Description
This Campfire Pizza with Veggies recipe is perfect for outdoor cooking enthusiasts who want to enjoy a delicious homemade pizza straight from the campfire. Using a classic style pizza dough cooked in a cast iron pan over hot coals, the pizza is topped with tomato sauce, mozzarella cheese, and a colorful medley of fresh vegetables that can be sautéed or freshly added. It's a satisfying and fun meal to prepare while camping, combining smoky flavors with fresh ingredients in about 25 minutes.
Ingredients
Pizza Dough and Base
- 1 10" or 12" pizza dough (classic style, not thin-crust, uncooked)
- 1 tablespoon avocado oil, divided (more as needed)
- 1/4 cup tomato sauce (adjust to pizza size)
Cheese
- 4 ounces mozzarella (just over half of one standard fresh mozzarella ball)
Vegetables and Toppings
- Cherry or grape tomatoes, sliced in half
- Mushrooms, thinly sliced
- Bell peppers, julienned
- Olives, sliced
- Hot peppers, sliced
- Fresh spinach
Instructions
- Prepare the Fire and Pan: Heat the campfire coals until very hot or wait until the wood is smoldering without active flames. Brush a cast iron pan with about half of the avocado oil. While the fire heats up, trim or fold the pizza dough to roughly fit the size of the pan.
- Prep Vegetables and Cheese: Slice all vegetables to the desired size. Optionally, sauté the veggies in the oiled pan before cooking the pizza to soften them and enhance flavor. Tear or flake the mozzarella into small pieces by hand or fork.
- Shape and Oil the Dough: Press the dough into the bottom of the cast iron pan, folding over any excess dough and pressing it together so it holds while cooking. Brush the remaining oil evenly over both sides of the dough to prevent sticking and promote crisping.
- Cook Bottom Side of Dough: Place the pan on the campfire grate and cook for about 4 minutes, or until the bottom of the dough is browned and crisp. Check doneness by lifting the dough edge with tongs. Be cautious as the pan handle will be hot; use an oven mitt.
- Add Toppings Off the Fire: Remove the pan from the fire. Flip the dough so the cooked side is on top. Spread the tomato sauce over the dough, leaving a small border around the edges. Evenly distribute the torn mozzarella and desired vegetables over the sauce. Cover the pan with a lid or foil.
- Cook Covered Pizza: Return the pan to the campfire grate and cook covered for about 6 minutes, until the cheese has melted and the vegetables are softened.
- Finish Cooking Uncovered: Remove the lid or foil and cook uncovered for an additional 2 minutes to allow any excess liquid from the vegetables to evaporate. Tilt the pan gently to let any excess liquid burn off on the hot cast iron.
- Cool and Serve: Remove the pan from the fire and transfer to a cutting board. Let the pizza cool slightly before slicing and serving. Repeat the process for additional pizzas as needed.
Notes
- Cooking times may vary depending on the heat of your campfire coals and the thickness of your dough.
- Use oven mitts or heat-resistant gloves when handling the cast iron pan as it becomes very hot.
- Pre-sautéing vegetables is optional but can help reduce moisture and improve flavor.
- Adjust the amount of tomato sauce to suit your pizza size and personal preference.
- Tilting the pan during the final cook helps evaporate excess moisture, preventing soggy crust.
- Experiment with different vegetable toppings based on availability or preference.
