🍕 Camping Pizza Recipe
This camping pizza is made with grilled pizza toppings and store-bought pizza crust. It's unique because you grill the pepperoni, mushrooms and green peppers on skewers before you put them on the pizza, giving it a delicious barbecue flavor! Perfect for camping, cookouts or backyard grilling!
Servings 20 servings
Calories 237kcal
Ingredients
- ½ lb pepperoni about a 250 g chub
- ½ lb mushrooms approximately
- 1 green peppers
- 2 -10 inch ready made pizza crusts * or store-bought pizza crusts and use any pizza sauce
- ½ cup pizza sauce
- 1 lb Mozzarella cheese
Instructions
- Slice pepperoni, green peppers and wash mushrooms. Place on skewers (soak skewers first - see NOTES)
- Preheat the grill to 350 degrees F/175 degrees C.
- Grilled pizza toppings:Â For both the grilled pizza and cast iron pizza method, you'll need to grill the toppings. Cook the skewers on a grilling rack for 8 - 10 minutes, lid down on the BBQ, turning to brown on each side.
Grill method:
- Step 1: Grill the store-bought pizza crust, checking regularly, until lightly browned. This will only take about 2 minutes if you have thin crusts, so watch it closely.
- Step 2: Heat the sauce in a saucepan on burner (or if you don't have an additional burner, simply add the sauce to the pizza crusts, while they are grilling).
- At this point, you’ll want to add any sliced olives or hot peppers ( anything that doesn’t require actual cooking ( just warming)
- Step 3: Add grilled toppings, turn off grill, Â and place the lid down until cheese is melted.
Cast Iron Method:
- Chop, skewer and grill the toppings, as described above.
- Step 1: Add the sauce to the store-bought pizza sauce (you can do this in the pan or out of the pan and put it in the pan after)
- Step 2: Add the grilled pizza toppings, then the cheese
- Step 3: Seal the cast iron pan with foil and place it over heat for about 3 - 5 minutes, or until cheese has melted (keeping a close eye on it)
- Serve warm with baby carrots, sliced cucumbers or salad! Enjoy
Notes
Expert Recipe Tips:
Soak wooden skewers before grilling: Soak wooden skewers in cold water for at least 10 minutes before grilling to prevent them from catching fire.
Grill toppings separately for better flavor: Grilling the toppings on skewers before assembling the pizza adds a smoky, barbecue flavor that you can’t get from cooking everything directly on the crust.
Use thicker crusts for campfire cooking: Thin crusts can burn quickly over uneven campfire heat. Thicker crusts provide better insulation and more forgiving results.
Preheat the grill or camp stove: Make sure your grill or cast iron pan is properly preheated to avoid soggy crust and ensure quick, even cooking.
Rotate cast iron over fire frequently: If using a cast iron pan over open flames, rotate it regularly to prevent hot spots and burning on the bottom.
Don’t overload the toppings: Too many toppings can make the pizza soggy and prevent the cheese from melting properly. Keep it balanced and pre-cooked.
Use foil as a lid substitute: If your cast iron pan doesn’t have a lid, tightly sealed aluminum foil works great for trapping heat and melting the cheese.
Heat sauce ahead if possible: Warming the sauce before adding it to the pizza helps everything heat through more evenly, especially when you're not using a second burner.
Bring a grill mat or pizza stone: If space allows, a heat-safe grill mat or pizza stone can help regulate heat and minimize burning, especially with thinner crusts.
Nutrition
Serving: 1slice | Calories: 237kcal | Carbohydrates: 21g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 585mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 1mg
