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Pie-Iron Pizzas


Hobo pies are quintessential campfire cooking: two slices of soft white bread pressed around a berry filling inside a pie iron and then cooked over a bed of coals. The toasty, gooey and sweet result lends itself to wildly creative interpretations, including those made by Ariana Mills, a member of the leadership team at Camp Wyandot, a nonprofit youth camp located in Rockbridge. “We refer to hobo pies as ‘pie-iron meals,’ and we have a bunch of different kinds,” she says, adding that such variety comes in handy. “Sometimes, getting kids to eat is actually tricky.” 

Pie-Iron Pizzas | Makes 10 servings
Recipe courtesy of Ariana Mills

Pie irons, available at outdoors and camping-supply stores. 

20 slices of bread, white, wheat or sourdough 
1 15-ounce can pizza sauce
1 16-ounce bag shredded mozzarella cheese 
2/3 cup black olives, diced 
2/3 cup kalamata olives, diced
2/3 cup fresh mushrooms, sliced 
7-ounce bag sliced pepperoni
Fresh Parmesan, grated (optional)

Butter two slices of bread and place buttered sides against each side of the pie iron. Spread 1 tablespoon of pizza sauce, and then add 2 tablespoons of cheese and a tablespoon each of your desired toppings. Add fresh Parmesan cheese to taste (optional) and top with an additional tablespoon of pizza sauce if desired. Close pie iron and rest over coals for 8 to 10 minutes, flipping halfway through. Remove pie iron from heat and carefully remove pizza from the hot pie iron.