Shaved Potato Cast Iron Camp Pizza with Rosemary and Gorgonzola

This thin crust pizza is unreal. After some experimentation with ingredients, I stumbled into the perfect mix of savory with tangy and I couldn't wait to share it with you. It’s so easy to make, but your adventure buddies will think you slaved over it all day. I kept the crust thin which will give it a good crunch and hold up well with the ingredients loaded onto it.

To break up the carbs loaded into this decedent treat at camp, serve it alongside a simple green salad dressed with our cooler Mason Jar Fresh Herb Dressing.

1/2 lb of ready-made dough, I use half a bag of Trader Joe’s
1/4 c olive oil
2 garlic cloves, mashed (I use a zester)
1 tsp pepper, fresh ground
1/2 tsp smoked salt
1 c shredded mozzarella
2 tsp fresh rosemary, chopped
1/4 red onion, sliced
4 baby yellow potatoes, shaved uniformly to about 1/8” thickness
3 tbsp gorgonzola, crumbled

In a small bowl, mix together the olive oil, garlic, pepper, and smoked salt and set it aside. Next, oil your cast iron lightly with olive oil. This will ensure a thin crispy crust. Take your dough and use your hands to stretch it out a bit to the size of your cast iron. Place it in the bottom and use your fingers to stretch it out to the sides. Cover the top with your olive oil mix, reserving about a tablespoon, and spread it out evenly across it. Next, toss your mozzarella evenly over the surface. Distribute the potatoes, onions, rosemary, and gorgonzola on top. Use a brush to top the potatoes with the remaining oil mix so that they won’t dry out. Place the cast iron over the hot rocks or coals for about 20 minutes or until it’s brown and crispy, but not overly cooked on the bottom. Just keep an eye on it.

As appetizer, it serves 2. As a meal it will serve two.