Ingredients:

  • 1 lb pre-made pizza dough, room temperature
  • 2 tbsp olive oil
  • 1 pinch cornmeal
  • 1/2 cup thick tomato pizza sauce
  • 8 oz shredded low-moisture mozzarella cheese
  • 4 oz sliced smoked turkey
  • 1/4 cup fresh basil leaves
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Set up the grill or campfire to create two distinct zones: a high-heat area directly over the coals and a cooler offset area.
  2. Place a 12-inch cast iron skillet over the hottest coals for 5-10 minutes until the pan is shimmering.
  3. Brush the skillet with 2 tbsp olive oil and sprinkle with 1 pinch cornmeal.
  4. Divide the 1 lb pizza dough into two equal portions. Stretch one portion into a 12-inch circle and lay it gently into the hot pan.
  5. Cook for 2-3 minutes without moving the dough, until the bottom is golden brown and the dough has puffed slightly.
  6. Flip the crust using a spatula.
  7. While the second side sears for about 2 minutes, quickly spread a thin layer of tomato pizza sauce over the cooked side, sprinkle with mozzarella cheese, and distribute the torn smoked turkey pieces.
  8. Move the skillet to the offset medium-heat zone. If the cheese is not melting quickly, cover the pan loosely with aluminum foil for 2-3 minutes to trap the heat.
  9. Remove from the fire when the cheese is bubbling and the edges of the crust are rich brown.
  10. Drizzle with 1 tbsp extra virgin olive oil and scatter torn fresh basil leaves over the top.
  11. Let the pizza rest for 2 minutes before slicing to allow the cheese to set.
  12. Repeat the process for the second portion of dough.