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Backpacker Magazine – June 2009
Recipe: Quick Pepperoni Pizza
Craving a slice? Get your fix in the backcountry with these easy stovetop recipes.
(Photo by Justin Bailie)
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Tags:
- Trail Chef |
- Food & Nutrition |
VIDEO: Make Camp PizzaAssistant editor Elisabeth Kwak-Hefferan shows you how in this video tutorial.
6.5-ounce pouch baking mix (such as Bisquick or Betty Crocker Pizza Crust Mix)
1/2 cup tomato sauce (use Contadina's pack-friendly Pizza Squeeze bottle)
5-ounce block Asiago cheese (or another hard/semi-hard cheese, such as Gouda, Monterey Jack, or Reggiano)
4-ounce pouch pepperoni slices
1 tablespoon Italian seasoning
1 tablespoon olive oil
At home
Transfer Italian seasoning to zip-top bag. Pack oil in a spill-proof container.
In camp
Finely dice cheese. In a bowl, combine baking mix and 1/2 cup water; stir until dough forms. Pour oil into a 10-inch skillet. Roll dough thin on a plate with a Lexan water bottle and transfer to skillet (or spread it evenly across skillet with a spoon). Top with tomato sauce, cheese, and pepperoni. Cover the pizza with a pot lid and cook over medium heat for five minutes, or until cheese melts. Top with Italian seasoning.
Price $4 per serving Weight 1/2 lb. per serving
Serves 2
Cook time 5 min
Prep time 10 min
Calories 800
Fat 55 g
Carbs 40 g
Protein 36 g
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READERS COMMENTS
Used this idea a few times. If you put a tad bit of oil on the spoon the dough doesn't stick. And if others want it they can make they're own. I'm not packing or cooking for them. It works great and easily modified to suit your needs.
Well that was the easiest pizza recipe that I have found and it worked great I use for the mix I use the Jeffy pizza crust mix and it worked great easy and cheap light it takes about 10 min to cook
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I totally agree with the pita pizza method...works great...crispy thin crust, black olives, cheese, and pizza sauce.
We take whole wheat pitas and make pizzas on them, that way you don't end up with sticky hands or doughy centers! They are super yummy:)
After watching the video, we tried this recipe out while car-camping following a backpacking trip in Pennsylvania. It was absolutely delicious. The Contadina pizza sauce was in the perfect container for taking into the backcountry. Our MSR blacklite frypan worked perfectly and was easily cleaned. The Jiffy pizza dough was thick and tasty. The cheese stored well while backpacking, and melted perfectly on the pizza. (We even used some the night before on our backpacking spaghetti.) However, I could not recommend this recipe unless you are camping solo or with just one buddy. Each pizza took around ten minutes to bake properly, not the five minutes mentioned here. Also, it was difficult to spread the dough with a spoon. We resorted to hands to spread the dough into the pan, and one of us earned the nickname "Dough Boy." Luckily, we had flowing water to wash up with. At some backcountry locations, it would be very difficult to wash dough off of hands. Delicious recipe, but messy and not super-quick.
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