Campfire Pizza with Veggies
This easy Campfire Pizza with Veggies is cooked in a cast iron pan over a fire, and is an easy and delicious vegetarian pizza that's perfect for camping, cookouts, and bonfires.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 slices
lid for skillet OR aluminum foil
tongs (for flipping dough)
metal turner (for flipping dough)
knife (for dicing veggies)
spoon (for adding tomato sauce)
pizza wheel (optional, if knife is very sharp)
pastry brush (for brushing oil on dough), not needed if using spray oil
plates + napkins for serving
- 1 10" or 12" pizza dough (NOT pre-cooked, dough should be "classic" style, not thin-crust) Wewalka Classic Pizza Dough recommended
- 1 TB olive oil OR use spray oil
- 1/4 cup tomato sauce (use more or less depending on the size of your pizza)
- 4 oz mozzarella (Just over half of one standard-size fresh mozzarella ball.)
Veggie Toppings (Use About 1 Cup of Desired Topping):
- cherry or grape tomatoes, sliced in half
- mushrooms, thinly sliced
- bell peppers, julienned
- olives, sliced
- hot peppers, sliced
- fresh spinach
Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
While the coals are heating, trim the pizza dough to roughly the size of the cast iron pan. Wewalka Dough Tip: Remove the parchment paper from the dough, and use it as a work surface. Do not use the paper to line your pan, because of the extremely high temperature of the campfire and the possibility of open flames hitting the paper.
If your cast iron pan is not well-seasoned, brush or spray it with oil. If it is well-seasoned, you can skip this step.
Prepare any veggies by slicing them to the desired size. Tear the mozzarella into small pieces with your hands, or flake apart with a fork.
Press the dough into the bottom of the pan, folding over any excess dough. Use your fingers to press any folded-over dough into the rest of the dough so that it doesn't separate while cooking.
Brush or spray both sides of the dough with oil.
Place the pan onto the campfire grate. Cook for about 4 minutes, or until the bottom side of the dough begins to brown and crisp up. Note: Cook time may vary depending on the temperature of the coals or fire, and the thickness of the dough. Watch for the browning dough to know when to flip.Tip: Use metal tongs to pull the edge of the dough up and check for doneness. Remove pan from the campfire grate. Tip: The cast iron handle will be very hot at this point. Use an oven mitt to protect your hand. Off fire: Flip the dough, placing the cooked side on top. Spread the tomato sauce over top, leaving a small border around the edge for the pizza crust. Top with mozzarella and desired amount of vegetables.Cover the pan with a lid or foil. Return pan to the campfire grate. Cook covered for approximately 6 minutes, until the cheese has melted and the veggies are softened. Remove the lid, and cook another 2 minutes, until the excess liquid from the veggies has cooked off.Note: Cook time may vary depending on the temperature of the coals or fire, how small or large your pieces of mozzarella were shredded, and the amount and type of veggies used.
Tip: If your veggies have released a lot of liquid, tilt the pan and any excess liquid should immediately burn off when it hits the hot cast iron.
Remove pan from the fire, and move it onto the cutting board. Allow it to cool slightly before cutting and serving. If desired, begin cooking another pizza.
This recipe makes 1 10" or 12" pizza, depending on the size of your pan.
Plan on serving 1 pizza for 2 people, or 1 pizza per person if you're serving very hungry hikers.
Equipment Variations: This recipe will work with almost any type of cast iron cookware, including smaller and larger cast iron skillets, non-enameled cast iron Dutch ovens, cast iron griddles, and cast iron pizza stones. Simply adjust the amount of recipe ingredients to fit the size of your cookware.
Recipe Variations: Change the toppings to customize your pizza!
Nutrition information is for 1/4 of the pizza, assumes about 1/2 of the pizza dough was used per pizza, and that only tomatoes were used instead of mixed veggies.
- Note: I do NOT recommend swapping the mozzarella for a runny cheese (like burrata or ricotta), because the moisture from the cheese can make the pizza soggy. Also keep in mind that pre-shredded cheese may take longer to melt because of stabilizers added to the cheese.
- Sauté the veggies: Instead of adding raw veggies to the pizza, sauté them first! This will require either using a second cast iron pan or allowing the pan to cool before pressing the dough into the pan.
- Margherita Pizza: Cut the mozzarella into thin rounds instead of tearing or shredding it, and place the cheese evenly on the tomato sauce. Add fresh tomato instead of mixed veggies, and cook until the cheese is melted and the dough is cooked-through (4-6 minutes). Remove from the fire, and add fresh basil.
- Goat Cheese + Spinach: Use goat cheese instead of mozzarella, and spinach as your only vegetable. Slice goat cheese into thin rounds, place the cheese evenly on the tomato sauce. Add the spinach, and cook until the cheese is melted, the dough is cooked through, and the moisture from the spinach has cooked off (4-6 minutes).
Calories: 267kcal | Carbohydrates: 26g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 657mg | Potassium: 165mg | Fiber: 1g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 6.2mg | Calcium: 183mg | Iron: 1.7mg