Trail Chef: Bake Pizza on a Camp Stove

It’s a classic backpacker’s conundrum: You’ve just emerged from the wilderness, and you’re jonesing for something gooey, fresh, and warm—now. But how to decide among all your delectable options: cheeseburgers, pizza, ice cream, chicken wings…? Well, we can help knock at least one item out of contention: Make a savory pizza right in camp. It’s easy, delicious, and super-satisfying on a chilly evening. Even better, you can whip up a pie or two right on your camp stove.

Here’s how to make a simple pepperoni pizza in camp. You’ll need baking mix, tomato sauce, Asiago cheese, pepperoni, olive oil, and Italian seasoning. When you’re done, be sure to check our our June issue for more recipes and cooking tips.

Behind-the-scenes secrets: Make sure your pizza doesn’t burn by spreading the dough thin and removing it from the heat as soon as the cheese is melted. And you might be wondering why I didn’t use pre-shredded mozzarella (or another soft variety)—that’s because the harder a cheese is, the longer it’ll last in the backcountry. And if you leave it in block form and dice right before baking (rather than shredding ahead of time), it’ll stay fresh even longer.

Stomach rumbling yet? Want still more? Try these five variations, courtesy of Brendan Spiegel, or make up your own.

Greek: Feta cheese + chopped olives + chopped pepperoncinis

Spicy Southwest: pepper jack cheese + black beans + chili powder

Vegan: Soy mozzarella + chopped portobello mushrooms + broccoli

Purely Potent: Gorgonzola cheese + chopped garlic + anchovies

Dessert Pizza: Nutella + dried strawberries + walnuts

—Elisabeth Kwak-Hefferan