Campfire Pizza

Well, as life get’s crazy, it’s a little difficult to try and take photos of everything we make…

We got away this weekend for some camping, one of our favorite pastimes. I love making food over the campfire, but while making healthy decisions, it’s not as easy. But, we took our hand to making this easy pizza in our cast-iron skillet the other day, and boy, was it not only tasty, it was a nice quick thing to throw together and clean up. Win-win!

 

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We made the dough and sauce before we left home, keeping them in the cooler. But the dough would be really easy to make on-site and you can use a jar of sauce.

Pizza Dough ingredients

  • 1 cup white Flour
  • 1 cup Semolina Flour
  • 2/3 cup hot Water (not boiling)
  • 1 packet of instant Yeast
  • 1 TBLS Honey
  • 3 TBLS Olive Oil
  • 2 tsp Sea or Kosher Salt
  • 1 tsp white sugar
  • bring extra flour, in case.

Mix the yeast, white flour and sugar together, adding in the water, honey and olive oil, mixing with a fork. Gradually add in the semolina flour, mixing between. Use your hands to knead everything together once it becomes thick enough, leaving in a ball, covering with plastic to rise for 20 minutes.

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If you feel in the mood for some crazy good pizza sauce as well:

  • 24 oz can of whole Italian Plum Tomatoes
  • 2 tsp Pepper
  • 1 TBSL Salt
  • 3 cloves of Garlic
  • 1/2 tsp crushed red peppers
  • 1 tsp Oregano
  • 1/2 tsp Italian seasoning

Sauté the garlic and seasonings in a pan, with some olive oil, until fragrant. Add the tomatoes, simmering for 10-15 minutes, until you can easily crush the tomatoes apart with your spatula. Mash until you’re happy with the consistency, cooking for another 5-10 minutes.

We make the sauce beforehand, since it’s nice to pull out of the fridge when we are in the mood for pizza. I usually get three pizza’s sauced up with one batch.

Around the campfire, you’ll need a cast-iron skillet (10 or so inches diameter), a good tablespoon or two of veggie oil, hot gloves, and if your skillet doesn’t come with a lid, use tin foil.

When your dough has risen, stretch or roll out. Grease your cast iron thoroughly, plop the dough in and make sure it’s fully covering the bottom of the pan. I even flipped the dough over to cover both sides with oil. Cover the pot, and place on the wonderful glowing coals of your campfire.

Check on the crust after 3-4 minutes, lifting it up slightly to check to see if it’s a beautiful, light golden brown. Once this is achieved, remove from the fire, flipping the crust over.

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Add the sauce and the toppings of your choice to the pizza. We went simple with Goat Cheese (We added fresh basil later).

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Place back on the fire, adding the lid once more. This will only take another 4 minutes or so, before the pizza is done. We added fresh basil leaves on top — adding afterwards stops the leaves from withering and turning black from too much heat.

Super simple, super tasty camping meal done!

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We paired our pizza with an awesome Spanish Red Wine, Garnacha de Fuego(Side note: we bought a new corkscrew–gone are the days of broken corks and frustrating openings. Get your own here.)

-Katie M.

Three Cheese Prosciutto Basil Pizza

We can never get enough of pizza in our home, but a lot of store bought pizzas come with a lot of “debatable” ingredients. Even the ones from big chain pizza shops have a lot of grease and include High Fructose Corn Syrup.

Well — nothing was going to stop us from eating pizza, so we started making our own from scratch.

I just don’t crave other pizza when our own is so much better!

We will list out the ingredient we used, but you can make your pizza with whatever sounds good to you.

“A Pizza Slice a day keeps Sadness Away.”

― Jet Paacal

Dough

1 packet of Instant Yeast

2 cups of Unbleached flour

1/4 tsp Kosher Salt (we use coarse salt)

1 Tbsp of Sugar

1 1/2 Tbs of Honey

2/3 cup of Warm Water (between 120-130°F)

3 Tbsp of Olive Oil

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Add 1 cup of flour into food processor along with the yeast, salt and sugar; turn on low for 30 seconds to mix the ingredients. In a separate bowl add the honey in with the warm water and stir until the honey is dissolved. Make sure the temperature of the water remains between 120-130°. Add that into the food processor along with the olive oil. Mix for 30 seconds on low/dough, and gradually add the last cup of flour until the dough becomes a ball (adding more flour if needed). Once you have yourball bring it onto a surface covered in flour and knead it with your hands for one minute. Cover your dough ball in plastic wrap and let it rise until dough has doubled (You don’t need to let it rise, but we find it gives us better results).

 

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Pizza Topping and Baking

3-4 Tbsp Pizza Sauce

1/2 tsp Garlic Powder

1/2 tsp Italian Seasoning

1/2 tsp Crushed Red Pepper Flakes

4 Cloves of Garlic

2 Large Vine Tomatoes

1/4 White Onion

2 Slices of Prosciutto

1/3 cup Parmesan Reggiano

3/4 cup Shredded Mozzarella

3 small Mozzarella Balls

1/4 cup Crumbled Goat Cheese

10 Fresh Basil Leaves (this is whatever looks good to you)

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Preheat over to 400°F and using a roller, roll out your dough so it is larger than your pizza stone. Move the dough onto the stone and spread the pizza sauce all way way to the edge of the stone using a spoon. This will leave you with dough off of the stone for your crust. Sprinkle the garlic powder, Italian seasoning, and crushed red pepper flakes over the sauce. Mince the garlic cloves and evenly spread them over the sauce. Next, layer the pizza with parmesan reggiano, and thinly slice the tomatoes and place them on top. Add half the shredded mozzarella, mozzarella balls and all of the crumbled goat cheese. Cut up the prosciutto and onion and place them over the cheese. Rip up the basil leaves and place them evenly over your pizza, with finally adding the last half of your mozzarella over the top.

