This recipe originally appeared on Fresh Off The Grid. Meet Megan and Michael, the duo behind the site, and hear more about where they find recipe inspiration and why it’s their mission to redefine camp food.
Cook time: 30 minutes
Servings: 2 10″ pizzas
Calories: 853 calories
Ingredients
- 4 strips bacon chopped
- 1 pound pizza dough divided
- 1 cup pizza sauce
- 2–3 medjool dates, pitted and chopped
- 1/2 cup gorgonzola cheese, crumbled
- 1/2 cup arugula
Directions
- Over your campfire grill or your camp stove, fry the bacon in a 10” cast iron skillet until the fat renders out and it’s beginning to crisp up, 3-4 minutes. Remove the bacon pieces and set aside.
- Stretch the first portion of dough into a roughly 10” circle and then carefully press it into the skillet (it will still be hot!). Place over the fire and cook for a few minutes, until the underside is starting to turn golden brown. Remove the skillet from the heat and flip the dough over with a spatula. Add half the sauce, cheese, bacon and dates to the top of the pizza. Return to the heat and cook for another couple of minutes, until the dough is cooked through and the cheese is starting to melt. It helps if you’re able to cover the skillet with a lid, large plate, or tin foil.
- Remove and top with a handful of arugula.
- Repeat for the second pizza.
Notes
Equipment needed
Sharp knife, cutting board, spatula, plates and utensils for serving
