This cast iron campfire pizza combines savory Italian antipasto ingredients with crunchy pizza deliciousness.
Pizza time! Pizza time! Making pizza while camping is a lot easier than you think and this antipasto pizza is a great one to start with.
If you’re not familiar with our cast iron campfire pizza method, now is definitely the time to check it out. In our opinion, it’s the most approachable and foolproof way to making great tasting pizza at a campsite. We’ve done Dutch oven and grilled pizzas before too but they can be a little more challenging to perfect. If you’re just getting introduced to camping pizza, this cast iron skillet approach is where you want to start.
The basic concept is as follows: Roll out your dough and place it in a hot, well-oiled cast iron skillet. Once the bottom is toasty, remove, flip it over so the toasty side is up, and start layering on your toppings. Once you’ve added all your toppings, return it to the cast iron skillet uncooked side down. Then cover with foil or a lid if you have one. This will trap the heat to melt your cheese. Once the bottom is toasty and cheese melted, remove and enjoy.
So that’s the overview of the process, but why go with antipasto pizza? First off, have you ever had antipasto? It’s delicious. But secondly, the ingredients are all pretty camping friendly. Cured meats and mozzarella should be kept relatively cool, but the artichoke hearts and olives can be stored at room temp until opened. Antipasto toppings also just make the whole meal feels fancier than it really is – and as you might already know, we’re total suckers for fancy pizza.
So for your next camping trip, make it Pizza Night! And this cast iron Antipasto Pizza is the perfect place to start.
1/4cuppitted olives (Castelvetrano if you can find them!), sliced in half
*handful small mozzarella balls, sliced in half, optional
salt + pepper
Prep your grill or campfire to medium-high heat. Preheat a cast iron skillet.
Dust a cutting board with a bit of all-purpose flour. Take half the pizza dough, form into a ball, and stretch or roll out on the cutting board to create a ~11" circle. We find that using a smooth water bottle or bottle of wine works well in lieu of a rolling pin. Using a fork, prick the dough all over (this helps keep the crust from bubbling up too much).
Coat the skillet in 1 tablespoon of oil. Carefully transfer the rolled out dough to the skillet and cook until the bottom has browned, about 3 minutes.
Remove the dough from the skillet and place on a cutting board, browned side up. Top with 1/2 the sauce, cheese, meat, artichoke hearts, and olives.
Return the pizza to the skillet to cook the bottom and melt the cheese, 4-5 minutes. You can loosely cover the skillet with foil to help the cheese melt. Remove the pizza from the skillet, slice & serve!
Repeat with the remaining dough + toppings for the second pizza.