Tiny Kitchen Challenge: Making Pizza

Leslie says: I’m kinda shocked to discover I really love the challenge of cooking in a tiny kitchen. On a recent hot springs tour around British Columbia, I used the excellent setup in our  CanaDream Class C RV to grill steak, stir smoked salmon into risotto, and, my biggest triumph yet, making pizza!

cast iron skillet pizza

Prepping is Key

Before we hit the road, I spent a few hours in my home kitchen, getting some dishes dialed in. Even when you’re traveling, though, that’s such an essential part of putting together meals in a flash. Plastic containers and ziplock baggies are perfect for keeping ingredients sorted. Even if it seems obvi, label and date everything. A little trick I picked up years ago, working as an apprentice in Tom Douglas restaurants.

Making Some Dough

Adapted from my favorite pizza dough recipe from the awesome Sara Moulton, I added the dry ingredients to a plastic bag and planned on finishing the dough on Pizza Day. That special dinner came at the end of a long day on the road and a relaxing soak at Fairmont Hot Springs, with the Rocky Mountains in the background. The kind of breathtaking, Instagram-worthy setting that reinforces this kinda crazy journey we’re taking. Before hitting the pool, I added water and some olive oil and put the wet dough in a sealed container, covered in the filtered afternoon sun. Two hours later, it had doubled, and was ready to go.

Crank Up The Heat

A blazing fire is best for creating the pleasantly blistered on the bottom, yet still soft inside crust and we had hoped to try this over bunch of crackling wood, but the weather turned drizzly. So, I tried the next best thing and heat my Lodge Cast Iron grill pan in the teeny oven. Ten minutes in, the smoke detector started shrieking. Not an uncommon experience when I’m in the kitchen. Johnny removed the battery — temporarily — and we were back in business.

Lodge Cast Iron
Charcuterie from the exceptional Oyama Sausage Co., on Vancouver’s Granville Island made this pizza extra special.

Getting the Dough in the Red Hot Pan

This took some team work, and while my first attempt to fill up the skillet wasn’t spot on, it convinced me to go smaller on the second round. While Johnny propped open the oven door, I transferred the dough from one of those floppy cutting boards. There were many ways it could have gone wrong, but it worked. I added the toppings — fresh mozzarella, pesto, chopped cherry tomatoes — after about 10 minutes, and let it cook another five. Probably could have gone a little longer.

Caprese pie cooked in Lodge Cast Iron
Arugula on top this caprese pie means you can skip the salad course.

The Take Aways

Our Grand Tour has been evolving towards a pretty low key approach to breakfast and lunch, while dinner is a big deal. It’s the evening’s entertainment — followed by a round of cribbage (we’re all tied up in this epic battle!) — so, I put a lot of thought into meal planning. Going forward, I’m going to focus on recipes from some of my fave cookbooks. First up, next trip: PNW Veg by my friend, Kim O’Donnel.

Wine Pairing

You think reds when it comes to pizza, but instead I poured my current obsession, an Oregon Pinot blanc from Elk Cove Vineyards. I love how this crisp, fruity white has the backbone to stand up to strong flavors like the pesto. It balanced the richness of the creamy cheese and brightened up the dreary spring evening in beautiful Canadian mountains. Of course, because we’re in British Columbia, we followed that up with a glass of merlot from Tinhorn Creek.

Elk Cove Vineyards pinot blanc
Elk Cove Vineyards Pinot blanc is perfect with pizza.

Going Big: We’re Trying a Class C RV

For a tour of Canada’s Kootenay Rockies region, we’re supersizing things.

As we travel from Revelstoke to Nelson to Golden, we’re going big in a Class C RV from CanaDream of Vancouver, British Columbia. It’s our first attempt at driving a big RV.

No surprises here — this thing is a beast. It’s powered by a Ford F-450 engine and at first it felt huge. Ginormous in fact, hard to maneuver, all the things we’ve tried to avoid as we get into #vanlife.

On the plus side, it is undeniably comfortable. It has a full kitchen, a large sitting area and an absolutely huge bed. It feels like a one-bedroom apartment on wheels.

And let’s not forget it has a full bathroom with a shower, toilet and sink. All nice things, until you have to deal with the inevitable black-water “sani-dump.”

It’s a trade-off. Comfort vs. driveability. For this trip, we’re trying out comfort.


An F-450 engine powers this beast.
The Upper Arrow Lake Ferry in the Western Kootenays — a gorgeous journey.
Pizza, made in the full kitchen of the CanaDream Class C RV.




Cool Winter Destination: Warming Up in Desert Hot Springs

She says: Johnny is a pretty good sport about letting me indulge in my hedonistic habits. I didn’t have to try too hard to talk him into making a stop in Desert Hot Springs after a chilly night camping in Joshua Tree National Park.

OGT hot springs main pool
The grounds are really pretty at Sam’s. Photo by Leslie Kelly

Hot bed for hot springs

There are more than 30 spas in this teeny town north of Palm Springs, including one started by famous gangster, Al Capone. After talking with an extremely helpful person at the Palm Springs Visitors Center, I zeroed in on what I think is the very best hot spring spa… in an RV park! Sam’s Family Spa Hot Water Resort is the only place in the area that doesn’t add chlorine to its pools, which are heated by three underground wells. (It’s grandfathered in before the health department required the addition of the chemical.) The pools at Sam’s are drained daily, so they’re crystal clear and don’t have that funky smell you can sometimes run into at hot springs.

The vibe is totally Old School, with bare-bones dressing rooms and you’ll need to BYOT (bring your own towels). But that’s OK because it’s pretty cheap. Admission on weekdays is just $14, or deeply discounted if you’re staying in the motel or at the RV park.

OGT hot springs cold plunge
Be brave and take hit the cold plunge! Photo by Leslie Kelly

Timing Was Just Right

On a weekday morning in December, we practically had the whole place to ourselves and the soak did the trick of warming us right up. I love the time-honored tradition of hopping back and forth between the hot pools and the cold plunge. I also really enjoyed the friendly energy of Sam’s. There was a group of about 10 friends sitting in a nearby pool catching up on news and trading gossip. So very Euro!

I’ve been to a whole lot of hot springs over the years and Sam’s is right up there with Nakusp in British Columbia, and Glenwood Springs in Colorado. I’d definitely recommend a visit if you’re in the area for a trip to Joshua Tree National Park, or to unwind after an action-packed weekend at Coachella in April.

OTG sams family spa
Photo via Sam’s Family Spa on Facebook