¼cuppitted olives (Castelvetrano if you can find them!)sliced in half
*handful small mozzarella balls, sliced in halfoptional
salt + pepper
Instructions
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.