Pie Iron Pizza Pockets
Makes 4 pizza pockets
Be as exciting or basic as you want. And I don’t want to scare you, but you can use pineapple on pizza. Don’t come for us.
Equipment:
- Pie iron(s)
- Silicone BBQ brush
- Heat resistant gloves
- Oil for greasing the pie irons
Ingredients:
You can use store-bought pizza dough, but here’s a ‘from scratch’ version as well if you wanna get fancy.
- 2 ¾ cups all-purpose flour
- 1 packet rapid rise yeast
- 2 teaspoons salt
- 1 cup warm water
- 2 tablespoons olive oil
Fillings: Use whatever pizza toppings you like; we recommend a base of pizza sauce and low moisture mozzarella cheese/pizza mix cheese.
- Diced pineapple
- Diced ham and/or sausage
- Diced peppers
- Sliced black olives
- Diced mushrooms
- Pepperoni
- Shredded chicken
Instructions:
Make the dough:
In a mixing bowl, stir together the flour, yeast, and salt. Add the oil and water. Using a spoon or fork, mix the ingredients until a dough forms. Add additional flour if it seems too wet, then knead until a soft ball forms. Cover and let rise for 20 minutes. *Alternatively, use pre-made dough.
Assemble:
- Divide the dough into 8 pieces (2 per pocket). Stretch and flatten the dough into squares that fit inside your pie iron. Keep any dough you’re not stretching covered y a clean, damp paper towel to avoid drying out.
- Lightly oil both plates of the pie iron and press one square of dough into the bottom plate.
- Oil both sides of the pie iron and press one square of dough into the bottom plate. Now, load up your ingredients: 2 tablespoons of sauce followed by the ¼ cup cheese, and your choice of fillings (don’t overfill, stick to roughly a ¼ cup of additional fillings). Top with a second square of dough. Close & lock the pie iron.
- Cook over the fire or on top of your campfire embers until the crust is golden brown, flipping as needed to ensure even heat – about 2-3 minutes per side. Exact timing will vary depending on the intensity of your campfire so check often!
- Remove from the heat, then carefully unlock the pie iron and turn the pizza pocket out onto a plate. It’ll be hot so don’t grab it with your hands directly!
- Repeat with the remaining ingredients. Be mindful that the iron will be HOT when prepping subsequent pizza pockets. Wait until the iron has cooled, or take extreme care when reloading the iron.
Pre-Trip Prep: The dough can be made at home ahead of time and stored in a container in your cooler or fridge. Remove from the cooler 30 minutes before cooking to make it easier to roll out.