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Canada, Camping · Campfire Bannock

Skillet Bannock Pizza Margherita (Italian-style)

Campfire bannock meets Naples: a thin, crisp bannock base cooked in a covered skillet, flipped and topped with oregano tomato sauce, melting mozzarella, parmesan and fresh basil.

ServingsServes 2
Total cooking time26 min
DifficultyMedium
About servingsKeep the mozzarella in the cooler below 5 °C until you use it. Drown and stir the coals with water until cold before you leave the fire.

Method

  1. Set the stove, or a grill grate over coals, on a flat, stable spot well away from tents, with a bucket of water nearby. In a cup, stir together the passata, oregano, garlic powder and salt: this is your pizza sauce.

    Add in this stepTomato passata (smooth sieved tomatoes) 90 gDried oregano ½ tspGarlic powder 1 pinchSalt (for the sauce) 1 pinch

  2. In a bowl, mix the flour, baking powder and salt, then add the olive oil for the dough and the water. Stir with a fork into a soft dough, knead it gently in the bowl about 10 times and leave it covered for 5 minutes so it relaxes and is easier to shape.

    Add in this stepAll-purpose flour 160 gBaking powder 1½ tspSalt (for the dough) ½ tspExtra-virgin olive oil 1 tbspLukewarm water 100 ml

  3. Divide the dough into as many balls as pizzas (see the next step). Press each one into a round about 7 mm thick, almost the size of your pan, keeping the edge slightly thicker. Pat the mozzarella dry with a paper towel so the pizza doesn't turn soggy.

  4. Pizzas and pan size: 1 × 26 cm. Heat a share of the remaining olive oil in the cast-iron pan over medium-low heat until it shimmers, lay in a dough round, cover with a lid or foil and cook for , until the underside is golden and the top looks dry and slightly puffed. Move the pan to the edge of the heat if the base browns too fast.

    Add in this stepExtra-virgin olive oil 1½ tbsp

    medium-low heat

  5. Flip the base with a spatula. Spread over the sauce (a share for each pizza), leaving a 1 cm border, scatter with mozzarella and parmesan, cover again and cook over medium-low heat for , until the cheese has melted and the base is crisp and sounds hollow. Making more than one? Slide the first onto a board, cover it with foil and repeat steps 4 and 5 with the next dough round.

    Add in this stepMozzarella, torn into small pieces 110 gParmigiano Reggiano, finely grated 10 g

    medium-low heat

  6. Tear the basil leaves over the top, cut into wedges with a knife or scissors and eat right away, while the cheese is still stretchy. Use a heatproof glove on the pan handle.

    Add in this stepFresh basil leaves 6

Cook's tip

Keep the heat at medium-low and use the lid: the trapped heat melts the cheese while the base crisps. Go easy on the sauce, as too much makes the middle soggy. For extra toppings, choose thinly sliced salami, mushrooms or olives, which cook quickly.

Cooking it at camp

At home, cook it the same way in a cast-iron pan with a lid on the stove over medium-low heat. Or, after cooking the first side in the pan, add the toppings and bake it on a hot tray at 230 °C for 8 to 10 minutes.