Food always tastes better camping, and Campfire Pie Iron Pizza Pockets are no exception! Why skip pizza night just because you’re in the woods? My dad told me about using pie irons for pizza years ago and I’ve been practicing over the summers. I feel like I have the system honed in well enough to share so others can enjoy glamping pizza, too. What is glamping? It’s camping with the comforts of home, like pizza. 🙂
Let’s talk equipment! You will need some sort of cooking irons to make these. I use Rome’s Pie Irons, but there are several brands out there. You can usually find these at your local sporting goods stores. Cooking irons come in a few different shapes and sizes. I recommend sticking to the single version of any of the shapes. The double shapes make it difficult to get even cooking in the center. Bring oil to spread inside the cooking irons before cooking each pie iron pizza pocket.
I put some approximate measurements in the ingredients list of the recipe, but feel free to get creative and change up the sauces and toppings to your heart’s desire! My go to combinations are a classic marinara/pepperoni/black olive/cheese and pesto/prosciutto/cheese. The pesto version is pictured above, and yes, that’s pesto, not mold. The marinara pizzas were consumed too quickly for photos. For camping, I like to use Contadina pizza sauce because it is in a plastic, squeezable container. It’s available at your regular grocery store and Walmarts, etc. For the dough, I like to find thin crust premade dough in the tubes. It’s easy to unroll and cut to size.
Cooking Method for Pie Iron Pizza
Cooking times will vary based on the temperature of the fire and your coals. If you can flatten out your coal bed and set the irons in as level as possible, it will help keep your toppings from all shifting to one side. After they’re done, be sure to allow them to cool for at least 5 minutes. The cheese becomes molten in the fire!
Campfire Pizza Pockets
- Cooking Irons
- Paper towels
- Cutting Board
- Knife or pizza wheel to cut raw dough
- 2 tbsp Olive Oil For cooking irons
- 2 packages Premade Thin Crust Pizza Dough
- 12 oz Cheese, Preshredded Mozarella
- 1 cup Sauce Marinara or pesto are yummy options
- Toppings Pepperoni, Prosciutto, Bacon, Veggies, etc
- Use a folded paper towel to spread oil over the interior of the cooking iron so the pizza does not stick during cooking.
- Cut dough into squares roughly the size of the cooking irons, oversized is better than undersized.
- Place one piece of dough into one half of the cooking iron. Add sauce, cheese, and toppings of your choice.
- Place another square of dough on top and pinch the edges of the dough shut to seal all of the deliciousness inside.
- Close the cooking iron up with the other half and place on coals in the fire. The more level you can position them, the better so the toppings do not all slide into one side.
- After about 2 minutes, flip the cooking iron and continue to cook for another 2 minutes. Cooking time will widely vary based on fire temperature, but I've found 2 minutes on each side is a good starting place. After the 4 minutes are up, pull the cooking iron out, and on a heat safe surface, open slightly to check for doneness. They are done when the crust is golden brown. Sometimes they will stick and the iron will not easily open it is still doughy. If it is not done, place back in the fire for a couple more minutes. If it is golden brown, remove it from the cooking iron and allow to cool for at least 5 minutes.
- Enjoy! Please be cautious of the molten cheese in the pizza pockets!
- Before starting another batch, allow the cooking irons to cool down to a reasonable working temperature so you do not get burned.
- I have also tested the sheets of crescent roll dough, but thin crust was a lot fluffier so I recommend that over the crescent roll dough sheets.
- The amount of pizza pockets and topping amounts will vary based on how large you cut your dough and how full you make them. After a long day of travel, hiking, and/or camp set up, I’ve found that 2 people can easily eat enough pizza pockets to use up a full tube of pizza dough. I always bring extra ingredients just in case there are extra hungry campers.
I hope you enjoy pizza out glamping! Let me know how it goes and your favorite topping combos!