Grilled Pizzas
Making Grilled Pizzas while camping was an extra special treat. They were also a lot of fun to make.
I used the Pizza Dough recipe that is on this blog – listed under the Sandwiches/Pizza tab – or the Bread tab. It is quick and easy to make and you can refrigerate or freeze it to use later.
To save time and a mess, prepare your topping ahead of time at home. Store in zip lock bags.
Mushrooms – Zucchini – Pineapple – Green Onions – Red Pepper – Feta Cheese – Pizza sauce – Mozzarella Cheese
As per the instructions for the Pizza Dough, remove dough from refrigerator at least 30 minutes before using.
Flatten out the dough.
You can do this by stretching it out with your hands.
Or…sprinkle a little flour on the picnic table and roll it out with your water bottle! Whatever works!!!
Coat the grill with olive oil to prevent sticking.
You can put the dough right on the grill. We have these flat racks that we used.
Cook on one side for about 3 minutes and then flip it over.
Don’t you love the shape of our pizzas!
Remove from grill and add sauce and toppings to the cooked side.
Put pizzas back on the grill – close the lid on the BBQ and cook for another 5 – 10 minutes, or until the cheese is nice and melted.
Pizza Dough
We made Grilled Pizzas while camping. It was so good and such a fun dinner. We made this recipe for Pizza Dough ahead of time and put it in the freezer. The Grilled Pizza recipe can be found on this blog under Sandwiches/Pizzas or the Camping tab.
1/2 cup warm water
2 1/4 tsp. instant yeast
Measure the warm water into a 2 cup liquid measuring cup. Sprinkle the yeast over the top. Set aside.
4 cups (22 oz.) bread flour
1 1/2 tsp. salt
In the bowl of a stand mixer with the paddle attachment, combine the flour and salt, mixing to blend.
1 1/4 cup water, at room temperature
Measure the room temperature water into the measuring sup with the yeast mixture.
2 T. olive oil
With the mixer on low speed, pour in the yeast mixture and the olive oil.
Mix until a cohesive dough is formed.
Switch to the dough hook and knead on low speed until smooth and elastic – about 5 minutes.
Transfer dough to a bowl that has been sprayed with oil, turning once to coat.
Cover with plastic wrap and let rise until doubled in size – about 1 1/2 – 2 hours.
Press the dough down to deflate. Divide in two equal pieces.
FREEZE AHEAD: At this point you can freeze the dough. Wrap each piece in plastic wrap. Place this in a gallon size freezer bag. Dough will continue to rise while it is in the freezing stage.
If using that day – Cover dough with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake at home: Preheat oven and pizza stone to 500 degrees. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands.
Brush the outer edge lightly with olive oil.
Top as desired.
Bake until the crust is golden brown and cheese is bubbling – about 8 – 12 minutes.
Using frozen dough: When ready to use the dough – place bag of dough in the refrigerator in the morning to thaw. Let dough sit out at room temperature for 30 mins before shaping.
FULL RECIPE WITHOUT PICTURES —
PIZZA DOUGH
1/2 cup warm water
2 1/4 tsp. instant yeast
4 cups (22 oz.) bread flour
1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 T. olive oil
Measure the warm water into a 2 cup liquid measuring cup. Sprinkle the yeast over the top. Set aside.
In the bowl of a stand mixer with the paddle attachment, combine the flour and salt, mixing to blend.
Measure the room temperature water in to the measuring sup with the yeast mixture.
With the mixer on low speed, pour in the yeast mixture and the olive oil.
Mix until a cohesive dough is formed.
Switch to the dough hook and knead on low speed until smooth and elastic – about 5 minutes.
Transfer dough to a bowl that has been sprayed with oil, turning once to coat.
Cover with plastic wrap and let rise until doubled in size – about 1 1/2 – 2 hours.
Press the dough down to deflate. Divide in two equal pieces.
FREEZE AHEAD: At this point you can freeze the dough. Wrap each piece in plastic wrap. Place this in a gallon size freezer bag. Dough will continue to rise while it is in the freezing stage.
If using that day – Cover dough with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
To bake at home: Preheat oven and pizza stone to 500 degrees. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands.
Brush the outer edge lightly with olive oil.
Top as desired.
Bake until the crust is golden brown and cheese is bubbling – about 8 – 12 minutes.
Using frozen dough: When ready to use the dough – place bag of dough in the refrigerator in the morning to thaw. Let dough sit out at room temperature for 30 mins before shaping.
