Pie iron pizza pockets
Buttered bread sealed around pizza sauce, mozzarella and pepperoni in a pie iron, toasted over campfire coals until crisp, golden and melty inside.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 4
- Per serve
- 400 kcal
Ingredients
Method
Start with a fire that has already burned down to glowing coals with no big flames (allow 30 to 45 minutes after lighting; not included in the time). You want medium-hot heat: you can hold your hand a few inches above the coals for 4 to 5 seconds. Warm two empty pie irons in the coals for a minute while you build the first pies.
Butter one side of each bread slice. Lay a slice butter side down in each half of the open pie iron (it's warm, so use the handles).
On one slice, spread 2 tbsp sauce, leaving a border, then add a quarter of the mozzarella and pepperoni and a pinch of Italian seasoning. Close the iron, latch it and trim any bread poking out the sides.
Hold or rest the pie iron on the coals (not in the flames) for 2 to 3 minutes, flip and cook 2 to 3 minutes more.
Open the iron to peek: the bread should be deep golden and crisp. If it's pale, close it and give each side another 30 seconds. Tip the pie onto a plate and let it cool for a minute; the cheese is very hot. Repeat with the rest (two irons make this quick).
Tips
- Keep the cheese in the cooler until you build the pies; the pepperoni is cured, but pack it cold too.
- Cook times vary a lot with the fire, so check the first pie early and adjust for the rest.
- Swap in sliced ham and pineapple, or cooked sausage crumbles, for different pizzas.
