This campfire pizza recipe is perfect for a weekend camping or backpacking trip. This was one of our favorite meals when we camped in the Porcupine Mountains last summer. These are so easy to prepare at home and so delicious! They are also virtually mess-free at the campsite. We usually make these in bulk and freeze them. Freezing these campfire pizzas not only preserves them longer at home, but it also keeps them fairly cold that first day on the trail. You can get a couple day shelf life out of these pizzas in your pack. If you are going any longer than a weekend camping trip, we suggest you eat these within the first couple of days or throw them in a cooler if possible. There’s nothing better than a smokey, crisp pizza over the campfire after a day of hiking!
Ingredients
- Naan bread
- Cheese
- Tomato paste
- Water
- Basil
- Thyme
- Oregano
- Red pepper flakes
- Olive oil
- Any other toppings besides cheese that you’d like but cheese is easy and doesn’t spoil too quickly when in a backpack for a couple of days.
Preparation at Home
- Mix tomato paste with water until it starts to become a saucy consistency. Do not add too much water, the sauce should be thick and not runny.
- Add in basil, thyme, and oregano to your liking for flavor.
- Spread sauce on naan bread.
- Add cheese and any other toppings of your choice.
We like to seal these in our vacuum sealer for easy packing. Be sure to put wax paper between each pizza that is packaged together to avoid pizzas sticking together. You could also wrap these in foil (spray foil so it doesn’t stick) and store in a gallon-size ziplock bag. Freeze until ready to take on a camping trip.
Cooking at Camp
- Brush foil with oil and place pizzas on foil.
- Place over the fire, avoiding direct contact with hot coals or flames to prevent the bottom from burning.
- Cover pizza with foil allowing space between the top of the pizza and foil to prevent the cheese from sticking to the foil.
- Cook for 10-15 mins or until cheese turns golden brown.