The only way I can think to begin this blog is this: Treat yourself.

Camping, hiking, kayaking, swimming, climbing, or fishing – treat yourself. Cheese, onion, sausage, fennel, and pine nuts kind of treat yourself. Alright enough with the lists, it’s about time we have a serious conversation about a very serious breed of pizza. We’re stepping it up this week with a bit of camp gourmet. This recipe is a bit more complex, yet still within the realms of  “simple camp cooking”. When it comes to constructing the perfect camp dish, it’s understood that parts of the process will need to be completed ahead of time. With this recipe, you decide which is which. Do you want homemade dough, homemade pizza sauce; If so, those things would be better prepared in the comfort of your own home, rather than out at camp while everyone is starving and looking for a quick fix. Although this meal may require a bit more effort than what your typically ready to invest, you’ll be pleased to know that, going forward, this routine will get easier as you practice, and ultimately become your go to campfire crowd pleaser.

Ingredients: Serves two 10″ Pizzas

  • 1 medium bulb of fennel, cored and sliced
  • fennel fronds, chopped for garnishing
  • 1/2 yellow onion finely sliced
  • one pound of mild Italian sausage (removed from casing)
  • 7 ounces of fresh sliced mozzarella cheese
  • 2 ounces of parmesan cheese
  • 1/4 cup of pine nuts
  • extra virgin olive oil
  • sea salt / fresh cracked pepper
  • 1 bag of pizza dough (homemade or purchased)
  • two jars of pizza sauce (homemade or purchased)


  1. Prep the fire in advance (good bed of hot coals that you can add or subtract wood to/from)
  2. Place a skillet over the coals, heat skillet, add olive oil, and begin to caramelize the sausage
  3. Do the same with the onion and add fennel to taste, season with salt and pepper and put aside until dough is cooked
  4. Separate the dough into two equal parts and mold each into a 10″ circle
  5. Place on a hot campfire grill and begin baking
  6. Slowly brown the dough until the bottom side is slightly crispy with grill lines (5-7 minutes)
  7. Move the dough to the skillet, placing less cooked side of pizza dough down
  8. Add the sauce, sausage, fennel, onions, pine nuts, and cheese to pizzas
  9. Melt the cheese and finish cooking the pizzas by protecting them with a cover
  10. Check on your pizzas every few minutes or so, should take about 5-7 minutes
  11. Remove from campfire and garnish with fennel fronds
  12. Slice into quarters and enjoy