Saturday, March 27, 2010

Gourmet Cowboy Cooking II: Pita Pizzas

Easing our way into camping season slowly, we spend the day acquainting ourselves with Zion National Park, checking out the scenic drive and doing the easy 2.9 mile Watchmen Hike, accessible right from the campground. Indeed, the immensity of the natural beauty surrounding us is overwhelming enough, and we seem to need the day to absorb our environment. 

After our day exploring, it's yummy pita pizzas on the menu! On this day two early in March, it was easy to plan for two evenings with food from a cooler. This is definitely a recipe for car camping.

Campfire / Grill option: Below I describe using a propane stove and frying pan. We so frequently are in deserts with fire restrictions that we normally don't plan for campfires. But you could stuff the pitas with the ingredients, wrap in aluminum foil, and heat over a fire or charcoal.

Serves 2 – 4 depending on hunger and whether you intend to follow up with S'mores!

4 whole wheat pitas
1/2 cup red sauce or pesto
Diced green pepper
Veggie "pepperoni"
Optional: 1 cup fresh baby spinach leaves
1 cup shredded cheese

Spread one side of pita with sauce or pesto (or inside if using campfire or grill). Divide toppings among the pitas. Heat in frying pan for 5-7 minutes per pita. Cut and serve immediately, popping the next pita in the pan while you enjoy the first.

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