Heating beans in a can while camping with chums can only go so far. Get yourself a Dutch oven, a heavy duty cast-iron cooking pot that steps campfire cooking up a few notches
The genius of the Dutch oven's design is the rimmed lid, which can hold hot coals and embers, allowing your food to be cooked evenly. With practise, anything you cook in a regular oven can be cooked in one of these. To maintain your pan for years of outdoor cooking, clean it with boiling water after use and wipe lightly with vegetable oil to keep it seasoned and to prevent rust.
Try this easy recipe, provided by Miscellaneous Adventures, for quite possibly the best pizza you’ll ever eat.
Pizza dough (made from 350g/12oz plain flour, 2 tbsps olive oil and 150-200ml tepid water)
Passata (tomato sauce)
Toppings – we used salami, jalapenos, prosciutto ham and olives
1. Get a good campfire going. Rub oil all over the inside of the pot and lid – this will ensure the dough doesn’t stick to the oven.
2. Pre-heat your seasoned oven on the fire. Once hot, take it off the heat and move some of the embers from the fire to one side. Now it’s time to prep your pizza.
3. Roll out the dough thinly (5mm/1⁄4in thick) and place directly in the bottom of the oven followed by tomato sauce, cheese and then the toppings of your choice. Drizzle with a little olive oil. Put the lid back on the oven and place it on the embers you set aside from the main fire. Next, add some more embers to the lid of the oven so it’s completely covered. Leave for five minutes.
4. Carefully lift off the lid using a hook or spoon handle and check that the base is cooked (it should easily lift from the bottom of the oven in one piece with a spatula). If it’s still soggy, leave it for a little longer and keep checking until it’s crisp. Once the base is done, move the oven off the heat but leave the embers on the lid. Let them sit there for another 10 minutes until the toppings are crisp and the cheese is fully melted. Remove the lid, slide the pizza out onto a plate or board and enjoy!