For sauce, my wife and I use the small Boboli packets. They're the perfect size for two people, small, light and work great for pasta too. They're kind of bland for a pasta sauce though, so plan to add more mojo like our other favorite; Christopher Ranch roasted garlic in the small vacuum sealed packs. These are also perfect for two people. We have them in every dinner. Enjoy!
Oh, she is soooo adorable!
I found the center top of crust to be gooey when made that way so cook the crust a little bit then add oil to the top then flip it (so the just added oil goes on the bottom with the non cooked crust). THEN add the sauce and toppings, cover, then cut off burner after a minute or two, leave covered so the residual heat melts the cheese. Oh, could you please email Cobb to request they make a titanium "ultra premier" oven/roaster?
I make a great version of backpacker's pizza using pita bread as my crust. Not as messy to clean up and more forgiving if you run into other problems. Premake sauce with spices packed in a double sandwich ziploc then a freezer ziploc. (Can be frozen for longer trips) Pre shredded cheese is a must. Other toppings to taste. I use a high heat Jet boil & fry pan but with some finesse. It works great.
Dessert pizza w/ nutella sauce topped w/ bananas & strawberries is a major winner too.
Boboli is overpriced. Get a pack of 6 naan bread for the same price. If you oil the pan, it gets nice and crispy on the botton. The boboli pizza sauce is the way to go, though.
has anyone tried this with a jetboil im having a problem with it burning any sugestions
Nice! I tried here in my home! Here in Brazil we don't have Bisquick and I don't know some brand of pre-mixed pizza dough, so I baked at the traditional way. Here my recipe:
One part of wheat flour
Half part of water
One shallow soup spoon of chemichal ferment
One soup spoon of olive oil
Salt, dry basil, etc, 'à lá vonté'
Mix the dry ingredients with oil, put the water, stir a bit, put on the pan greased with a bit of oil, low fire, closed pan. 5-8 minuts and your pizza crust is ready.
Put your other ingredients, sauce, cheese, meat, close again the pan and more some minutes and - voilá - your pizza is baked!
Great recipe Miss Elisabeth! If you mind.. flour have a little weight, water you get on the trail, a very little tub of tomato sauce can make two pizzas. Also some slices of cheese have a minimal weight. Here we always carry to the trail a leg of italian salami. Easy, cheap and low weight form to vary the menu!
(As a final comment. Wow! She's cute!!! This video made me want to marry her! :D)
Sweet, but kinda heavy for a long trek.
Elisabeth, what kind of cookware are you using in the video?
I make something similar.... it's a bit easier to mix the bisquick or crust mix in a quart ziplock bag, then cut the corner of the baf off to squeeze it into the pan. A little easier than mixing in a bowl and you have less wasted mix. Pizza looks delicious!
Those ingredients should not be cooked like that all together all at once because the crust takes longer than the rest. And how can you tell if the crust is ready without looking underneath? You can't check with all the toppings already piled on. Also, better to prepare real pizza dough at home and just take it with you. Always try to do as much prep work at home where you have the luxury of a countertop, running water, paper towels, a garbage can, etc.
Boboli crust is not as tasty, and the flavor doesn't blend, but I would definately use boboli sauce in a plastic container for pliability in a bear can, and lower weight, also it is sealed so it won't leak into a pack or bearcan.
Pizza is on the list for every weekend outing, I'm not sure how well the method shown is. I perfer to use the Outback Oven, which hasn't left me without a great hot even cooked pizza even with piles of toppings. When able to carry a cast pan (large canoe trips) this with a piece of foil across the top and set in the coals of the fire... wonderful, just remember too keep a eye on things.
I got three small plastic cylinder containers from walmart to put my sauce,oil and batter in. It cuts weight of carrying the jars. The containers are about 3" long by 1" diam.
I always carry Pita Bread, Cheese, Pepperoni, and Salami for snacks and sandwiches. I had some extra dehydrated spaghetti sauce. So I opened up a Pita, rehydrated the sauce, added sliced cheese and pepperoni. Close the pita and cook in a fry pan for about 2 minutes on each side; eat and enjoy. I now dehydrate homemade pizza sauce. It’s always a requested addition to our trips.
Pizza...Bamboo....CON-FUSION! Try bits of chocolat, gram cracker, and marshmallow. Gross, Right, But the Kids are gonna love the smore-tacos. You can also fill the thing with rehydrated ham, apples, and motzarella (if it's cool enouigh to carry) and have an over the top meal.
I tried that technique and it worked pretty well, with ONE MODIFICATION: I cook the crust partially, then flip it in the pan, before topping the pizza. FANTASTIC!!!
Now, I cook pizza on every camp trip!
Wow! Will it seriously bake in a pan like that?
I tried this both at home first then tested it on the trail this last weekend. VERY easy and VERY good!! This is how I cooked it:
-Mixed the bisquick the same
-A little olive oil in pan
-Spread the dough
-Sprinkled garlic powder
-Added sauce (I used the individual packets too)
-Added mozzerela cheese
-Sprinkled italian seasoning
-Added turkey peperoni
-Added sliced mushrooms
-Added a little cheese
-Sprinkled a little more garlic powder and italian seasoning
-Covered and cooked for 7 minutes on medium heat
It was a hit with everyone!!! REALLY fun too!!
you can get tomato paste in a tube, pack snack size zip lock bags with spices to minimize weight and bulk. Rehydrated sun-dried tomato tastes great too. The pizza cooks so fast, you don't have to share or wait long for 'yours'. GREAT FUN too!
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