Bacon & Spinach Wood Fired Pizza

DIRECTIONS:

• If you have followed this blog and own a Pappy’s Campfire Cooker… you know the drill.  Light your fire and let it get to an even flame.
• If you are camping, easily pre-cook the bacon, or in my case – I “thought” I had bacon, got ready to cook it and well, NO BACON!!!  Tragedy!  Well, lucky for me – I had a 22 oz. package of Applewood Smoke real bacon bits.  I know that sounds like A LOT of bacon  and well – it is.  But it was my attempt to lure hubby into eating more salads.  See how everything works out?  (No, he never at the amount of salads, I had anticipated, so we get pizza!!)
• Get all of your ingredients handy, using your counter top or a small folding table (if camping) lay out your naan flatbread, spread a thin layer of pizza sauce on each flatbread.  Break up the smoke white cheddar slices and place on each flatbread, next layer is bacon (bits), bits, then spinach, and finally 1/8 cup of smoked gouda, & 1/8 cup of mozzarella cheese.  Salt & pepper to taste.
• In order to ensure the pizzas are all melted on top, we use an aluminum lid to cover while “baking”
• Place your pizzas on the Grill Plate either individually or altogether, depending upon the circumference of your lid.  Allow to “bake” for 5-8 minutes depending upon the intensity of the heat in the Fire Pit.
• Remove from Grill Plate, slice, and serve, garnishing with thinly slice fresh basil leaves – and let’s be honest, probably make 4 more!

Did you know that we offer up to 6 months of installment payments on our Pappy’s Campfire Cooker?  Details are before check out!