Pie Iron Pizza

A Pie Iron is a camping lover's dream. It's super fun to use and extremely versatile. It can be used to to make a variety of yummy meals, like grilled cheese, breakfast burritos, french toast, s'mores and of course, Pizza!

I used my outdoor fire pit, but with minimal prep at home, you can easily make this delicious pizza at any campsite. Be creative! Use your favorite pizza toppings.

Ingredients:

Pillsbury Pizza Crust

1/2 Onion

Pizza Sauce - Home made or Canned

Mozzarella Cheese

Sausage - Fully Cooked

Goat Horn Peppers

Sriracha

Red Chili Flakes

1 Tbsp Vegetable Oil

Tools:

Pie Iron- Single or Double

Rolling pin

Cutting board

Cooking Spray

Mesh Strainer

Pairing Knife

Pastry Brush

Caramelized onions are one of the best toppings on pizza, especially when paired with sausage.They add the perfect level of sweetness. Peel and slice your onion into rings. Place 1 tbsp of oil into a non-stick pan. Cook the onions on medium-low heat for 12-15 minutes, stirring occasionally. When the onions are soft and lightly browned, they are ready. Be careful not to cook the onions over a high heat or they may burn.

Slice the sausage into rounds. Coat a pan with a light spray of cooking oil. Cook the sausage over a medium to medium-low heat until lightly browned.

Goat horn peppers are one of favorite toppings on pizza. They are tangy with a hint of salt and spice. No, they aren't made from real goat horns. When the pepper plants are fully grown, they resemble goat horns. I think the best pickled goat horn's on the market are produced by Boccalone.

For this recipe, I use the peppers as a topping and strained out the oil to make a chili oil. Use a mesh strainer and drain the peppers until a bowl. Place the chili oil aside until the pizza is ready.

Unwrap the pizza dough and lay it out on a cutting board or baking sheet. Unhook the plates of the pie iron and place each side face side down onto the dough. Use a paring knife to cut around the dough and leave some extra space so you can easily drape the dough over both sides of the pie iron.

Reconnect the pie iron. Use a can of cooking spray to lightly mist both sides of the iron. Drape the dough over both sides of the iron. Use a pastry brush or basting brush and coat both sides of the dough with pizza sauce. Next add your toppings. I used sausage, caramelized onion's and peppers. Next add your cheese. Close the pie iron and use a paring knife to trim off the excess dough.

Finally, the fun part! Pie Iron's are made from solid cast iron and have really long handles, making it easy to control over an open fire. Place the pie iron over the fire and cook for 4-5 minutes. Turn the pie iron over and cook for an additional 5 minutes. Cooking times will vary, so do not use these times as accurate timing for cooking your pizza. I removed the pie iron from the flame and opened it once before turning it over and once after about three minutes in to check for doneness. The way I could tell the pizza was ready, was when I saw bubbling from the cheese forming on the outside of the iron.

If you're like me, you enjoy a little heat on top of your pizza. I am a serial chili-head so I added some of the chili oil from the goathorn peppers, red pepper flakes and some Sriracha.

Enjoy!