Pairs with Elephant Island Reserve Chardonnay
Prep Time: 10 mins + 45 mins for campfire prep
Cook Time: 10 mins per pizza
Servings: 2

  • Ingredients
  • 3 Tbsp butter
  • 1 tsp garlic, minced
  • 1 shallot, diced
  • ⅓ cup Elephant Island Reserve Chardonnay
  • ¼ cup fresh parsley, chopped
  • Zest of 1 lemon
  • ~300g cooked shrimp, peeled and deveined
  • 350g pizza dough (homemade or store-bought)
  • ¼ cup sundried tomatoes, chopped
  • 1 cup mozzarella cheese, shredded
  • 1 cup fresh arugula

Cooking Instructions

  1. Start your campfire 30–45 minutes before cooking to allow it to burn down and produce enough coals. You’ll need approximately 18 medium-sized coals. Preheat the cast iron Dutch oven by placing it next to the fire, rotating every ~10 minutes to heat evenly.
  2. Over the fire or on a campstove, melt butter in a pan over medium heat. Add garlic and shallots, and cook for a few minutes. Stir in the white wine, parsley, lemon zest, and shrimp, and cook for another few minutes. Remove from heat and set aside.
  3. Divide the pizza dough in half and roll out into medium-sized rounds (ensure they fit the base of your Dutch oven). Place each on parchment paper for easier transfer.
    Spoon a few spoonfuls of the sauce onto each pizza base, then add shrimp and sundried tomatoes. Top with mozzarella cheese.
  4. Carefully transfer one pizza into the hot Dutch oven. Remove 6 coals from the fire and place them in a circle on the ground. Set the Dutch oven on top. Add 10–12 coals on the lid.
    Bake for 6–10 minutes until golden brown, checking after 6 minutes to avoid burning.
  5. Transfer to a cutting board, top with fresh arugula, slice, and enjoy!

Wine Pairing
Make sure to pour yourself a glass of Elephant Island Reserve Chardonnay to pair with this delicious dish.