Campfire Pizza

[eckilson]

My attempt at pizza in the Dutch oven. Made the dough a few days in advance and it sat in the fridge, so you could also make it in advance and keep it in the cooler. Pressed the dough out as flat as I could, poked some holes with a fork, topped with sauce and cheese - came out pretty good.

Here is the dough in the Dutch oven and the completed pizza. I forgot to take a picture of the cooked pizza in the Dutch oven. Next time I'll try other toppings.

 

[dogbrain]

I use a tortilla shell for crust, then drop one on top so it can be flipped in the pan. Sort of a quesadilla/pizza hybrid. It all tastes the same.

Mark

 

[PortageW/Cerberus]

We must first hold these truths to be self-evident:
1) store-bought pre-made/cooked/packaged pizza dough is an abomination
2) Cheddar on pizza is heresy

The real trouble with backcountry pizza is getting some browning on top; it's hard even with a reflector oven. Closest I've come is browning some of the ingredients in a pan, then putting them on the pizza last-minute.

 

[MJones]

This is a gluten-free pizza (my wife is celiac) that we made during a stay at Killbear Provincial Park last week. The bottom was nicely browned and a bit of browning of the crust on the top, which is very difficult to do with a gluten-free crust. My wife and I both agree that the Outback Oven is the best way to make gluten-free pizza, even better than what we can make at home in the oven.

 

[boy&hisdogs]

We've used Dutch ovens, two pie pans with one inverted over the other as a field expedient Dutch oven, a reflector oven, calzones in a Coleman folding oven and likely other methods I can't remember offhand. This one was done while camping last year and is a Lodge 15" skillet with a 14" DO lid. That's a 12" Bobili pizza shell although we usually use our own dough for pizzas or calzones in camp. The 12" and smaller DO lids fit the corresponding skillet better so you're less likely to have ashes in the skillet....

We made a chicken-bacon-ranch pizza last week while camping in the Smoky Mountains.

And pita bead makes a quick shelf stable starting point for a campfire calzone.

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Best regards,


Lance

Wow! That looks as good as any kitchen made pizza!