Camping and RVing is all about reconnecting and having fun – and what’s more fun than a pizza party? Break up the monotony of camping meals and try a recipe that everyone can help with. Pizza is an easy and entertaining choice that’s ideal for outdoor adventures.
Here are our tips for making your own campfire pizza:
If you’ve got a great pizza dough recipe, prep it ahead of time and freeze it before your trip. If not, no worries. Most major grocery store chains sell fresh dough in bags that can also be frozen.
Toss the dough into your cooler and in 1-2 days it should be thawed and ready to use. Take it out of the cooler about an hour before you plan on cooking to give it time to rise.
Don’t forget to pack a small amount of flour too to use when forming the dough into pies.
Again, there are two options: cook your own sauce ahead of time and store in a plastic bag/Tupperware in your cooler – or just go with a can of ready to use sauce.
Pre-shredded is the way to go. No work, no fuss, no problem!
This step is all about prepping. Cook Italian sausage at home before your trip, chop green peppers or just grab a bag of sliced pepperoni.
Pack your prepped toppings in plastic bags in your cooler. The more toppings you have, the more creative you can get with the final product.
Cooking the Pizza
The key here is making sure your cooking surface is nice and hot before you put the dough on. You can use either a traditional grill, or a grate that you position about 8 inches over the campfire.
While your surface is heating up, it’s time for the fun part. Take your thawed dough and form into one large flat round – OR split into thirds for individual pies. Use flour as needed to prevent the dough from sticking to hands/surfaces.
Pour a bit of vegetable oil on a paper town and use that to lightly coat the grill surface with oil so the dough does not stick.
Place the formed dough on the hot grill for about 2-3 minutes, then flip. Cook another 2-3 minutes, then flip again. At this point, the dough should be firm but not browned yet.
It’s time to add your toppings! That’s right, while the pizza is still on the grill*, add sauce, toppings and cheese. Continue cooking for about 5-7 minutes, until the bottom of the pizza is browned and the cheese on top is melted.
*If you’re cooking with kids, you can remove the dough from the grill, let them top their own pies, then return to the heat.
That’s it! Just a little bit of prep work and only a few minutes of cooking time and you’ve got campfire grilled pizzas hot and ready to eat for your next camping or RVing adventure.
Original Article – Used with Permission – GoCampingAmerica.com
Dutch Oven Chicken Enchilada Pie
1 lb. boneless, skinless chicken breasts, cut into 2” pieces
½ onion, chopped
1 tsp. cumin
½ tsp. olive oil
¼ tsp. cayenne pepper
1 green pepper, chopped
1 15 oz. can yellow corn, drained
1 15 oz. can black beans, drained
1 package corn tortillas
1 28 oz. can enchilada sauce
1 small package cornbread mix (plus egg and milk specified on the box)
1 cup shredded Mexican cheese
Start heating your Dutch oven over coals. In a separate pan, cook the chicken, onions and peppers in olive oil and add the cumin and cayenne pepper. Add the corn and black beans to heat through. Put one cup of enchilada sauce and one cup of the chicken mixture in the bottom of the Dutch oven and cover with a layer of tortillas. Repeat these layers. Mix cornbread according to package instructions and pour it over the layers. Top it off with the cheese. Cook covered about 30 minutes at about 350 degrees* or until contents are solidified.
Convenient Campground Cobbler
Cobblers are a sweet way to finish off a meal, and they’re so easy to make. To save time, mix the dry ingredients together before you leave home and store the mixture in a zip lock bag.
1 ½ cups rolled oats
¾ cup brown sugar
¾ cup white sugar
1 cup flour
½ tsp. cinnamon
¾ cup butter, softened
6 cups fruit (peeled and sliced peaches or apples or berries of your choice)
Place the fruit in the bottom of a 10 or 12-inch Dutch oven. Add butter to the dry mixture and stir until crumbly. Spread the topping mixture over the fruit and bake for 35-45 minutes at 350 degrees* or until the topping has a “cookie-like” texture.
*To heat a 12” Dutch oven to 350 degrees using charcoal, place 8 briquettes underneath and 16 briquettes on top. For a 10” Dutch oven, use 6 briquettes underneath and 14 on top.
Campfire Corn on the Cob
• corn on the cob (do not husk)
• 1/2 – 1 c sugar (optional)
• salt (optional)
Mix water and sugar in a clean bucket, cooler or large pan (add enough water to cover corn). Add the corn to the water mixture and soak for one-two hours. Remove corn from water and place on campfire or grill, turn often to avoid over burning of the husk, cook for approximately 20-30 minutes or until tender, remove corn from fire. Peel back husk and silk, spread with butter and/or salt.
Cooking Fish in Foil Over a Campfire
• Campfire or Grill
• Cleaned Fish
• Lemon Pepper Seasoning
• Heavy Duty Aluminum Foil
Start a campfire or charcoal grill so the coals will be burned down and ready to use once your fish is packaged and ready to cook.
Wash off the fish, if it is not cleaned already. You can either use whole fish that have been gutted and have had the heads removed or fillets in this recipe.
Tear off a strip of heavy duty aluminum foil that is big enough to wrap the fish in. If using regular aluminum foil, use enough foil to wrap the fish twice.
Place your fish in the center of the aluminum foil and sprinkle lemon pepper and garlic seasonings on them. If desired, you can also add 2 tbsp. of butter.
Wrap your fish in the aluminum foil, being sure to close all the edges so the juices will not flow out while it is cooking.
Wait until your coals are red-hot but not flaming. If you are using a charcoal grill, place the wrapped fish on the grill rack; if you are using a campfire, place it on top of the hot coals.
Turn over your foil-wrapped fish in 5 minutes so it can cook on the other side. Your package of fish should be fully cooked in approximately 10 minutes.
Test if the fish is done by poking it with a fork. If the meat is firm and flakes, the fish is ready to eat. If not, wrap it back up and place it back on the fire for a further 5 minutes.