Pan pizza
These pizzas are quick and easy, and can be baked on the campfire.
You need (for two small pizzas):
Pizza base:
• 1 cup cake flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup water
• 2 teaspoons butter, oil or margarine
Pizza topping:
• 1x 50g packet tomato paste
• 1 cup grated Cheddar cheese
• 1 teaspoon dried oregano
• salt and pepper, to taste
Here’s how:
1. At home. Measure out the flour, baking powder and salt and store it in a ziplock bag.
2. Have a beer. Add the water to the flour mixture and halve it. Knead each half until it forms a soft dough. Roll out with a clean, round container (a washed beer can will do), or flatten it with your hand.
2. No oven. Heat half of the butter, oil or margarine in a pan. Place one of the pizza bases in the pan and lower the heat. Keep it on the heat for 2 minutes or until the bottom of the base is light brown.
3. The tomato on top. Turn the pizza base out onto a clean wooden plank, cooked side up. Spread half the tomato paste on it and sprinkle over half of the cheese and oregano. Season with salt and pepper (don’t add too much salt; the dough is already salty). Slide it back into the pan and return it to the hot plate. It’s ready when the base is firm and brown, and the cheese has melted. Repeat the process with the second pizza.
Tip: You can also use the dough to bake bread rolls. Prepare it in the same way as above, but shape it into rolls; don’t roll it out. Let the dough rise for half an hour and then bake it over low heat.
Go! says:
If you don’t mind the extra weight, pack more topping ingredients. Salami or biltong works well, but keep it in a brownpaper bag and not a plastic bag.
Other pizza recipes:
Camp pizza
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