Campfire-Inspired Mini Pizzas

BY Cat Rooney TIMEOctober 4, 2013 PRINT

Pizza lovers will enjoy the taste of these individual pizzas cooked on a gas grill.

This recipe was inspired by cookouts back when I was a Campfire Girl in the 1960s, where the pizza was cooked in the coals of the campfire.

The main ingredients are still the same—English muffins, tomato paste, and mozzarella cheese—but I have since jazzed up the sauce and added a variety of toppings. And no campfire is required!

Grilled Individual Pizzas

Makes 12 pizzas

175 g (6 oz) can tomato paste
10 ml (2 tsp) honey
2 ml (1/2 tsp) olive oil
2 ml (1/2 tsp) vinegar
1 ml to 2 ml (1/4 tsp to 1/2 tsp) basil, dried or fresh
1 ml to 2 ml (1/4 tsp to 1/2 tsp) oregano, dried or fresh
Dash of thyme, dried or fresh
Garlic clove, crushed, finely chopped
Salt and coarsely ground pepper
6 original English muffins, cut in half
48 pepperoni slices
250 ml (1 cup) shredded mozzarella cheese

Mix first 9 ingredients together. Spread the tomato sauce thinly onto each of the muffin halves. Add three pepperoni slices, and top with cheese.

Preheat gas grill on low setting. Wrap each muffin half separately in aluminum foil by rolling the top and side edges together but keeping the foil off the top of the muffin. Place foil packet on grill, close grill cover, and cook for 5 minutes. If cooking in an oven, preheat oven to 200° C (400° F) and bake for 10 minutes until cheese is melted.

Tip: Variations of topping include cooked ground sausage, fried and crumbled bacon, and sautéed veggies (thinly diced onion, peppers, mushrooms, and artichoke hearts).

Follow Cat’s recipes and articles on Twitter @RecipeGirl007

Cat Rooney is a photographer based in the Midwest. She has been telling stories through digital images as a food, stock, and assignment photojournalist for Epoch Times since 2006. Her experience as a food photographer had a natural expansion into recipe developer in 2012, thus her Twitter handle @RecipeGirl007.
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