A patch of Indian Blankets on the banks of the Pedernales River.

It has been a picture perfect spring week in Austin, so, with a few free days on our hands we decided to go camping. Camping is great for the change of scenery, exercise, fellowship, and food. Half the fun of the endeavor is to build a fire and make a hot meal in natural surroundings as our common primitive ancestors did in eras gone by.

For our temporary escape from civilization we sought refuge at Pedernales Falls State Park about an hour west of Austin in the hill country. The park is famous for its falls and pools that the Pedernales River has carved out of the limestone bedrock. This time of year it is also a great place to view the spring wildflowers and wildlife.

View of Pedernales Falls

Since the trip was simply an overnight car camp we decided to seize the opportunity to test out some new camping recipes. We picked dishes that could be prepped ahead of time and cooked over a charcoal grill which are available at all of the Park’s developed sites. For lunch we packed sandwiches, fruit, and trail mix which we enjoyed while hiking around the Park’s loop trail that crosses the river and climbs a steep bluff offering views of the surrounding Hill Country. In the evening we had some homemade vegan Italian- style sausages and served them with grilled asparagus and portabello mushrooms that we packed in a simple Asian-inspired marinade. Dinner was of course accompanied by a campfire and some cold brews. For breakfast we tried a new experiment — Over our summer road trip James and I frequently enjoyed grilling eggs in bell pepper halves. For a healthier vegan take on that theme we grilled a tofu scramble in pepper halves over hot charcoal. It worked beautifully!  These simple meals were delicious, filling, and just what we needed to fuel our venture into the great outdoors!

This time of year in Texas the beets are massive and abundant and Brussels sprouts are still available in farmers markets.  This recipe is ideal for taking advantage of seasonal produce and the fantastic spring weather. This recipe was prepared for us by Elliott and Spencer Gall – Thanks!

Ingredients

Sprouts, hot off the grill.

• 1 cup Brussels sprouts
• 1/4 cup olive oil, divided
• 2 medium golden beets with greens
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 portion pizza dough
• 1/2 cup pizza sauce
• 1/2 cup mozzarella, grated

Preparation

Toppings 

1. Wash, halve, and skewer Brussels sprouts. Brush lightly with olive oil and sprinkle with salt and pepper. Grill on medium heat, about 350 degrees Fahrenheit, until slightly browned and tender. Carefully remove from grill and skewers and coarsely chop. Set aside.
2. Thoroughly wash the beets and their greens.  With a sharp knife, remove the greens and set aside. Wrap the whole beets in tin foil and broil on high, about 500 degrees Fahrenheit, in the oven for 20-30 minutes or until tender.
3. While the beets are cooking coarsely chop the greens and saute in 1 tablespoon olive oil with garlic and salt until wilted. Remove from heat and set aside.
4. When the beets are tender, carefully remove from the oven, unwrap, and submerge in cold water. Allow the beets to cool for about 5 minutes then gently remove the skin with your fingers.  Transfer the broiled, peeled beets to a cutting board and slice into 1/8 inch thick rounds. Set aside.

1. Prepare your dough by stretching it out on a clean flat surface until it is about 12 inches around with a uniform thickness. Liberally brush the top of the dough with olive oil.
2. Transfer the dough, oiled side down, to a medium heat grill. Grill for 45-60 seconds or until the underside of the dough stiffens and grill marks appear. Using a heat resistant brush, liberally apply olive oil to the uncooked side of the dough then, using tongs, flip the dough. Grill for another 45-60 seconds or until the second side of the dough is stiff and grill marks appear.
3. Remove the pizza crust from the grill and build your pizza by spreading out a layer of sauce, adding a layer of beet slices, covering with beet greens and Brussels sprouts, and topping it all off with grated mozzarella.
4. Return the pizza to the hot grill and cook, rotating occasionally to prevent burning, until the cheese melts, 5-10 minutes depending on how much time the grill lid is closed.
5. Remove from the grill, slice, and server immediately with your favorite pizza accouterments.

Elliott slicing a Gall Grilled Beet and Brussels Pizza