Finished pizza made in the Cadac Safari Chef

Campfire Pizza: A Culinary Adventure in the Wild!

Easy Campfire Pizza Recipe for Outdoor Cooking

Serves 4 (or however many hungry campers you have)

Quick Reference:

A Little About This Recipe

Alright, fellow adventurers, gather ‘round the campfire! We’re about to embark on a culinary journey that will make your taste buds dance like they’re at a festival. This recipe is as flexible as your travel plans—double it, halve it, or just wing it. Remember, we’re cooking in the great outdoors, so think Cadac Safari Chef, Dutch Oven, or even a large pan with a lid. No fancy pizza ovens here, just good ol’ campfire magic. And trust me, nobody wants a soggy pizza base, but hey, if you like it that way, who am I to judge?

Ingredients for the Base

  • 7.5ml sugar (half a tablespoon if you left your measuring spoons at home)
  • 5-7g Instant Yeast (that’s a 7g yeast packet or half of a 10g packet)
  • ¾ cup lukewarm water (a bit more if your dough is feeling dry)
  • 2 cups bread flour (plus extra for rolling and getting it just right)
  • 7.5ml oil (same note as the sugar)
  • 5ml salt (a pinch, as the pros say)

Required Toppings

For the tomato base, go wild! But if you’re deep in the bush, fresh tomatoes might be a distant memory.

  • 2x 10g Tomato Paste
  • 410g tomato puree
  • 300g white cheddar
  • 300g mozzarella cheese
  • Oregano to sprinkle

Freestyle Toppings

Pick your favorites or whatever you have on hand:

  • Jalapenos
  • Mushrooms
  • Onions
  • Green/Yellow/Red Pepper
  • Olives
  • Pineapple (if that’s your thing)
  • Ham
  • Salami
  • Pepperoni
  • Fried bacon (perfect if you planned dinner during breakfast)
  • Leftover chicken (waste not, want not)
  • Leftover steak (see above)

Instructions

Making the Dough

  1. In a bowl or large cup, stir the sugar into the water.
  2. Add the yeast and wait 5-15 minutes for it to foam up like a beer at Oktoberfest.
  3. In a separate bowl, mix the salt into the flour, add the oil, and then the yeast mixture.
  4. Knead the dough. Too wet? Add more flour. Too dry? Add more water. It should be soft but not sticky.
  5. Set aside until it doubles in size (30 minutes is good, but if you have time, 2 hours is better).

Prepping the Toppings

  1. Mix the tomato puree and paste in a bowl. Cover and set aside.
  2. Grate the mozzarella and cheddar together. Cover and keep cool.

Pre-baking the Dough

  1. Get your “oven” ready but not too hot—you don’t want to scorch the bottom.
  2. Knock the dough down and divide it into 4 pieces.
  3. On a floured surface, shape and roll each piece into a roundish shape.
  4. Place the base on the pre-heated surface and cover for a minute or two. Flip if needed.

Assembling the Pizza

  1. Get the family involved or go solo. Lay a pre-cooked base on a cutting board.
  2. Spread the tomato mix over the base.
  3. Add your toppings. I like mine between the cheese and tomato, but you do you.
  4. Sprinkle with oregano.

Baking the Pizza

  1. Slide the pizza into your “oven” and cover with a lid.
  2. Wait for the cheese to melt. Carefully lift and slide the pizza back onto the board.
  3. Cut and serve (or not, no judgment here). Enjoy!

Dutch Oven Magic

  1. Heat the Dutch oven over some coals.
  2. Slide the pizza in carefully. Place coals on the lid for that oven effect.
  3. Bake for 15-20 minutes or until the cheese is perfect.
  4. Remove and serve. Rotate coals for the next pizza.

Bon appétit, happy campers!

If you’d like to weigh in on this recipe, visit our forum!

Similar Posts

One Comment

Comments are closed.