We also add salt and pepper over the top, but it is not necessary.

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Finish your pizza by folding the dough edges up over the pizza to make the crust, pinching the creases so no goodness leaks out. Place onto bottom rack of preheated oven and bake for 20 minutes, or until crust is golden brown.

Now this is just one of the many different kinds of pizzas you can make, but it is one of our favorites and we frequently use these ingredients.

~Enjoy!

-David Moum

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Whiskey Peach Ice Cream

We’ve been dreaming of Spring and the idea of walking along the streets with a scoop of ice cream. With our new lifestyle of no preservatives or artificial ingredients, our choice of desserts has dwindled.

We decided to take matters into our own hands and make our own; The lack of an ice cream machine did not stop us–out came the food processor and on turned our imagination!

(Note: I would highly recommend making this a day before if you’re planning on serving to guests)

While I prefer the basic chocolate flavor (recipe below!), David opted for a more creative approach.

Whiskey & Peach. Yum!

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I love dessert. All kinds. But there’s something about ice cream that makes me happy. I am drawn to its simplicity. I am perplexed by the endless supply of constantly growing flavor options.

Rachel Nichols

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The Ice Cream Base:

2 cups Heavy Cream

1 cup Half & Half

2/3 cup White Sugar

6 Large Eggs (add later)

Heat the cream, 1/2 & 1/2 and sugar over medium heat until simmering.

While that’s heating up, whisk together six egg yolks in a separate bowl, until smooth. Set aside.

This is where you add your main flavor choice to the simmering cream and sugar:

Whiskey and Peach ice cream:

+ 1 1/2 TBLS Vanilla Extract

+ 1 TBLS Whiskey (we used Johnnie Walker – Black Label)

+ 1/2 tsp Kosher Salt

Mix your flavor choices together thoroughly.

Remove the base mixture from the stove, gradually pour about one cup into the eggs, whisking constantly. (We don’t want ice cream with a side of scrambled eggs!)

Pour the egg mixture back into the base pan, heating on low, stirring constantly until the custard thickens.  A good test is placing a spoon in the mixture, then swiping your finger across the back – the liquid should not run back into the swiped area.

Remove from the heat once the desired thickness has been achieved. Place a gallon (freezer) ziplock back into a large jar for support and pour the custard into the bag. Remove as much air as possible, seal and place in your freezer, flat. Using a small cookie sheet is helpful.

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Keep in freezer until the mixture is completely frozen (3-4 hours).

Crumble the frozen custard into your food processor, adding one, peeled and pitted peach to the mix. Blend for several minutes until the custard is smooth.

We decided to add a second peach at this point, only blending for 10-15 seconds, allowing for some larger pieces of the peach to be mixed in.

Pour the ice cream into your desired ice cream container (we used a bread pan), placing plastic over the top. Place back in the freezer to finish off the process.

Enjoy this flavorful and light dessert!

-Katie M.

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>> More Ice Cream Flavors to Enjoy!

Add these in to the base mixture while bringing to a simmer.

Chocolate ice cream:

+ 1 TBLS Vanilla Extract

+ 3 TBLS Cocoa Powder

+ 1/2 tsp Kosher Salt

Vanilla ice cream:

+ 1/2 tsp Kosher Salt

+ 2 Vanilla Bean Pods, cut down the middle, seeds emptied into mixture. Throw those pods in too! Just remove before you mix in the eggs.

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Welcome!

Starting about a month ago, my husband, David and I began a new lifestyle of eating. 

As lovers of gluten and all-things dairy, the idea of going on a “diet” was unspeakable. We decided to do some research and came across the French non-diet.

Starting about a month ago, my husband, David and I began a new lifestyle of eating.

As lovers of gluten and all-things dairy, the idea of going on a “diet” was unspeakable. We decided to do some research and came across the French non-diet. The French are known for their rich, healthy food without the added weight usually associated with such foods… heavy cream, butter, cheese, wine and desserts (their desserts however are not as sweet as those found in America). They cut down on their portions, but the main difference to their eating habits, compared to ours? No preservatives. No processed food.

Once we decided to change over to the French way of eating, we moved through our pantry, tossing anything with the words “High Fructose Corn Syrup” and “Monosodium Glutamate”. If we didn’t know what the ingredient list said, into the trash it went.

It was slightly disheartening to see how many preservatives and artificial ingredients are in our food. The plus side? Most of the items could be replaced by shopping smarter, or making from scratch.

We already love to cook together and we’ve decided to share our meals and recipes with you!

We hope you enjoy and get encouraged to try out your own new lifestyle of healthy, tasty eating.

-Katie Moum (pronounced like poem)