When it comes to food I like texture. Crispy potatoes and crunchy fried pasta are two of my absolute favorite things. When it comes to life on the trail, however, I generally eat bag meals where all I have done is add water. This easy to make backcountry Pizza recipe is a great way to switch that up!
First things first. The Process. Inside a large mylar bag I will place all of the toppings for the pizza (meat and veggies), then in three separate Ziplock bags I will place the tomato sauce, the flour mixture and the yeast mixture. Finally, the three Ziplock bags get stored inside the main mylar which is sealed with an oxygen absorber. Why mylar you ask? You can read about that here.
When you are ready to start cooking trailside simply open the mylar bag and remove the Ziplocks. Add just enough boiling water to the mylar bag containing the toppings to cover them and let sit. Then add warm water to ziplock containing the yeast mixture, seal and give a little shake. While you wait for the yeast mixture to activate, add warm water to the tomato sauce and mix in its ziplock bag. After approximately 3 minutes go ahead and add the water-yeast mixture to the flour. Using the Ziplock bag, gently work the bag until both the crust is properly mixed.
Add a little bit of oil to the pan and squish out the dough into it. Press the dough into the pan until the bottom of the pan is covered. Heat until the bottom of the crust is crisp and then flip.
Once both sides of the crust have been cooked, add the tomato sauce followed by toppings and cheese. Yes, cheese. If you aren’t carrying cheese with you into the backcountry you are really missing out! Check out my post on the science behind carrying it safely here.
With the toppings added simply cover and continue to cook on low heat until all the cheese is melted. Viola! You have yourself one heck of a tasty pizza.