Cast Iron Three Cheese Chimichurri Campfire Pizza with Vegetables

This gourmet cast iron pizza has a surprising complexity between its layers. It is enough to both foodies and your non-foodies alike. The bright herbs in the chimichurri add to the richness of the mushrooms and the creamy blend of cheeses on top. This will not disappoint any hungry camper at the end of the day and might just become the talk of the trip.

To really top off a decadent night at camp a perfect ending could be our Jam Jar Panna Cotta with Lemon Curd that store perfectly in the camp cooler.

1/2 lb of ready-made dough, I use half a bag of Trader Joe’s
1/3 c chimichurri, recipe in the link
1 c shredded mozzarella
1/2 red pepper, diced
1/4 c mushrooms
1/4 red onion diced, optional
3 tbsp finely zested parmesan
3 tbsp feta, crumbled

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 chimichurri mix and spread it out evenly across it. Next, toss your mozzarella evenly over the surface. Distribute the mushrooms, peppers and onions evenly. Using your zester, cover the top in the fresh parmesan and toss over the crumbled feta. 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.