Recipe: Quick Pepperoni Pizza

Craving a slice? Get your fix in the backcountry with these easy stovetop recipes.

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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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