Special equipment: a campfire; a large cast-iron pot; a pizza stone or quarry tiles; a pizza peel; hardwood lump charcoal
For the Quick Garlic and Oil Red Sauce: Heat the olive oil in a large cast-iron pot over a medium-high open flame. Add the garlic and cook, stirring, until fragrant and beginning to caramelize, 2 to 3 minutes. Add the white wine and the red pepper flakes, bring to a boil and cook until reduced by half. Stir in the tomato paste and cook, stirring occasionally, for 2 minutes. Stir in 4 cups water and the parsley and cook, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper. Cool the sauce slightly before making the pizza. (Alternatively, you can cook the sauce over medium-high heat on the grilling the pizza.) Makes about 6 cups sauce; leftover sauce can be refrigerated, covered, for up 1 week.
For the Campfire Pizza: Put a pizza stone or layer quarry tiles on a charcoal grill. Heat the grill to 500 degrees F using hardwood lump charcoal.
Dust a pizza peel with some flour. Stretch 1 piece of pizza dough to a 10- to- 12-inch round and put it on the pizza peel. Dot the dough with half the mozzarella. Ladle about 1/2 cup of sauce over the cheese, leaving a 1-inch border of crust. Sprinkle with half the Pecorino and drizzle with olive oil. Slip the pizza directly onto the pizza stone or quarry tiles, cover the grill and cook until the crust is golden and the cheese is bubbling, 6 to 8 minutes. Garnish with red pepper flakes and serve. Make sure the grill returns to 500 degrees F. and then repeat with the remaining dough, cheese, sauce, olive oil and red pepper flakes.
Recipe courtesy of Sal Basille and Francis Garcia