Serves: 5
Total Calories: 200

1 tablespoon olive oil
salt and pepper
4 large naan (flatbread)
2 halved red or yellow bell pepper
6 ounces shredded provolone cheese
1 tablespoon olive oil
1/3 cup grated Parmesan cheese (1 1/2-ounces)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh oregano or 1 1/2 tablespoons dried

AT CAMP:
1. Preheat grill to medium- heat; clean and lightly oil grill.

2. Brush peppers with oil and season with salt and pepper.

3. Grill, covered until lightly charred and tender, approx. 4-5 min.

4. Transfer to cutting board; cut into thin slices.

5. Grill flatbread until undersides begin to char (1-2 minutes); flip and top with peppers, cheeses and red pepper flakes.

6. Season with salt and pepper, cover and cook until cheese melts, approx. 3-4 min.

7. Top with oregano and serve.

Fun Fact: Rain is likely to occur if the trees are showing the undersides of their leaves.

Nutritional Facts:

Serves: 5
Total Calories: 200
Calories from Fat: 156

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice