Looking for something different for a campfire meal? How about a crispy Cabot Cheddar and veggie pizza cooked over the campfire in a cast iron pan? This is a genius recipe and delicious meal or snack for your camping adventures.
Ingredients
2 ounces Cabot Seriously Sharp Shredded Cheddar Cheese, Rustic Cuts, or your favorite Cabot Cheddar Shreds
1 egg, well beaten
5 or 6 cherry tomatoes, quartered
1 or 2 tablespoons red bell pepper, diced
1 or 2 tablespoons red onion, diced
Crushed red pepper, to taste
Dried oregano leaves, to taste
Fresh or dried basil leaves, to taste
Directions
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MIX the shredded cheddar and egg in a bowl until well blended.
-
HEAT a 9” or 10” nonstick pan over medium heat.
-
PLACE the cheddar and egg mixture in the pan and, using a rubber spatula, gently form the mixture over the bottom of the pan to make a “crust”.
-
COOK for a few minutes until the edges start to turn a light brown. Use the spatula to lift the edges to prevent sticking and to check the color on the bottom of the crust. When the bottom is nice and golden-brown flip the crust over to the top side.
-
TURN off the heat and let rest in the pan for a minute or two. Transfer the crust to a plate and, in the process, flip back over so the less browned side is on top.
-
ADD chopped veggie toppings and herbs to taste. Cut into quarters and serve.
Recipe Note
Check out more Cabot grilling and cast iron skillet recipes to liven up your camping meals.
This super easy and delicious "crust" can also be a frittata, taco shell, burrito wrap, or sandwich. Use your imagination and enjoy in a multitude of ways and with all your favorite toppings and fillings.
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Looking for something different for a campfire meal? How about a crispy Cabot Cheddar and veggie pizza cooked over the campfire in a cast iron pan? This is a genius recipe and delicious meal or snack for your camping adventures.
Directions
-
MIX the shredded cheddar and egg in a bowl until well blended.
-
HEAT a 9” or 10” nonstick pan over medium heat.
-
PLACE the cheddar and egg mixture in the pan and, using a rubber spatula, gently form the mixture over the bottom of the pan to make a “crust”.
-
COOK for a few minutes until the edges start to turn a light brown. Use the spatula to lift the edges to prevent sticking and to check the color on the bottom of the crust. When the bottom is nice and golden-brown flip the crust over to the top side.
-
TURN off the heat and let rest in the pan for a minute or two. Transfer the crust to a plate and, in the process, flip back over so the less browned side is on top.
-
ADD chopped veggie toppings and herbs to taste. Cut into quarters and serve.