Hand Washing Station
Take a used laundry detergent jug – one with a spigot on it. Rinse it out thoroughly and fill with water. The sun warms the water.
I wrote “Handwashing Only” on the top of it – not to be confused with drinking water.
Lay it on its side for hand washing while camping. We put a small bucket on the ground to catch the water.
Firestarters (Doritos)
Did you know that Dorito Chips make the best fire starters? Each chip stays lit for a couple of minutes.
Our son was making a fire and hadn’t collected any kindling. I asked him if he had any Doritos. He did and was so impressed that they actually worked!!!
Firestarter (Toilet Paper roll)
During the year when you clean out the lint trap in your dryer, stuff it in a toilet paper roll.
These make great fire starters .
Securing your Tablecloth
This is a simple tip but very useful.
Camping stores sell clips that are suppose to hold your tablecloth in place while camping but – they don’t work! Most camping tables are much too thick for these clips.
Simply take some string and tie it around the table in a couple of places. Works like a charm!
Also, we used to use the same tablecloth through the years but have found that it is easier to buy a cheap plastic one at the Dollar Store and just throw it away at the end of the camp.
Shortbread Caramel Bars
If you love SHORTBREAD – If you love CARAMEL – these bars are for you. They are delicious!
Our friend, Jason suggested eating them warm with a scoop of vanilla ice cream!!! Heaven!!!
Preheat oven to 325 degrees.
CRUST:
1 pound unsalted butter, softened *
1 cup sugar
1 1/2 cups powdered sugar
Soften butter in the microwave – see “Softening Butter” under the Tips tab in this blog.
In a large bowl, combine butter and both sugars. Beat together until creamy.
1 T. vanilla
1 tsp. salt
Add vanilla and salt. Beat until combined.
4 cups unbleached flour
Add flour about a 1/2 cup at a time, beating at low speed until all flour is added and a soft dough forms.
Spray a 9 x 13 pan lightly with non-stick cooking spray.
Lay out a piece of plastic wrap and lay the dough on it. Shape it into a size that you can divide into thirds easily.
Press one-third of the dough evenly into the pan to form a bottom crust.
Flatten the rest of the dough just a bit and wrap it in the plastic wrap and refrigerate.
Bake the crust for 25 minutes until firm and the edges are a pale golden brown.
CARAMEL:
14 oz. caramel, unwrapped
Place the caramels in a microwave-safe bowl.
1/3 cup heavy cream *
Add the cream.
Microwave on high for 1 minute. Stir. Microwave for 30 seconds at a time, stirring in between, until all the caramels are melted and smooth. (Be patient and feel the side of the bowl. Towards the end, the bowl will be warm/hot. Continue to stir caramels and the heat of the ingredients will melt the remaining caramels. (I did 1 min 30 sec. 30 sec. 30 sec.)
1/2 tsp. vanilla
Stir in vanilla.
1 cup nuts (pecan, walnuts or cashews) (optional)
Sprinkle the nuts over the bottom of the crust.
I used pecans the first time.
I used cashews the second time.
Reheat caramel for about 15 – 20 seconds in the microwave so it is runny enough to spoon over the nuts.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. It will look like A LOT of dough!
Return pan to the oven and bake until the shortbread topping is firm – about 40 minutes.
Cool completely.
powdered sugar to sprinkle on top (optional)
Dust with powdered sugar.
Use a sharp knife to cut the bars evenly into 15 large squares. Remove the bars from the pan and cut into triangles, if desired.
The bars will keep, covered tightly at room temperature, for 1 week, or 1 month in the freezer.
TIPS:
* SOFTENING BUTTER – see Softening butter under the TIPS tab. Note – different brands of butter are wrapped differently. Tillamook is wrapped in paper and Challenge is wrapped in foil. I prefer the paper so I can soften it in the microwave.
Land O Lakes is also wrapped in paper.
* HEAVY CREAM: Measure out remaining cream and freeze in zip lock bags
RECIPE SOURCE: Revised (name change) from cookiecrumbsandsawdust.blogspot.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
SHORTBREAD CARAMEL BARS
CRUST:
1 pound unsalted butter, softened
1 cup sugar
1 1/2 cups powdered sugar
1 T. vanilla
1 tsp. salt
4 cups unbleached flour
CARAMEL:
14 oz. caramel, unwrapped
1/3 cup heavy cream
1/2 tsp. vanilla
1 cup nuts (pecan, walnuts or cashews) (optional)
powdered sugar to sprinkle on top (optional)
Preheat oven to 325 degrees.
