The Backcountry Chef-Campfire Pita Pizza


Something almost everyone can agree on is pizza—especially when you get to make your own.  Imagine kicking back at your campsite while the smoky fire smell starts to take on a new scent, that of Italian goodness getting all smoky and melty and oh my god I’m just going to stop talking about it and get to the directions before my daydreaming results in drool all over my keyboard.

Campfire Pita Pizza
Feeds
: 1
Good for: Picky eaters, food allergies and restricted diets, everyone else.

Ingredients:
-1 pita or sizeable piece of naan
-6 oz can of tomato paste
-1/4 C mozzarella cheese
-Italian seasoning, salt, pepper, cayenne pepper
-Toppings Suggestions

  • Ham
  • Pre-cooked Taco meat
  • Pre-cooked Chicken
  • Veggies (onions, spinach, bell peppers)
  • Jalapeños
  • Green Chilies
  • 1/4 C water
  • Hot sauce to taste (optional)

Tools:
-Frying pan
-Aluminum foil
-Spoon to mix
-Can opener

Technique:

  1. Allow fire to burn down to calm hot coals
  2. Open tomato paste and add water to can until desired consistency is achieved (may be helpful to remove some tomato paste from can beforehand)
  3. Season tomato paste with Italian seasoning, salt, pepper, cayenne pepper
  4. Prepare pita or naan for creation
  5. Spread a healthy layer of sauce on pita, but not too much so as to avoid soggy crust syndrome (unless you’re into that)
  6. Top pizza with cheese and other desired additions
  7. Cover inside of frying pan with aluminum foil and place pizza inside, stretch extra foil over top of frying pan
  8. Place frying pan on heat, carefully place other hot coals on top to cook top of pizza
  9. Cook Pizza 8-10 minutes, or until golden brown and cooked through.
  10. Allow to cool, and enjoy!

Weekly Backcountry Cooking Tip:  Cooking utensils
I’m not exactly sure how well stocked your kitchen is, but this should be pretty solid advice regardless.  If you have any pride in your normal cooking equipment and you don’t want to end up with black soot stains on the bottom of your pots, or potentially fire melted cooking spoons, get your stuff used from a thrift shop like Goodwill or Salvation Army.  A simple medium sized saucepan and frying pan will do you well even for more than one person, and you are fairly set to make almost anything while you’re camping.  I usually stick to aluminum when possible because it is lightweight as well as a good conductor of heat.

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