It’s almost Labor Day -a busy camping weekend- so I wanted to share one of my new favorite camping meals.
Over Memorial Day weekend, we went camping at our favorite place to travel to and camp at, Shenandoah National Park. This time we went with a co-worker of mine and his family. We decided ahead of time to share some meals, so I started researching online different yummy meals for camping. I wanted to up my game since I was cooking for people other than my family!
One meal I came across was the campfire pizza log, but I couldn’t find a site that gave step-by-step instructions. Without instructions, we had to wing it, and we definitely have some lessons learned, which I thought I’d share.
To make the pizza logs, I used:
- Refrigerated pizza dough (the kind you roll out from a can)
- Pizza sauce
- Shredded cheese
- Olive oil spray (okay, I didn’t actually use this, but I should have, and I will next time)
- Nonstick foil
The logs are pretty simple to prepare. I made three large pizza logs (three cans of the refrigerated pizza dough), which is what you’ll see in my photos; HOWEVER, because the larger logs didn’t cook evenly, I recommend doing smaller pizza logs, so two logs from each can. I’ve written the directions below to reflect what I will do next time.
Directions for two small pizza logs:
- Cut two large pieces of nonstick foil. They should be large enough that you can completely wrap up the pizza logs. It’s better to cut them too big than too small. You can always trim off the excess with some kitchen shears or scissors!
- Have the nonstick side facing up off the counter (you’ll want the pizza logs on the nonstick side) and spray the nonstick with an olive oil spray or something similar. This will help keep the pizza log from sticking to the foil when you unwrap it after it’s been cooked.
- Before rolling out the pizza dough, cut the dough log in half. You’re going to make two smallish pizza logs from each can of dough.
- Place each piece of dough onto its own piece of foil.
- Roll out the pizza dough on the foil until each piece is in a rectangle.
- Spread the pizza sauce on top.
- Layer the pepperoni and cheese. (Obviously you can use whatever toppings you want.)
- Roll the pizza back up into the shape of a “log.”
- Fold the foil over top of the log and secure all the edges by rolling them in.
That’s it! I actually froze ours in the freezer since we didn’t intend on eating them the first day of camping. Once they were frozen, I wrapped them in plastic wrap and put them in our camping cooler with ice. I was hoping that as the ice melted, the plastic wrap would help keep any water out of the logs, and it did seem to work.
When it was time to cook the pizza logs, we got a nice fire going, and then we placed the pizza logs on the flat griddle above the fire. As I mentioned above, the pizza logs didn’t cook evenly. The logs were getting a nice char in the center within 20 minutes, but these larger logs that I made were so long that the edges were too far away from the fire and weren’t picking up heat. That’s why I suggest making two pizza logs from each can of refrigerated pizza dough. That will get you a more evenly cooked pizza log, and they should be done around 30 minutes.
The cooking time is going to vary depending on how hot your fire is and the proximity of the pizza log to the fire, so keep that in mind. You’ll want to peel back the foil about every 10 minutes to check the logs. Use tongs to help you check safely, and if you wear fabric oven mitts … keep them away from the flames!
The three cans of refrigerated pizza dough ended up making enough pizza logs to feed 4 adults and 3 small children with leftovers. I also served up some fire-grilled corn on the cob.
Have you ever made a pizza log? What is your favorite camping food?