Image credit: www.freshoffthegrid.com

Food and Fire: Campfire Recipes – Pan Pizza

You can just about cook anything on a campfire and one of our AH favourites is the Pan Pizza! 🙂

There are a few essential items that you do need to be able to cook with fire well, and a few that are ‘nice to haves’. So I thought we would start with the absolute basic must have and work our way through some recipes to use the essential campfire kit…

The solid steel frying pan.  Is an absolute outdoor fire cooking essential. Double handled pots are handy too but a fry pan is an essential in my book. You can buy one at Greenman Bushcraft.

Pan Pizza

Yummy, crunchy bottom to this pizza if you get it right, burnt to a crisp if you get it wrong 🙂

Make sure that your fire is cooling when you cook this and the top cheese will be molten, not that golden brown, but its just as delicious!

Image credit: www.freshoffthegrid.com

PIZZA INGREDIENTS

Toppings of your choice… we recommend that you use fresh mozzarella balls, fresh basil and tomato sauce, with a sprinkling of Cheddar or Red Leicester cheese.  And for those blue cheese fiends then gorgonzola is amazing on this pizza, as it melts into the crust!

This is also a great pudding pizza – add some fresh berries mixed with mascarpone and heat through, until the berries are warm and the mascarpone has melted a bit into the dough crust. Or mix figs with syrup with mascarpone and, again this is a simply marvelous pudding pizza

PIZZA DOUGH INGREDIENTS

500g white bread flour (preferably 00 flour, but strong white break flour is OK too)
100g semolina flour (finely ground)
1/2 teaspoon salt
1x 7g yeast sachet
½ teaspoon golden caster sugar
3 tablespoons of olive oil (and a little extra for cooking the pizza in the skillet/frying pan with)

METHOD

  1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
  2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
  3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
  4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
  5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
  6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about four medium pizzas, or if you have a big skillet/frying pan, about two.
  7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests arrive, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
  8. Once you’ve got your pizza dough sorted, then heat up the skillet/frying pan with some olive oil in it, over a cooling fire.
  9. Cook one side of the pizza until it is golden brown, and crisp – keep checking!  You really need to keep an eye on this, as there are usually hot spots in the fire that overcook certain bits, so keep moving the pan around so that it cooks evening.
  10. Turnover and repeat.

Add your toppings and then cover with tin foil to cook through again (or a pan lid, to make a mini oven) until the cheese on top has melted and your veg or other toppings are as soft as you would like them and cooked through.

For a step by step picture guide to making campfire pizzas go here

We’ll be back with more tasty campfire cooking recipes soon! See our other easy campfire recipes here!

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