Pizza - probably one of the most popular dishes. We spice it up and top our vegetarian pizza with a tomato and red wine sauce, spicy cheddar cheese and round off the taste experience with a topping of self-gathered wild herbs in vinaigrette. Of course, Frank cooks and bakes everything on the campfire again! This time on a rock wall in the deep Hunsrück near the small village of Fronhofen in the municipality of Kleinich. But just take a look and enjoy the view, the campfire atmosphere and the sight of a delicious pizza directly from the fire. And to follow along, here's the whole recipe: Ingredients: Cheddar pizza with wild herb salad (serves 2-4). 400 g flour 250 ml water 1 cube yeast 1 tablespoon salt 1 tablespoon olive oil 2 tomatoes, diced 1 onion, diced 2 cloves garlic 50 ml olive oil 200 ml red wine salt, sugar, pepper 200 g cheddar cheese, grated ½ lemon 2 tablespoons apple cider vinegar 150 ml rapeseed oil 1 tablespoon mustard salt, sugar, pepper 2 handfuls of wild herbs (washed)! (Please only eat wild herbs, mushrooms or berries that you have collected yourself and that you are 100 percent sure are edible and not poisonous!) Steps: The tomato sauce: sauté tomatoes, onion, garlic in oil, deglaze with red wine, season to taste and simmer down to a creamy consistency. The dough: mix flour, water, yeast, salt, make dough, let rest. Dressing: mix all ingredients to make dressing, then add to salad. Roll out dough, spread dressing on top, sprinkle cheddar on top and bake. Remove from heat, add wild herb salad on top and then .... Bon appetit! The extra tip: Nettle chips. Cut off nettle leaves. It's best to put on gloves or run the leaves from the inside out, then the nettles won't burn either. Wash the leaves if you want and then heat rapeseed oil in a pan on the fire and fry out the nettle leaves (it's best to have grill tongs handy to put the leaves in the hot oil and take them out again). This will take about two to five seconds. The leaves should remain green. The nettling effect is lost by deep frying. Let cool while sprinkling in a little more salt. Done! If you want to know where Frank gets his ingredients, check out the long TV version of Feuer & Pfanne in the ARD-Mediathek. http://x.swr.de/s/feuerundpfanne Directly above the filming location there is an officially bookable barbecue area with the same wonderful view: Grill- und Schutzhütte Fronhofen https://www.rlp-tourismus.com/de/infosystem/infosystem/Grill-und-Schutzhuette-Fronhofen_Kleinich/infosystem.html About the format: You like to make campfires? You like to grill or cook? Do you like to be out and about? Then you've come to the right place with Feuer & Pfanne. The cooking show for all nature lovers, campers, cooking enthusiasts and outdoor freaks! Professional chef and angler Frank Brunswig creates dishes on the campfire that will make your mouth water. And best of all, everything is so easy you can do it yourself. Find a place where you can make campfires and discover cooking on the flame with us! We'd love to hear your feedback, suggestions and recipes, awesome locations or just a thumbs up from you. Have fun and a good glow with SWR Feuer & Pfanne Credits: Author: Fabian Janssen Cook: Frank Brunswig Camera: Max Tiemann, Fabian Janssen Sound: Meike Schalk Sound mixing: Alfred Huff Editing: Irene Brischkowski Graphics: Katharina Flamm Editing: Jens Freitag, Fabian Janssen Social media editorial team: SWR Heimat, Land und Leute RP online #SWR #FeuerUndPfanne #Pizza #ASMR #DIY #PfanneEinbrennen #Cheddar #Cheese #OutdoorCooking