Grilled Fig and Blue Cheese Dessert Pizza
Dough on the grate, then figs, nectarine, and blue cheese melted over cream cheese. Dessert that comes off the same fire as dinner.
- calories
- 950
- weight
- 9.5 oz
- cal / oz
- 100
- protein
- 20 g
- serves
- 2, scales
- prep
- 50 min
- cook
- 15 min
- total time
- 65 min
- water
- 150 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Nut free
- Real dishes
- Pre-mix at home
- Needs a cooler
- Actual cooking
Ingredients
| All-purpose flour | 250 g | about 2 cups, premixed with the yeast |
|---|---|---|
| Instant dry yeast | 1 tsp | replaces 15 g fresh yeast; no cooler needed |
| Water | 150 ml | lukewarm |
| Honey | 1 tsp for the dough, 1 tbsp for the top | |
| Neutral oil | 2 tbsp | plus a little for hands and grate |
| Plain cream cheese | 100 g | cooler item |
| Fresh figs | 2 | quartered |
| Nectarine | 1 | sliced |
| Blue cheese | 50 g | |
| Flat-leaf parsley | 2 stems | coarsely chopped |
Method
- Stir the yeast into the lukewarm water with the teaspoon of honey. Add the flour bag and work it into a dough. It should stay slack, a little stickier than bread dough.
- Pour the oil over, cover the bowl, and set it somewhere out of the wind for 30 to 45 minutes, until it has roughly doubled.
- Get the fire to a bed of steady coals. Oil the grate. Oil your hands and press the dough flat, whatever shape the grate wants.
- Lay it straight on the grate. Three to four minutes a side, until it is marked and nearly cooked through.
- Pull it off, spread the cream cheese over the grilled side, then lay on the figs and nectarine and crumble the blue cheese over.
- Move it back over indirect heat, off to the side of the coals. Five minutes with the lid down or a pot lid over it, until the blue cheese slumps.
- Drizzle the remaining honey over and scatter the parsley on just before it goes around.
This is a car-camping recipe because it needs a cooler and a real fire, and there is no honest way around either. The two soft cheeses are the whole point, and neither travels warm. What did change is the yeast: instant dry yeast keeps in a pack for a season and does the same job as the fresh cake the original called for.
Grilling the dough naked first is what makes it work over a fire. Toppings on raw dough over coals gives you a scorched bottom and cold fruit. Cook the base, flip it, build on the done side, then finish it away from the flames so the blue cheese has time to melt without the crust going black. The honey at the end is there to push back against the salt in the blue.
Packing
Flour, yeast, and a pinch of salt go in one zip bag at home so camp is water plus one bag. Cream cheese and blue cheese ride in the cooler. Figs and nectarine bruise, so pack them in a rigid container on top, not under the ice.
Variations
- No fresh fruit: dried figs soaked ten minutes in warm water work, though they stay chewier.
- Swap the blue cheese for feta if nobody in camp will eat blue.
- A store-bought dough ball from the cooler skips the rise entirely.
https://www.matprat.no/oppskrifter/kos/dessertpizza-med-fiken-og-blamuggost