For all of the camping dads out there, Cook Wild is the perfect book. This book is split up by season and features a ton of camping recipes from breads to desserts to pizza and more. Here’s one of my favorites from the book that is sure to be a popular choices for all kinds of dads. After all, who doesn’t love a great calzone?
Pizzas are all-time favorites among the doting dads when they are forced to enter the kitchen and also when they volunteer to help out their dearest partners. The twist added here eliminates the forceful part from cooking. Now, every father would be waiting to take out their family and let them have a taste of his Calzone Pizza. Learn even more here about cooking Pizzas outdoors than you ever thought you could.
Don’t love camping? No problem. Try out this recipe on the grill in your own backyard.
Excerpted from Cook Wild: Year Round Cooking on an Open Flame by Susanne Fischer-Rizzi
Calzone pizza pockets are ideal for a celebration or a party outdoors. Simply arrange the various ingredients on leaves as a buffet, so that each guest can create their own filling. I often make calzone pizza on my wildlife courses, and it is always a success and tastes delicious.
For 5-7 pizzas
1 packet natural dry yeast (from a health food shop) or 1/2 cube fresh yeast
500 g (1 lb) 3 3/4 cups flour
2 tbsp. of olive oil
about 200 ml (6 3/4 fl oz) 3/4 cup water
1-2 mozzarella balls or finely dried cheese
3 tomatoes, sliced
herbs, e.g. basil, thyme, oregano (wild herbs are also good)
Mix the dry yeast and the flour well; or completely dissolve the fresh yeast in some warm water or warm milk, and then add the flour. Add the salt, olive oil and water and knead into a smooth pizza dough. If the dough is too soft it may ooze through the grill. Form the dough into a ball, dust it with flour, and leave to rest close to the fire for 1 hour in a bowl covered with a kitchen towel, until its volume has doubled.
Divide the dough into peach-sized balls and press flat. Put the desired filling ingredients on one half. Fold the other half over to form a half moon and press together thoroughly rounding the edges.
Place the filled pockets on the grill and bake above the embers for about 15 minutes, depending on the thickness of the dough. The calzone pizzas are done when you tap them and they sound slightly hollow. They can also be baked on a hot flat stone, clay oven or Dutch oven.
Instead of the tomato slices, you can spread tomato puree or strained tomatoes on the dough before putting on the other ingredients.
A bowl; a grill with as little space possible between the bars or a flat stone.
A fire with a lot of mature embers and few flames.
Wild plant information
You can also fill the pizza pockets with wild herbs mixed with ricotta, quark, or crème fraiche. Fresh thyme and wild marjoram give both variations an Italian flair. You can also season them with salt and pepper and perhaps nutmeg.
Pick up your copy of Cook Wild today. It makes a GREAT Father’s Day gift.
Everything tastes better in the open air, around a fire. Here are 100 recipes to inspire you to venture outdoors and eat wild all year round. From the simple dishes that sustained our ancestors to feasts fit for modern foodies, the book draws from a rich repertoire of traditional cooking methods and recipes that have been passed down to this day. Whether it’s Lebanese flatbread, hot smoked trout, chicken wrapped in clay, or waffles, chocolate bananas and Transylvanian tree cakes, all are simple and don’t need special tools. The author has years of experience of cooking outdoors and the recipes, arranged by season, are easy to follow for both beginners and more seasoned campfire chefs.
With clear instructions on selecting wood and making a fire, a range of ovens and cooking methods and even suggestions for wild ingredients to forage, this is a book for anyone who wants to enjoy the thrill of cooking outdoors, with woodsmoke, companionship and fresh air to sharpen the appetite.