READERS COMMENTS

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)
Posted: Sep 18, 2011 Francis Lauer

Sweet, but kinda heavy for a long trek.
Posted: Jul 20, 2011 Anonymous

Elisabeth, what kind of cookware are you using in the video?
Posted: Jun 30, 2011 Vince

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!
Posted: May 03, 2011 Marty Thompson

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.
Posted: Apr 12, 2011 Sparkletron

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.
Posted: Dec 30, 2010 trailmommacook

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.
Posted: Dec 05, 2010 get_off_the_paved

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.
Posted: Nov 14, 2010 Anonymous

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.
Posted: Oct 26, 2010 Dave

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.
Posted: Oct 24, 2010 Anonymous

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!
Posted: Jul 16, 2010 David Priebe

Wow! Will it seriously bake in a pan like that?
Posted: May 12, 2010 Reid

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!!
Posted: Mar 22, 2010 Trish

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!
Posted: Mar 15, 2010 laura

I find it hard to believe that anyone would carry large containers of sauce, glass jars of spice on any trip even a day trip. That adds weight and volume to a backpack.
Posted: Mar 06, 2010 linda

Addition to the recipe. Adding a table spoon or two to bisqiuk mix get's rid of the old bisquik flavor. Makes a really go dough, bake it for 3 min then top it. That will make a crispier crust.
Wonder why she did'nt make the dough in a bag, and squeze it out?? Less dishes!
Posted: Feb 21, 2010 Brian1969

Wow that did look good. I'll have to give it a try.
Posted: Jan 23, 2010 Starlifter

Are you joking? Fortunately you cook enough for the eight big guys necessary for portage! Not to mention the look on her face when tasting 'that'.
Posted: Jan 20, 2010 dave

I've done it myself, and Boboli is definitely the way to go!!!
Posted: Jan 14, 2010 Mtn_Guy

yeah, about the bamboo sticks... i guess low heat means low heat! i even soaked the wood skewers in water before trying to bake this with a pre-made crust on my whisperlite... disaster! oh well, maybe i'll try the bisquick next time.
Posted: Jan 13, 2010 Anonymous

ADD A COMMENT