Camp Pizza with Caramelized Onions, Sausage, and Fontina

Photo: Thomas J. Story
Just the thing you crave after a long hike, this pizza was inspired by the one that Alan Rousseau, a guide with Seattle-based Mountain Madness mountaineering company, makes for his exhausted trekkers (his go-to version is pepperoni, green pepper, and onion). Bring the olive oil in its bottle, and pack the other ingredients in sealed containers, grouped according to their use. You'll need a large frying pan and large cutting board for this recipe.

Yield:

Serves 4 to 6

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 482
Caloriesfromfat 49 %
Protein 21 g
Fat 26 g
Satfat 9.2 g
Carbohydrate 40 g
Fiber 2.7 g
Sodium 1023 mg
Cholesterol 62 mg

Ingredients

About 3 tbsp. olive oil
1 baked 10- to 11-in. pizza crust, such as Boboli
2 onions, halved lengthwise, then thinly sliced
8 ounces bulk Italian sausage
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh thyme leaves or 2 tsp. dried
About 1/2 cup store-bought or homemade pizza sauce
1 1/2 cups (6 oz.) coarsely shredded fontina cheese
2 tablespoons grated parmesan cheese
1 tablespoon fresh oregano leaves

Preparation

1. Heat a charcoal grill to medium (about 350°) or set up a camp stove and use medium heat. Warm a large heavy frying pan until hot, then oil bottom and sides. Toast pizza crust (cheesy side down, if there is one), pressing down on edges, until crunchy and golden on bottom, 4 to 5 minutes. Transfer to a cutting board.

2. Stoke fire with 12 to 15 more briquets if using charcoal. Add 2 tbsp. oil to pan, then onions, sausage, salt, pepper, and thyme. Cook, stirring often, until onions are soft and medium golden brown, 8 to 12 minutes. Remove pan from heat. Scoop onion mixture into a bowl and wipe out pan.

3. Brush pan with remaining oil. Fit pizza crust into pan with toasted side up. Spoon on pizza sauce and two-thirds of onion mixture, followed by cheeses, remaining onion mixture, and oregano. Return pan to heat. Cook, covered with lid or foil, until cheese begins to melt (check underside to be sure it doesn't burn), 3 to 5 minutes.

4. Transfer pizza to board. Tent with foil to melt cheese completely, then slice.

Note:

Recipe inspired by Alan Rousseau, Mountain Madness, Seattle,

May 2012