This easy pie iron pizza recipe is filled with your favorite pizza toppings and ready in less than 15 minutes. With just a handful of ingredients and your trusty campfire pie iron, you can have homemade pizza pockets for a quick kid-friendly camping lunch or dinner.
I always find that we get in a bit of a rut when it comes to camping lunch recipes, cycling through hot dogs, sandwiches, and skillet nachos, which eventually starts to feel a little boring. But when you add these campfire pie iron pizza pockets to the mix, lunch gets a lot more interesting. They can be customized to suit everyone's tastes and since they're ready so quickly, and with minimal dishes, I guarantee they'll end up in your permanent camping rotation, too.
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Why This Recipe is Great for Camping
- You can customize them with your favorite fillings.
- Kids love them!
- It's a great camping lunch or dinner recipe that's ready in less than 15 minutes.
Ingredients and Substitutions
- Pizza dough--To keep it simple, you can use store-bought refrigerated pizza dough here, but if you've got some homemade dough on hand, that will work great, too. One 14-ounce (400-g) tube of dough will make you about 3 pizza pockets.
- Mozzarella--Use full-fat low-moisture mozzarella for best results (fresh mozzarella is too wet) and I recommend skipping the pre-shredded cheese and grating it yourself. Pre-shredded and low fat cheese doesn't melt as well. Want to use a different cheese? Swap in your favorite; just make sure that it's a good melting cheese. Cheddar, Swiss, and provolone will all work well.
How to Make Pizza in a Pie Iron
1. Roll out the dough and cut it into 3 rectangles that are approximately the length of the cooker and twice the width.
2. Place one piece of dough into the pie iron and top half of it with sauce, pepperoni, and cheese.
3. Fold the dough over and press around the edges to seal the pizza pocket.
4. Cook over the fire, flipping once, until golden brown and cooked through.
FAQs
Definitely. Use your favorite pizza topping combinations to create a pizza you love. Vegetables like onions, peppers, and mushrooms are a welcome addition, but note that they won't cook inside the pizza pocket, so you should pre-cook them if adding them to your pizza.
Take care to not overfill your pie, or the filling will leak out and burn. The two sides of the camp cooker should close snugly around the sealed pizza pocket before cooking without any bulging or excess dough pushing out the sides.
To check your pizza pie, remove the pie iron from the fire and carefully open it. I find it helpful to do this on a picnic table so that you don't accidentally drop the pie. Each side should be golden brown and the crust should look crisp and flaky. If the dough still looks raw or is very pale, close it up and return it to the fire for a few extra minutes.
For a simple meal, serve these pie iron pizzas with potato chips and some raw vegetables or a marinated veggie salad.
Tips and Troubleshooting
- Spray the inside of the pie iron well with cooking spray to avoid any sticking.
- Trim away any excess dough from the closed pie iron before cooking. If any leaks out while cooking, it will burn, but that's ok. You can just trim it away once the pizza is cooked.
- Hold the pie iron as flat as possible while cooking to avoid having the filling leak.
- Your pie iron pizza pocket is going to be VERY hot after cooking. Let it cool for at least 5 minutes before eating.
More Classic Camping Recipes You'll Love
Recipe
Pie Iron Pizza
Equipment
Ingredients
- Cooking spray
- 1 roll (14 oz | 400 g) refrigerated pizza dough
- 6 tablespoons pizza sauce
- 24 small slices pepperoni
- ¾ cup shredded pizza mozzarella
Instructions
- Prepare a campfire. Spray the inside (top and bottom) of the pie iron well with cooking spray.
- Roll the dough into a rectangle approximately 3 times the length of the pie iron and twice the width. Slice it into 3 even rectangles so that each piece is approximately the length of the pie iron and twice the width.
- Lay one half of the pie iron on a flat surface and place one piece of dough into it so that half of it fits snugly about half of it is hanging out.
- Top the dough in the cooker with 2 tablespoons pizza sauce, 8 slices pepperoni, and ¼ cup cheese. Fold the excess dough over the filling and pinch the edges to seal it. Place the top half of the pie iron on top and close it. Trim away any excess dough sticking out from the cooker.
- Cook over the fire, flipping once, until the pizza dough is golden brown and cooked through, and the cheese is fully melted, 4 to 5 minutes per side.
- Remove the pizza pocket from the pie iron and let it cool for at least 5 minutes before eating.
- Repeat with the remaining dough and toppings.
Notes
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- Spray, spray, spray--Spray the inside of the pie iron well with cooking spray to avoid any sticking.
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- Trim the dough--Trim away any excess dough from the closed pie iron before cooking. If any leaks out while cooking, it will burn, but that's ok. You can just trim it away once the pizza is cooked. Don't attempt to trim it while it's cooking.
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- Keep it flat--Hold the pie iron as flat as possible while cooking to avoid having the filling leak.
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- Let it cool--Your pie iron pizza pocket is going to be VERY hot after cooking. Let it cool for at least 5 minutes before eating.
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