Campfire Pizza
Campfire pizza is an easy, customizable cast iron pizza cooked over the fire with a crisp crust, melty cheese, and your favorite toppings.
Servings: 2 pizzas
Calories: 853kcal
Ingredients
- 4 tablespoons olive oil, extra virgin (divided)
- 2 pizza crust mix (6.5 ounces each)
- ½ cup hot water, per pizza crust mix
- 1 tablespoon olive oil, per pizza crust mix
- 14 ounces pizza sauce
- 1 ½ cups shredded mozzarella cheese
- 12 to 14 slices pepperoni
- 4 to 5 slices tomato, pat dry
- 4 to 5 slices fresh mozzarella, room temperature and pat dry
- fresh basil leaves
Instructions
- Preheat a 10-inch cast iron skillet over the campfire or grill.
- Add 1 ½ tablespoons of olive oil to a preheated 10 inch cast iron skillet.
- Prepare the pizza crust according to the package directions. Spread into the bottom of the oiled skillet. Drizzle ½ tablespoon of olive oil around the edges of the dough.
- Place on the skillet on the campfire grate (or grill) and cook for about 3 to 5 minutes until the crust begins to turn golden brown.
- Remove the skillet from the heat and carefully use tongs or a metal spatula to turn the crust over.
- Quickly spread ¾ cup of sauce over the pizza crust, avoiding the edges. Sprinkle the shredded mozzarella cheese over the sauce. Arrange the pepperoni slices over the mozzarella. Cover with a lid or heavy duty aluminum foil, and place back over the heat.
- Allow the pizza to cook for another 4 to 5 minutes, or until the cheese begins to melt. Remove from the skillet from the heat and remove the pizza from the skillet using a metal spatula. Transfer to a serving plate and slice into pieces.
- Repeat the process with the second crust, topping it with sauce, sliced tomatoes, fresh mozzarella, and basil before cooking. Cover with foil and place the skillet back over the heat for another 4 to 5 minutes. Remove the skillet from the heat and remove the pizza from the skillet to a serving plate. Slice and serve hot.
Notes
- I highly recommend keeping a very close eye on the pizza dough as it is cooking, as it can go from golden brown to charred in a matter of seconds.
- If your cheese is not melting as quickly as you would like, you can remove the pizza from the skillet and continue to cover it with foil on the serving plate. This should stop the cooking process and keep the bottom of the dough from burning.
- Due to excess moisture from the sliced tomato and fresh mozzarella, you may need to blot the finished pizza with a paper towel. You can also sprinkle it with Parmesan cheese.
Nutrition
Calories: 853kcal | Carbohydrates: 17g | Protein: 36g | Fat: 73g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 2026mg | Potassium: 858mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2260IU | Vitamin C: 21mg | Calcium: 748mg | Iron: 3mg
