One thing I love to do is camp, but that doesn’t mean I have to roast processed hot dogs on a stick over the open fire. Having a one-burner camp stove is handy for rainy days when it’s difficult to start a fire, but when the weather cooperates, why not make pizza over the open fire?
The “pizza” I’ve been make is Bill-friendly, meaning it’s wheat-free, corn-free, and pasteurized-cow-dairy-free. Using Sami’s Bakery Millet & Flax Lavash (flatbread) as a base, all I do is brown the bottom on a griddle or in a skillet. You could do this right on a fire grate, camp stove, or grill.
Then, add toppings. For ingredient inspiration, check out my other lavash pizza recipes. The two I made on a recent camping trip with my friend Sandy are Caprese and Manchego with Parsley.
I brought along some Stinging Nettles Pesto that I made and stashed in the freezer. This became the base for both pizzas, which were placed on a piece of foil to easily move them onto the fire grate.
On the other, Sandy added small chunks of Manchego sheep’s cheese and chopped parsley from Sandy’s herb garden. (Grating the cheese would have been nice but who has a cheese grater in their camping supplies?)
I drizzled olive oil over both and sprinkled each pizza with salt and pepper. Then I put them on the fire grate, which had hot coals underneath. The key is to create an oven-like effect by tenting with another piece of foil.
After a few minutes, the pizzas were warm and crispy, and the cheese was melted.
Easy and delicious, but perhaps not the best choice if you’re cooking outside on a windy day!