Campin' Pizza Margherita

Civilized food for camping 

If you want to get serious about making Neapolitan pizza, check this guy's page:

Campin' Pizza Margherita

This recipe makes a very authentic version of the traditional Neapolitan classic named after Queen Margherita. It has a thin, chewy crust. Neapolitan pizzas are cooked in very hot ovens directly on the bricks. While camping, a pizza stone on a barbecue grill does an admirable job of duplicating the proper conditions. If you want to

Makes one 8'' pizza.


  • 1/2 bag Trader Joes pre-made pizza dough, found in refrigerated section, or make your own from flour, yeast (or sourdough starter) and salt per recipes found all over the Internet. TJ's works brilliantly and takes up little space in the cooler.

  • 1 Tb (approx) tomato sauce. Pomi brand found in aseptic box with canned tomato sauces is the best pre-made, or make your own using really flavorful tomatoes and a food mill.

  • Fresh mozzarella cheese (not dried and shrink-wrapped). You'll only need an ounce or two for one pizza.

  • 1/2 tsp salt

  • Few fresh basil leaves, torn into shreds.

1. 1/2 hour before cooking, preheat 8'' pizza stone in closed grill on
high. Should reach at least 500 degrees F. While grill is heating,
remove dough from refrigerator and allow to warm.

2. On floured pizza peel, stretch the dough to form an 8'' crust. Shake
the peel to make sure that the crust will slide.

3. Spread the tomato sauce with the back of a spoon to evenly coat the
top of the crust to within 1/2 inch of the edge. Sprinkle evenly with salt

4. Tear the cheese into slivers and spread evenly over the surface.

5. Slide pizza onto preheated stone and close grill. Cook about 5 to 7
minutes or until edges of crust become brown.

6. Remove pizza from stone with peel, sprinkle with basil and let sit
for a few minutes before cutting.