Camping Pizza
My husband and I love to camp. One thing we really love about it is the food. Typically, our neighbors will be eating hot dogs and chips while we are tossing fresh pizza dough and drinking red wine. We always plan on a large breakfast the next day since the neighbors always end up joining us.
This dish is simple to do over any camp fire. You will need a grate over your fire and some aluminum foil on hand. You can do this at home of course. It just always seems to taste better when you are camping.
You will be grilling your pizza dough while cooking up the toppings in a saucepan over the fire. Make sure to leave room on the grate for both.
Ingredients list:
Pizza Crust:
1 package of yeast
3/4 cup of luke warm water (I use the inside of the wrist to determine if the water is the right temp- think of it as the temperature you would heat up a baby bottle too)
1 tsp salt
1 tsp honey
1 tsp Italian seasoning
1 tsp red pepper flakes
2 tsp olive oil
1 1/2 cups flour (up to an additional 1/2 cup may be needed)
Mix yeast, honey and water in a bowl. Allow to sit for 10 minutes. Once it is foamy it is ready to go. Add in all the spices. Next add in the flour. Mixing with your hands add flour in until the dough does not stick to your hands. Kneed for 10 minutes until the dough is soft and fluffy.
Grease the bowl with a little oil. Cover with aluminum foil and a towel. Allow it to rest in a warm location for one hour. I cover it and place it inside of my sleeping bag.
After one hour divide the dough into three balls. With your hands flatten the balls into rounds. You can also use a rolling pin if you like. Once you have your rounds at the desired thickness brush olive oil on both sides of the dough. On a sheet of aluminum foil place the pizzas over a medium high campfire grate.
Flipping only once. Sprinkle with a little salt once you have cooked the pizzas all the way through.
Cook up your filling at the same time as you are grilling your pizza dough. Take the pizzas off the fire. Top with a spoon or two full of topping and enjoy with a bold glass of red wine.
Toppings:
2 cups of chopped fresh beet tops
1 small can of Italian stewed tomatoes
1/2 cup of fresh chopped basil
1/4 cup of crumbled feta cheese
2 cloves of fresh minced garlic (NOTE: Do not ever use the pre chopped store bought garlic. That stuff is hideous and is full of chemicals.)
1/2 cup of shredded mozzarella cheese
3 tbsp olive oil
In a medium sauce pan over a medium fire add olive oil and beet greens. Stirring frequently allow the beet greens to cook down. Add garlic and basil. Stir. Add part or all of the can of stewed tomatoes. Add cheeses. Serve hot.