Flushed with the success of our raspberry orange crumble in the woods, we figured we’d try out one of the recipes in the wee book that came with our Outback Oven and attempt the challenge of making a pizza from scratch while camping.
First we make up the dough.
In a bowl, mix 2 cups flour with 1 packet instant yeast, 2 tablespoons granulated sugar, and 2 teaspoons salt. I shook in a few teaspoons of grill herb mix (basil, oregano, etc.) from a Coghlan’s spice pack I had on hand.
While it was rising, I sliced up 3 cloves garlic, one half tomato (vegetables were hard to find in Gros Morne), some hard salami, and the Pie kindly grated me some cheddar cheese (because that was what we had).
Cover with lid and the parka-tent thing and bake for about 20 minutes. Keep an eye on it. You can check the crust by flipping it up, just to keep it from burning.Let it cool a few minutes in the pan or you will burn yourself.