THE ROAD RECIPES
PIZZA TOPPINGS for FLAT BREADS
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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Easy Pizza Toppings for flat bread
Last month I gave you some ideas on how to make flat bread. Now you can turn that flat bread into a pizza base to cook in your camp oven. Here are a couple of ideas for your pizza topping. Remember use the flat bread dough as your pizza base and bake it with the toppings in your hot camp oven (or oven). Other ovens work really well, such as The Cobb, and the Coleman Camp Oven.
Handy Hint: To turn your baking tray (or any ovenproof dish for that matter) into a non-stick baking tray, give it a light coating of oil and then sprinkle over some plain flour and shake it around so it coats the base and sides of the tray. Shake out any excess flour, and there you have a non-stick baking tray.
This should be a real hit with the kids. They’ll love it.
1 x med 420gm can Spaghetti
1 small red onion - thinly sliced
2 rashers cooked bacon – finely chopped (or use some finely chopped or sliced ham)
1 x med 225gm can pineapple pieces - drained well (drain and put the pieces on some paper towel)
1/2 red capsicum – finely chopped (optinal)
1 to 2 cups grated cheese (more or less to taste)
Preheat your camp oven, or oven to 200-220°C.
Place the prepared pizza base onto a lightly oiled baking tray that will fit into your camp oven.
Spread the spaghetti evenly over the top of the pizza base.
Then top with the onion, bacon, pineapple, capsicum and cheese. Place the tray onto a trivet in the camp oven, cover, and bake for aprox 15-20 minutes until the cheese has melted and the base cooked through.
Brie and Smoked Salmon Pizza
For something a little exotic, but very yummy.
1 cup grated mozzarella cheese
1 x small pkt sliced smoked salmon
1/2 red onion - thinly sliced
1 tblspn salted capers – rinsed and drained
1 x small brie or camembert - thinly sliced as best you can
some fresh dill sprigs for garnish - optional
finely chopped chives for garnish - optiona
Preheat your camp oven, or oven to 200 to 220°C.
Place the prepared pizza base onto a lightly oiled baking tray that will fit into your camp oven and sprinkle the top with mozzarella cheese and bake for about 10 mins or until the cheese has melted.
Remove from the oven and top with the smoked salmon, onion and capers and bake for a further 5 minutes, until salmon has just changed colour. Top with brie and sprinkle over optional ingredients before serving.
Viv’s hint: you can squeeze over a little lemon juice and drizzle over some olive oil before serving if you want, or make up your own dressing using equal parts of mayonnaise and sour cream with a little lemon juice and spoon over a little of that over the top.
View Campfire Cooking Products Links - click here Viv's guide to Camping & Cooking Essentials
http://www.guidebooks.com.au/Viv Moon camping and food essentials.pdf
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