In a large bowl, combine butter and both sugars. Beat together until creamy.
Add vanilla and salt. Beat until combined.
Add flour about a 1/2 cup at a time, beating at low speed until all flour is added and a soft dough forms.
Spray a 9 x 13 pan lightly with non-stick cooking spray.
Lay out a piece of plastic wrap and lay the dough on it. Shape it into a size that you can divide into 1/3’s easily.
Press one-third of the dough evenly into the pan to form a bottom crust.
Flatten the rest of the dough just a bit and wrap it in the plastic wrap and refrigerate about 30 minutes.
Bake the crust for 25 minutes until firm and the edges are a pale golden brown.
CARAMEL FILLING:
Place the caramels in a microwave-safe bowl.
Add the cream.
Microwave on high for 1 minute. Stir. Microwave for 30 seconds at a time, stirring in between, until all the caramels are melted and smooth. (Be patient and feel the side of the bowl. Towards the end, the bowl will be warm/hot. Continue to stir caramels and the heat of the bowl will melt the remaining caramels.
Stir in vanilla.
Sprinkle the nuts over the bottom of the crust.
Spoon caramel filling over the nuts.
Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. It will look like A LOT of dough!
Return pan to the oven and bake until the shortbread topping is firm and lightly golden about 35 – 40 minutes.
Cool completely.
Dust with powdered sugar.
Use a sharp knife to cut the bars evenly into 15 large squares. Remove the bars from the pan and cut into triangles, if desired.
The bars will keep, covered tightly at room temperature, for 1 week, or 1 month in the freezer.
RECIPE SOURCE: Revised (name change) from cookiecrumbsandsawdust.blogspot.com (found on Pinterest)
Buttermilk Oatmeal Muffins
Made with whole wheat flour, applesauce and oats, these are very healthy muffins. Super moist and super tasty!
The next time I make them I am going to try adding little bits of apples. Stay tuned.
1 cup old fashioned quick oats
1 cup buttermilk
Combine the oats and buttermilk and let this soak for 30 minutes.
Preheat oven to 400 degrees.
Line muffin pan with 12 liners and set aside.
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
To the oat and buttermilk mixture, add the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg.
1/2 cup unsweetened applesauce
2 eggs, beaten
1 1/2 tsp. vanilla
3/4 cup nuts, chopped (optional)
Add the applesauce, eggs and vanilla.
Mix until well combined.
Add the chopped nuts if desired.
Spray muffin papers with non-stick spray.
Fill each muffin well 3/4 full.
Bake 15 – 15 minutes.
Remove from pan and cool completely on a wire rack.
RECIPE SOURCE: ladybehindthecurtain.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
BUTTERMILK OATMEAL MUFFINS
1 cup old fashioned quick oats
1 cup buttermilk
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup unsweetened applesauce
2 eggs
1 1/2 tsp. vanilla
3/4 cup nuts, chopped (optional)
Combine the oats and buttermilk and let this soak for 30 minutes.
Preheat oven to 400 degrees.
Line muffin pan with 12 liners and set aside.
To the oat and buttermilk mixture, add the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg.
Add the applesauce, eggs and vanilla.
Mix until well combined.
Add the chopped nuts if desired.
Fill each muffin well 3/4 full.
Bake 15 – 15 minutes.
Remove from pan and cool completely on a wire rack.
Ranch House Pork Chops
It doesn’t get much easier than this. 3 ingredients, no work, and you’ve got a delicious dish.
The Hidden Valley Ranch dressing seasons the pork to perfection.
1 can cream chicken soup – 98% fat free
1 package of Hidden Valley Ranch Dressing
Mix soup and dry dressing in crock pot.
Pork chops
Add pork chops, spreading the soup mixture on top.
Cooking time will depend on the thickness of your pork chops. Approximately 4 hours on LOW, would be the average. Watch carefully – overcooked pork is very dry 
NOTE: You can put the pork chops in frozen – just increase the cooking time.
Spicy Avocado Chicken Enchiladas
These Chicken Avocado Enchiladas are delicious! We absolutely loved them! They have just the right amount of spiciness.
Thank you Lynette for sharing this great recipe with me!
