Ingredients:

  • 12 oz whole wheat pizza dough
  • 1/2 cup crushed tomato puree
  • 1 cup part-skim shredded mozzarella cheese
  • 1/2 cup sliced bell peppers
  • 1/4 cup fresh baby spinach
  • Fresh basil leaves

Instructions:

  1. Allow the campfire to burn down until a thick bed of glowing red coals is formed. Place a campfire grate over the coals and preheat a 10-inch cast iron skillet on the grate for 5 minutes.
  2. Roll out the whole wheat dough into a 10-inch circle. Place on parchment paper if desired.
  3. Spread the crushed tomato puree evenly over the dough, leaving a 1/2 inch border around the edge.
  4. Layer the part-skim mozzarella cheese, sliced bell peppers, and baby spinach on top of the sauce.
  5. Carefully slide the dough into the preheated skillet and cover immediately with a lid or heavy-duty aluminum foil.
  6. Cook for 12–15 minutes until the crust is deep mahogany-brown and the cheese is bubbling and slightly browned.
  7. Remove from heat and garnish with fresh basil leaves before serving.