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Campfire Pizza – cooked on a pizza stone in a campfire.

  • SERVES: 6

Ingredients

Cheddar Cheese & Onion Bread Mix 500g
  • Cheddar Cheese & Onion Bread Mix 500g
  • 500g Wright’s bread mix – Premium White, or Cheese & Onion, or Cheddar Cheese & Sundried Tomato
  • Reduce the water from 320ml on the pack to 275ml with 50ml (3 tablespoons) of Olive oil
  • Small bottle of Olive oil – 3 tablespoons required as above + other uses
  • 1 clove garlic, minced
  • 6 g chopped fresh basil
  • 30 ml tomato sauce or puree
  • 90 g chopped tomatoes
  • 20 g sliced black olives
  • 20 g roasted red peppers
  • 110 g shredded mozzarella cheese

ADD TO BASKET

METHOD

Directions

In a bowl, mix up your dough with and cover with a damp tea towel; lightly oiled plastic or polythene for 5 minutes. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover again as above. Set aside to rise until doubled, about half an hour. Knead in the garlic and 2g of the basil.

Preheat the liberally oiled stone on the camp fire and divide the dough into 4 pieces. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush more oil over the crust, and then brush with 2 tablespoons tomato sauce or puree. Arrange some of the chopped tomatoes, the sliced black olives, and some roasted red peppers over crust. Sprinkle with cheese and some basil if desired. Cover the stone with a large lid, and cook for 5 – 8 minutes until the cheese melts. Remove from the stone, set aside to cool for a few minutes while you prepare the next pizza.

“I’ve been home baking bread for some while but only recently tried your Premium White bread mix. It produced, in my pretty basic Argos Bread Machine, the best home baked loaf ever. It also surpasses ‘in store’ baked supermarket bread which is too spongy for my taste. My favourite bread up to now has been that sold by Greggs the Baker but this is up there alongside and of course available to bake whenever I want!! ”

Mark Aston

Deb's Tips

Grilled pizzas are great on a camp fire on a hot stone. You can only achieve the thin crusted style with minimal toppings but this is something the whole family can be involved with – be careful as too much liquid means a soggy crust and they also cook very fast once the stone is hot! The results however are great, and plenty of variations work. The trick is to grill one side of the pizza dough first, then add the toppings.

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