Campfire Caprese Naan Pizza Recipes

BROCCOLI AND TOMATO FLATBREAD PIZZAS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Sprinkle with salt and pepper.
• Mix the tomatoes with the garlic in a small bowl. Sprinkle with salt and pepper.
• Roast the broccoli until it begins to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, then toss with the broccoli and roast until tender, about 6 minutes.
• Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining tablespoon olive oil.
• Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges and serve.

CAMPFIRE PEPPERONI PIZZA

Steps:

• Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.
• Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.
• Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.

CAMPFIRE CAPRESE NAAN PIZZA

Steps:

• Build a campfire and place a grill grate on top. Allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Combine oil and vinegar in a small bowl. Brush 3/4 of vinaigrette onto both sides of naan.
• Place naan on grill. Cook bubbly side-down, until grill marks appear, about 2 minutes.
• Remove naan and brush with the remaining 1/4 of the vinaigrette. Layer mozzarella, tomato slices, and baby tomatoes on top. Sprinkle salt and pepper over pizza.
• Grill until bottom is golden brown and cheese is melted, 3 to 5 minutes. Garnish with basil.