adjust ingredient quantities accordingly.
- Customize toppings freely, but avoid runny cheeses like burrata or ricotta as they can make the pizza soggy.
- Sautéing veggies before adding them to the pizza softens them and improves cooking, especially if cooked in a separate pan.
- Margherita and goat cheese plus spinach variations are recommended for different flavor profiles and textures.
- Check pizza doneness by lifting edges with tongs to view the crust’s bottom browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4slices
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 657mg | 27% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 183mg | 18% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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