“Ever made pizza over a campfire before? At Madawaska Kanu Centre we love experimenting with cooking in the great outdoors and we found a winner of a recipe, grilling up a campfire pizza on our favourite rock by the Madawaska River. Nothing beats the smoky flavour and the satisfaction from biting into a pizza made from scratch!”
-Claudia, Bethany, and the Madawaska Kanu Center team
Equipment: You will need tinfoil, a large cookie sheet, oven mitts, a large flipper, tongs and a grill over a campfire.
- 1 tbsp. sugar
- 1 tbsp. dry active yeast
- 1 tbsp. vegetable oil (plus more for cooking over fire)
- 1 cup of red kidney beans
- 1 tsp salt
- Approximately 3 cups flour
- Dissolve sugar into 1 cup of water and add the dried active yeast. Do not stir and let rise for 10 minutes or until yeast has grown.
- Add the vegetable oil to yeast mixture.
- Mash 1 cup of beans with water (consistency of a thick smoothie) and then add it to yeast.
- Add 1 tsp of salt and whatever spices you like.
- Then add enough flour so dough is not sticky.
- Set dough in a warm place and allow it to rise until double in size or one hour. This is a great time to prep your toppings of choice so they are ready to be spread on the pizza.
- Once dough has risen, cover a cookie sheet with vegetable oil and spread the dough out. You are now ready to head outside!
- Get your fire going and let it cool down enough so there are coals but not too much flame.
- Place the cookie sheet on the grill and be ready to flip the dough once you see bubbles forming (approximately 5 minutes).
- Using the tongs and flipper (and wearing your oven mitts for protection) flip the pizza and get busy dressing it.
- Once topped up, check the bottom of your pizza to make sure it’s not getting too toasty and place tinfoil over top to allow the cheese to melt. If it’s baking fast, take off the grill and allow pizza to sit covered for approximately 5 minutes.
- Slice and serve up once the cheese is gooey and mouths are watering! No plates required.
- When it comes to the toppings, get creative! Locally sourced sauce, vegetables, and meats can be piled up along with a healthy dose of cheese! Our favourite combo is homemade tomato sauce topped with Ontario bacon, mushrooms, spinach, basil, sliced apple, caramelized onions and Canadian Monterey Jack Cheese.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!