So many pizza recipes for camping are not real pizza. They end up being all the pizza ingredients but not laid out on a crust. That chew is what truly makes a great pizza.

Today’s recipe gives you a real pizza made on your campfire!

  • 3 tablespoons olive oil
  • 1 pizza crust (baked 10- to 11-in., such as Boboli)
  • 2 onions (halved lengthwise, then thinly sliced)
  • 8 ounces bulk Italian sausage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves (or 2 tsp. dried)
  • 1/2 cup pizza sauce (store-bought or homemade)
  • 1 1/2 cups fontina cheese (coarsely shredded)
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon fresh oregano leaves
How to Make It
Step 1

Heat a charcoal grill to medium (about 350°) or set up a camp stove and use medium heat. Warm a large heavy frying pan until hot, then oil bottom and sides. Toast pizza crust (cheesy side down, if there is one), pressing down on edges, until crunchy and golden on bottom, 4 to 5 minutes. Transfer to a cutting board.

Step 2

Stoke fire with 12 to 15 more briquets if using charcoal. Add 2 tbsp. oil to pan, then onions, sausage, salt, pepper, and thyme. Cook, stirring often, until onions are soft and medium golden brown, 8 to 12 minutes. Remove pan from heat. Scoop onion mixture into a bowl and wipe out pan.

Step 3

Brush pan with remaining oil. Fit pizza crust into pan with toasted side up. Spoon on pizza sauce and two-thirds of onion mixture, followed by cheeses, remaining onion mixture, and oregano. Return pan to heat. Cook, covered with lid or foil, until cheese begins to melt (check underside to be sure it doesn’t burn), 3 to 5 minutes.

Step 4

Transfer pizza to board. Tent with foil to melt cheese completely, then slice.

(Today’s Recipe is from



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William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role. He also wields a freely shared...

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