Cast Iron Pizza
10 - 15 minutes cooking
Making personal pizzas is a production, baking one at a time over the camp fire. Slice and serve them one at a time, hot off the fire. This is a great way to serve your friends or participate in a camp cook-off or provide a demonstration of your recipe or Cast Iron cooking technique. Get creative with toppings.
Prepare before leaving home
Create the pizza sauce, pesto, cook Italian sausage or other ingredients as needed
Make the dough, divide and roll into individual balls, pack in individual plastic bags Refrigerate. · Place in a cooler
Grate the cheese, slice or dice toppings. Use small plastic left over/deli containers
Measure dry ingredients and seasonings, place in plastic bags – label
Assemble all the ingredients and equipment, include a large cutting board
Add a tablespoon of olive oil to the skillet, place 1 ball of dough in the pan and turn it to coat both sides of the dough.
Flatten the dough on the bottom and work dough up the sides of the skillet or place par-baked crust in the oiled skillet. Aluminum foil or parchment paper can be substituted to avoid sticking. The pizza is constructed in the pan.
Add the sauce in a thick layer, cover with toppings and cheese all the way to the edge.
On the campfire – Cast Iron Skillet
Prepare the campfire. Baking one pizza at a time over the fire. Place the skillet on 12 – 16 coals. Cook for about 10 – 15 minutes until the crust is golden brown and cheese is melted. Optional: cover with lid to melt cheese. A griddle or other skillet can be used as a lid. Coals can be placed on the lid to melt cheese faster.
When done, remove skillet from fire. Use a long-handled metal spatula to loosen the pizza and transfer to cutting board, cut into slices.
Oil the skillet and add the next pizza. Repeat the process for additional servings.
Use different pizza doughs to adjust for flavor, time commitment, and ease of cleanup. Homemade pizza dough is more of a time commitment than a purchased pizza crust.
Swap pesto or garlic oil for red pizza sauce
Top with arugula (uncooked) to add a bit of peppery taste
Warm leftover pizza in the skillet the next morning and top with an egg and arugula for breakfast
Pizza dough ( par-baked or commerically prepared crust to save time)
Cheese - Dry aged mozzarella, parmesan, provolone, ricotta, etc
Meat - Italian sausage, pepperoni, prosciutto
Other favorite toppings such as tomatoes, basil, olives, sliced mushrooms, artichokes, peppers, etc