One-Pot Campfire Pepperoni Pizza Orzo

By Sprig Originals ✓ · cooked up in Sprig

Everything a pizza tastes like, cooked in one pot over the fire. Orzo simmers straight in canned tomatoes and water until creamy, then crisped pepperoni and a lid full of melty mozzarella finish it off. Every ingredient is shelf-stable until you open it, so nothing needs a cooler mid-cook.

Ingredients

• 2 tbsp olive oil
• 4 oz sliced pepperoni
• 3 cloves garlic, sliced
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 14.5 oz can diced tomatoes
• 1 1/2 cups dried orzo
• 2 1/2 cups water
• 1 tsp salt

• 1 1/2 cups shredded mozzarella

Instructions

1. Set a large pot or deep camp skillet over a bed of medium campfire coals or a portable stove burner turned to medium. Add the olive oil and the pepperoni and cook 3-4 minutes, stirring, until the edges curl and crisp. Scoop out about half the pepperoni onto a plate to use as topping later.
2. Add the garlic, oregano and red pepper flakes to the pot and stir for 30 seconds, just until you can smell the garlic — do not let it brown or the whole dish turns bitter.
3. Pour in the canned tomatoes with their juice, the orzo, water and salt. Stir well and bring to a simmer, about 3-4 minutes over the coals.
4. Cook 12-15 minutes at a steady low simmer, stirring every 1-2 minutes and scraping the bottom so the orzo cannot catch, until the pasta is tender and the sauce is thick and creamy. If the fire runs hot and the liquid disappears early, splash in another 1/4 cup water.
5. Pull the pot off the direct heat, scatter over the mozzarella and the reserved pepperoni, cover with a lid or foil and leave 3-4 minutes until the cheese melts. Serve straight from the pot.

Chef's tips

Nutrition (per serving, estimated)

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