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Archived Recipe for August 2003
Grilled Campfire Pizza: Sundried Tomato & Gouda
INGREDIENTS:
½ cup Tomatoes, sun dried, diced at home
1½ cup Tomatoes, fresh
1 (6 oz.) can Artichoke heart halves, canned
4 oz. Smoked Gouda cheese, shredded
4 oz. Mozzarella cheese, part skim milk
1 each Onions, green, sliced
1 clove Garlic, minced
2 T Basil, fresh, julienne style
2 T Italian Parsley, chopped
2 T Olives, ripe, sliced
To taste, Black pepper, cracked
1 tsp Olive oil
1 crust Pizza dough, frozen
¼ cup Flour for working dough
As needed, cooking spray
DIRECTIONS:
1. At home combine diced sun-dried tomatoes, fresh tomatoes, green onion, parsley, basil, garlic, pepper, ripe olives, and olive oil in a large gallon size zip lock bag or sealable container. Store in cooler.
2. Build a medium cooking fire; let the coals burn down low (no flames).
3. Roll out dough as best you can using the dusting flour and a water glass, small tin can, or form by hand. It won’t look perfect but your camping after all. “Rustic is good”!
4. Have all your ingredients ready and close to fire you will have to work fast. Place a grill grid across the heat and get it hot [using cooking mitts]. Spray it well with cooking spray and return it to the fire. Immediately place your crust on the grid. Cook it for 3 minutes on one side and flip. Spread the tomato mixture evenly on the top, place artichoke halves around, and top with cheese. Cover lightly with a large piece of tin foil until cheese it melted. Remove from fire and then slice and eat.
NUTRITIONAL INFORMATION: (per serving)
Yield: 6
Calories 260
Fat 10 g
Protein 14g
Carbohydrate 28 g
Cholesterol 30 mg
Sodium 470 mg
Calories from fat 35%
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