In this picture: Served with Cilantro Lime Rice (under the Rice tab)
NOTE: The next time I make this recipe I am going to make an additional 1/2 recipe of sauce and put a spoonful of sauce inside each burrito.
Preheat oven to 375 degrees.
Before starting to cook, have all ingredients prepared ie – chopped, minced, shredded
1 medium onion, chopped
In a medium fry pan or sauce pan, saute onions. Set aside in another bowl.
1 1/2 T. butter
In the same pan, melt butter over medium/high heat.
1 Serrano pepper, minced NOTE: If you want it HOT – include the seeds. If you want it SLIGHTLY SPICY, use 1 Serrano pepper, seeded and minced. If you want it MILDLY SPICY, only use half of a Serrano pepper, seeded and minced.
This is a Serrano pepper. You can find them at most stores. I always wear gloves when handling peppers because I wear contacts and DO NOT want pepper in my eyes when removing my contacts.
3 garlic cloves, minced
Saute Serrano peppers and garlic for 1 minute.
1 1/2 T. flour
Stir in flour, constantly stirring – cook 2 minutes.
1 1/2 cup chicken broth, 99% fat free
1 1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil.
1 1/2 cups salsa verde
1/3 cup cilantro, chopped
3/4 cup fat free sour cream
Once boiling, whisk in the salsa verde, cilantro and sour cream.
Remove from heat.
ENCHILADA ASSEMBLY:
Spray 9 x 13 pan with non-stick spray.
Add 3/4 cup of sauce to the bottom of pan. (I split this recipe into 3)
8 – 10 flour or wheat tortillas NOTE: We used very low calorie wheat tortillas. They were very good but when using these tortillas again, I will brown them slightly on a comal or other fry pan before filling them. Healthy wheat tortillas are very thin and can get mushy.
3 cups chopped cooked chicken (about 4 breasts) – roasted chicken works great
8 oz. Monterrey Jack cheese, shredded and divided
3 avocados, peeled and chopped
Lay tortillas out on the counter top. Divide chicken, 3/4 of the cheese, sauteed onion and avocado evenly to the center of each tortilla.
Roll, placing seam-side down in the dish.
Pour remaining sauce over the enchiladas.
Bake 15 – 20 minutes, covered.
Top with remaining cheese.
Bake another 5 minutes to melt the cheese.
RECIPE SOURCE: Lynette R.
FULL RECIPE WITHOUT PICTURES —
SPICY AVOCADO CHICKEN ENCHILADAS
NOTE: The next time I make this recipe I am going to make an additional 1/2 recipe of sauce and put a spoonful of sauce inside each burrito.
1 small onion, chopped
1 1/2 T. butter
1 Serrano pepper, minced NOTE: If you want it HOT – included the seeds. If you want it SLIGHTLY SPICY, use 1 Serrano pepper, seeded and minced. If you want it MILDLY SPICY, only use half of a Serrano pepper, seeded and minced.
3 garlic cloves, minced
1 1/2 T. flour
1 1/2 cup chicken broth, 98% fat free
1 1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup cilantro, chopped
1 1/2 cup salsa verde
3/4 cup fat free sour cream
ENCHILADAS:
8 – 10 flour or wheat tortillas NOTE: We used very low calorie wheat tortillas. They were very good but when using these tortillas again, I will brown them slightly on a comal or other fry pan before filling them. Healthy wheat tortillas are very thin and can get mushy.
3 cups chopped cooked chicken (about 4 breasts)
8 oz. Monterrey Jack cheese, shredded and divided
3 avocados, peeled and chopped
Preheat oven to 375 degrees.
Before starting to cook, have all ingredients prepared as stated above.
In a medium fry pan or sauce pan, saute onions. Set aside in another bowl.
In the same pan, melt butter over medium/high heat.
Saute Serrano peppers and garlic for 1 minute.
Stir in flour, constantly stirring – cook 2 minutes.
Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil.
Once boiling, whisk in the sour cream, salsa verde and cilantro.
Remove from heat.
Add 3/4 cup of sauce to the bottom of a 9 x 13 pan.
Lay tortillas out on the counter top. Divide chicken, 3/4 of the cheese, onion and avocado evenly to the center of each tortilla.
Roll, placing seam-side down in the dish.
Pour remaining sauce over the enchiladas.
Bake for 15 minutes or until bubbly.
Top with remaining cheese.
Bake for another 5 minutes. to melt cheese.
Serve immediately.
RECIPE SOURCE: Lynette R.
No Meals on Wheels 