INSPIRING OUTDOOR CONNECTIONS

CAMPFIRE PIZZA, RECIPE (EAT + DRINK)

, 2017, April 10 /

#BECAUSECONSUMPTION

IMAGES CREDITED: KATE NEVÉ

CAMPFIRE PIZZA

RECIPE //

SHOPPING LIST:

**We use the leftover vegetables from the tacos**

• Tortillas (we used flour)
• Mini bell peppers
• Onions
• Asparagus
• Marinara pasta sauce
• Grated cheese
• Salt, Pepper + Red Chili Flakes
• Coconut Oil

TOOLS/UTENSILS:

• Campstove + propane 
• Charcoal grill (or you can use firepit if permitted)
• Small skillet + small camp pot or second skillet
• Spatula 
• Foil
• Spoon (for stirring), knife (for slicing + spreading), plate + fork, optional (for eating)

PREP:

• Chop Bell peppers, small slice of onion + asparagus (about 3 mini bell peppers + 6=8 asparagus)
• Tear sheet of foil large enough for 2-3 torillas 

COOK + SERVE:

• Warm coconut oil in skillet, saute chopped veggies until cooked to your liking.
• Lay tortillas out on foil, spread a thin layer of marinara sauce then top with sauteed veggies and layer with cheese.
• Place foil with tortillas over open flame on the grill grate.
• Leave until cheese melts. To crisp “crust” place tortilla directly on grate for about a minute.
• Serve mini pizza pies, fresh off the grill.

PRO TIPS:

• You can add whatever toppings you fancy. To keep cost down and use less space + waste, we kept our kitchen pack to a few ingredients that had multiple meal uses.
• You can cook the whole meal open flame and nix the stove. 

 

 

xx,

Stranded on Land

 

Recipe by Eunique Deeann.

CHECK OUT OUR 24 HOURS TO RED ROCK GUIDE, DIRTBAG EDITION FOR MORE ON WHERE THESE RECIPES WERE PUT TO THE TEST.

 

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Categories: Eat + Drink, guides

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