3 Italian Style Camping Recipes

Anji Bignell — 29 September 2022
There’s nothing more comforting than some Italian-style cooking with a glass of wine enjoyed around the campfire!

Baked penne

TOTAL TIME: 1.5 hrs

Serves: 4


  • 500g minced beef
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 500g jar of store bought pasta sauce
  • 500g dry penne pasta
  • 2 tsp dried oregano
  • Salt and pepper, to taste
  • 200g cheddar cheese, grated
  • Grated parmesan (optional)


  1. Brown the minced beef in a Dutch oven on a campfire, with olive oil, onion and garlic.
  2. Pour off the excess fat.
  3. Add the pasta sauce, penne pasta, oregano, salt and pepper, and cook covered for about an hour, stirring occasionally. Adding some water if necessary.
  4. Add grated cheese on top and continue baking covered until the cheese melts. 
  5. Serve with (optional) parmesan on top and garlic bread.

Skillet pizza

TOTAL TIME: 40 minutes

Serves: 4


Pizza Dough:

  • Lukewarm water
  • 2tsp brown sugar
  • 1 x 7g active dry yeast
  • 1 tbsp olive oil, extra for the skillet
  • 3 ¼ cups plain flour, plus more for kneading and rolling
  • ¾ tsp salt


  • ½ cup prepared tomato sauce
  • 1 ball of fresh mozzarella, sliced thinly
  • ¼ cup fresh basil leaves
  • Olive or truffle oil, for drizzling
  • Salt and pepper, to taste


  1. In a large bowl, mix the sugar in the lukewarm water then add the yeast and stir until the yeast has dissolved. Set aside until the top is foamy.
  2. Add the olive oil, flour and salt, mixing until a rough ball of dough comes together.
  3. Using your hands, knead the dough onto a floured surface until a smooth ball forms. Add a little more flour if the dough is too sticky. Be careful not to over-knead or dry out as it should be smooth and elastic.
  4. Place back in the well-oiled bowl, with a towel overtop, and let sit in a warm place for 15 minutes to double in size.
  5. Divide the dough in half and make two balls. Set one ball aside in the bowl and roughly roll the other ball out to the size of the skillet.
  6. Get your fire going, coat the cast iron skillet with oil and place the dough in the skillet; pushing the dough to the edges.
  7. Cook the dough on the fire for 3 to 5 minutes, until the dough forms a firm crust. 
  8. Remove the skillet from heat and flip the base over. 
  9. Add the toppings, except the basil, and place back on the fire and cook for about 5 minutes or until the mozzarella has melted. Add basil, salt, pepper and drizzle oil on top. Slice and serve. 
  10. Repeat this process for the next batch of dough.

Camp-style Tiramisu

TOTAL TIME: 25 minutes

Serves: 2-3


  • Water
  • 2 tsp instant coffee powder
  • 2 tbsp Kahlua liqueur
  • 100g packet white chocolate instant pudding mix
  • 2 cups milk
  • 1 packet Italian Ladyfinger biscuits
  • 1 tbsp cocoa powder


  1. Boil water in a saucepan over a campfire, mixing in instant coffee and Kahlua.
  2. Using 2 cups of milk, combine pudding mix in a separate bowl (following the instructions). 
  3. Place 5 or more Ladyfinger biscuits at the bottom of a large glass bowl (depending on size of bowl, they should cover the bottom of the bowl). 
  4. Spoon half of the instant coffee mix over the biscuits and half of the pudding mix over the top.
  5. Layer more Ladyfingers in the bowl and repeat the process of layering the coffee mix and pudding on top.
  6. Sprinkle cocoa powder over the mixture and place in the fridge for 30 minutes or eat straight away if there is no refrigeration.

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