In comparison to the standard white potato, sweet potatoes rank 101 and have long been a holiday favourite. They make a divine union when combined with a coconut streusel topping! Without a doubt, my dad and my immediate family love this recipe for the holidays as well! You’ll undoubtedly get a 5-star rating, I’m positive!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 large pizza |
Ingredients
- 1 pound refrigerated pizza dough
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- ½ cup sliced pepperoni
Instructions
- Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.
- Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.
- Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.
- You can make a calzone just as easy. Roll out your dough. Spread pizza sauce over dough, then add cheese and fillings. Fold the pizza in half, forming a “half moon”. Then begin rolling and pinching the edges together starting at one corner and working your way to the other corner. The fillings should be sealed tightly inside the dough. Carefully place it on the pizza stone. Cover with a foil tent. Cook approximately 15 minutes, or until browned. Flip calzone over and cook the other side until well browned. Be sure to cover well with a foil tent during entire cooking process to help keep the heat in and bake the calzone.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 698 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Very straightforward, delicious, and easy to make! I got a pound of dough from my local pizza shop and used about 1/4 lb each for 2 little personal pizzas. Then I had enough left over to make pigs in a blanket the next night!
I don’t have a pizza stone… so used a comal (cast iron flat griddle). Added chopped onions, diced green bell peppers, one large garlic clove, minced. Sprinkled Italian seasoning over the top before cooking & crushed red pepper to taste.
Went over to the kids house where they have an open fire pit and gave this a try. I didn’t have a pizza stone so I used a comal (cast iron flat griddle) and the smoky goodness turned out perfect. The grand kids had fun with these.
I make pizza on our charcoal grill at home, but I never thought to try it over the fire! What a nice change from all our usual camping meals!!! I made bar-b-que chicken the night before and used the leftovers to make bar-b-que chicken pizza with bbq sauce, pinneapple chicken and mozzarella. Simple and delicious! Thank you for sharing!
We almost always make this pizza when we go camping and we do it in our outside kitchen at home over the fire as well. Everyone should try it as the flavor is wonderful and authentic to some popular pizza pubs that actually fire their pizzas rather than bake them conventionally.