Backcountry Pizza Recipe

1 Apr

I wrote about camping cooking before in Trail Chow, but we’ve been asked for this specific recipe, so here ya go!

What to take camping with a big group? A JetBoil.

DECONSTRUCTED PIZZA

Sure, it’s not easy to “bake” in the JetBoil, as the only speeds are high and off. Low is a beast that can’t be tamed – especially with mountain winds around you. Patience is key, so make sure you have a little appetizer before starting, or you’ll curse me and the process.

Ingredients:

• 2 cups Bisquick (or other brand) baking mix. With Add a little garlic salt & Italian seasonings. Store in ziplock bag. Then you can add water for easy mixing.
• ½ cup water
• 1 package pepperoni
• 2-3 sticks mozzarella string cheese
• Homemeade dehydrated sauce – I’ll share this recipe next time.

Process:
1. Oil the bottom of the pan
2. Add your prepped baking mix
3. Cover the Jetboil and keep as low as possible for 5 minutes
4. Remove biscuit bottom
5. Line bottom with pepperoni and replace with biscuit, uncooked side down (or if you really want to go crazy – like we did – add more pepperoni on top)
6. Add mozzarella string cheese
7. Serve with heated, rehydrated pasta sauce

I’ve seen that some people can get the dough to cook without flipping. I’m guessing they have a bit more control over the heat source, or maybe more of that patience thing I was talking about. Also, someone suggested adding cornmeal to pan before putting in dough. I think I’d try that next time. Either way, your fellow hikers will be fighting for the last bite.

Also, check out the video & documentary backstory we shared with REI.

We ate the pizza once in Yosemite, and again, further along the John Muir Trail at Squaw Lake.