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Cast Iron Pizza

10 - 15 minutes cooking

4 Servings


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.

Cast Iron Pizza

How To

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

Pizza prep

  •  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 sauce

  • 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 


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