Looking for an easy camping recipe? I’m always trying to think of camping meals that are not only easy but super delicious, and to me, not a lot beats a good campfire pizza.
If you’re anything like me, you ended up on the sourdough side of TikTok and now it’s all sourdough, all the time. It’s safe to say that sourdough is my Roman Empire (IYKYK!). Sourdough Nation has taken me over and now I’m proud to say I’m in my sourdough era. But with that comes sourdough discard, A LOT of sourdough discard. We’ve been cooking up sourdough pancakes, sourdough banana bread, sourdough muffins, and so much more.
But recently, I came across the most genius idea for using up discard, and bonus, I think it happens to also be a GREAT camping meal! I want to make sure I include a link to the creator’s TikTok Video where I originally discovered this concept: gabbacado. The only thing I do differently is that I like to thin my discard out just a tad, but that is totally optional! If you like it on the thicker side, go for it!
Prepping flatbreads for campfire pizza for a camping trip
My preferred method for campfire pizza is to cook up a whole bunch of these before the trip. I like to make them on the smaller side; kind of like personal-sized pizza or maybe a little smaller. So, I like to make at least two per person. After I’m done making a huge batch, I’ll let them cool completely, then store them in a reusable storage bag. We usually travel by motorhome so I stack them on a shelf in the refrigerator of the rig. But you can store these in a cooler, as well. Just make sure to keep them on top of the other items in the cooler so they don’t get damaged.
Another option for camping is to cook them fresh at the campground. You could store the batter in a pourable storage container, and pour it straight out onto a hot griddle at the campsite. These are incredibly easy things to make, so either option is a great way to go.
How to make campfire pizza
My go-to method for preparing these flatbread pizzas is to pre-make the flatbreads at home, then pull them out at dinner time at the campsite. We always bring a small tabletop Blackstone griddle with us in the rig, so I like to toss the flatbreads on the cooktop to warm and crisp up. Then we add our toppings of choice, which by the way, is why I love this camping meal, customizable! Stick a basting cover over it while it cooks to melt the cheese.
The other way to go is to put them over a campfire using the grate. Most campgrounds you go to have cooking grates standard at every site. However, they’re relatively inexpensive and it doesn’t hurt to keep a spare in your stash of camping equipment. I recommend laying out a generous size of foil that’s been sprayed with cooking spray, building your pizza in the center of the foil, and then carefully wrapping the foil around the pizza. Try to ‘tent’ the foil over the pizza so that it’s not lying against the cheese and toppings.
Note: When cooking over a campfire, check the progress of the food often. It should only take 5-10 minutes to heat up, depending on how hot the fire is, and can burn easily.
How to store flatbreads
Let the flatbreads cool completely before putting them in a plastic storage bag or a storage container. They’ll keep in the fridge for a few days. They also freeze well. Just put them in a freezer bag and place them flat in your freezer. When you’re ready to use them, set them in your fridge to thaw out. I usually put mine in the night before I need to use them, by the next day, they’re ready to go.
How to serve flatbreads
Typically when I make these, we do them pizza-style. But I have some other ideas, too!
- Breakfast! Slather them with country gravy, and add some crumbled breakfast sausage or bacon, scrambled eggs, and cheese!
- Make it simple. Season with your favorite seasoning and toss some scallions in the batter.
- Top with refried beans, taco meat, cheese, and salsa for kind of a taco situation.
- Steak, arugula, and gorgonzola (I’m trying this one ASAP).
- Go the dessert route with sliced strawberries, bananas, and a drizzle of chocolate syrup.
- …the possibilities are endless!
How to make sourdough discard flatbread campfire pizza
1. Add 1.5 cups sourdough discard to a 2-cup pourable measuring cup. Optional: Add 1-2 teaspoons of water to thin out sourdough discard (if needed!). I like to thin mine out just a little, but it’s completely your preference.
2. Season with whatever spices you like. I like to liberally season with garlic and onion powders, then hit it with a little salt and pepper. But the sky is the limit. Paprika, Italian spice blend, fresh herbs, anything. Go nuts.
3. Stir well with a whisk to get everything incorporated and to test the consistency. The batter shouldn’t be too thick or else the flatbreads will come out super thick. But be careful not to make it too thin, either. I aim for sort of a slightly thin pancake batter, but it’s up to you. I actually had to cook these a few times before I ended up deciding what consistency I liked best.
4. Heat your griddle to medium and grease well. I think that having the griddle generously greased helps crisp up the crust a little more.
5. Once the griddle is nice and hot, pour the batter onto the cooktop to whatever size desired. I like to make them a little smaller than personal pizza-sized.
6. Let the flatbread cook on the first side until it’s good and browned. The trick to these little pizzas is getting the crust super crispy. It really makes for a delicious-tasting pizza with a yummy crust. Note: if you plan on prepping and storing these for a camping trip, I’d recommend cooking them just a little underdone, that way you can finish crisping them up when it’s pizza time.
7. After the first side is browned, flip and cook the other side then pull off the griddle when it’s crispy on both sides.
8. I like to throw the toppings (veggies, pepperoni, etc.) onto the griddle to heat up while I top the flatbread with pizza sauce and cheese. Then return the flatbread to the cooktop and top with toppings.
Cover pizza with a basting cover or a tented piece of foil to melt cheese. If you have access to a camping stove, you can even broil it!
Sourdough Discard Flatbread Pizza
A super easy and delicious way to use up some of your sourdough discard- flatbread pizzas that you can throw on a flat cooktop or cast iron pan and heat up. This camping meal takes no time at all and is kid approved!
Ingredients
- 1.5 cups sourdough discard
- 2 - 4 teaspoons water
- Garlic powder, onion powder, salt, and pepper to taste
Instructions
- Add 1.5 cups sourdough discard to a 2 cup pourable measuring cup.
- Add 2 teaspoons water to thin out sourdough discard (if needed!)
- Season with whatever spices you like. I liberally season with garlic and onion powders, then follow up with a little salt and pepper.
- Stir really well with a whisk to get everything incorporated and to test the consistency. Batter shouldn't be too thick or else the flatbreads will come out super thick. But be careful not to make it too thin, either. I aim for sort of a slightly thin pancake batter.
- Heat your griddle to medium and grease well.
- Once griddle is nice and hot, pour batter onto cooktop to whatever size desired.
- Let cook on that side until it's good and browned. The trick to these little pizzas is getting the crust super crispy.
- After the first side is browned, flip and cook the other side then pull off the griddle when it's crispy on both sides.
- Recommended: throw toppings (veggies, pepperoni, etc) onto the griddle to heat up while you top flatbread(s) with pizza sauce and cheese. Then return flatbread to cooktop and top with toppings.
- Cover pizza with a basting cover or a tented piece of foil to melt cheese. If you have access to a camping stove, you can even broil it!
CAMPFIRE INSTRUCTIONS:
You can also throw these on the campfire, too! Place flatbread on a large sheet of aluminum foil that was sprayed with nonstick cooking spray. Top with pizza sauce, cheese, and whatever toppings desired. Carefully fold foil around and over the pizza, careful to not let the foil lay directly on cheese and toppings.
Place pizza foil packet on cooking grate and allow to cook for about 5-10 minutes, depending on how hot the fire is. Cooking over a campfire can be tricky and the heat can be difficult to predict/regulate, so be sure to check food often.