Pizza in the backcountry? Messy and time/fuel consuming it is, but ooh, it is worth it!
Lets say this though: I wouldn’t do it on a long trip or where weight counted. But for a short trip, sure!
I tried out PackitGourmet’s Roarin’ Campfire Pizza in the Just Veggin’ version.It comes with a blend of freeze-dried celery, onion, peppers, mushrooms, spinach, zucchini, black olives for the veggies.
They also have a Cheese and a Carnivore version – as well you can buy extra meat to add on.
The meal comes in an outer pouch that you use to mix the dough in and as well contains:
Parmesan cheese packets, olive oil packet, veggies/cheese mix, hand wipes, crushed red pepper flakes, sauce packet, cornmeal packets, flour packet and dough packet.
It is very straight forward to make:
Add water to dough, mix up, knead through bag, then let sit for 10 or so minutes. Meanwhile, add water to the sauce mix and the veggie/cheese pouch and let rehydrate. Once everything is ready, take a fry pan or your pot (either will work, you do need a lid though) and heat it up over low heat. Add half the oil, then half the cornmeal.
Quickly I dropped the dough in, shook the flour packet over the top and spread the dough out (a kind of patting/stretching with finger tips). Then I covered the pan and let it cook over low heat for 10 minutes. If your stove doesn’t diffuse well you may have to hold the pan over and above the flame to prevent burning.
After the 10 minutes is up I spread the other half of the oil, sprinkled on the remaining cornmeal and flipped it quickly over. At this point you need to put the sauce on – it is going to look like too much, don’t worry! Try to spread it with your spoon up the sides of the dough. Dump the toppings on and use your fingers or spoon to spread out.
Then cover back up and cook for another 5 minutes. Turn off the stove at this point and let sit covered for another 5 minutes.
Oh man…….this was GOOD. Yeah, yeah, I am sure I could make a dough/toppings/sauce myself …. but lets be real – this was easy and it doesn’t taste easy. It doesn’t taste like freeze-dried cheese. It tastes like heaven out of a pot. It does require real work but overall is simple to do. Baking bread in a pan does take a little practice to get right, I would recommend you use a non-stick pot or fry pan so you don’t burn dough onto your pan/easy cleanup.
As for the serving size: 2 small appetites or 1 hardy. How thick your crust is depends on pot size – the bigger you carry, the thinner the crust. If you use a small pot you may need to cook it a bit longer – as the crust can be dense.