- About 3 tbsp. olive oil
- 1 baked 10- to 11-in. pizza crust
- 2 onions, halved lengthwise, then thinly sliced
- 8 ounces bulk Italian sausage
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh thyme leaves or 2 tsp. dried
- About ½ cup store-bought or homemade pizza sauce
- 1 ½ cups (6 oz.) coarsely shredded fontina cheese
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh oregano leaves or basil
- 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.
- 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.
- 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.
- Transfer pizza to board. Tent with foil to melt cheese completely, then slice.
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