Summertime serves up heaping helpings of outdoor fun with appetites to match. Whether spending time at a campground or in your own backyard, Pizza Lover’s Hasselback Potatoes make a hearty one-pot meal that any hungry crew will be drooling to dig into. And, good news for the cook, it can all be fixed in the great outdoors with access to a grill or campfire plus large cast-iron skillet or Dutch oven.
Putting a whole new spin on having a “slice” of pizza, this camping-friendly recipe is like a loaded supreme pie collided with a fancy, steakhouse spud. The amazing aftermath is cheesy, meaty, pizza veggie goodness layered between an accordion-sliced ‘taters that are simmering in homey marinara sauce.
Using potatoes as the foundation for a camping meal is just smart planning. Potatoes are inexpensive, they travel well, they don’t need refrigeration, and they are adored by most everyone. Before embarking on a camping trip, I always prep other ingredients as much as possible and rely on convenience items as available – note the canned marinara sauce, pre-cooked sausage crumbles and veggies that I have washed, cut and stored in zip-top baggies for the cooler. I also stow away a bottle of Chunky Blue Cheese Dressing to add even more bold flavor to the top of this dish – and leftovers make a great sandwich spread and chip dip at the next day’s lunch!
Pro tip: When slicing the potatoes, set a pair of chopsticks, pencils or even those long fire-starter matches on each side of the spud. This acts as a cutting guard so that you don’t slice all the way down and completely sever the potato.
After each potato has been sliced, carefully transfer to the appropriate cookware, brush with olive oil and season with salt and pepper. A Dutch oven with lid works best for a live campfire and a large cast-iron skillet for the grill. If a lid not available, a tight seal with aluminum foil will suffice. After baking until tender (about an hour), the layers of potato are stuffed with slices of pepperoni and cheese. The space around the potatoes is filled with a chunky tomato marinara and sprinkled with sliced mushrooms and pre-cooked sausage crumbles (find name brand pouch on the shelf near pre-cooked bacon at market); everything goes back on the heat source and simmers for 15 more minutes or until hot!
Serve piled with chopped fresh spinach and blue cheese dressing! And, hurray, cleaning up afterward is easy – just one pot!