|
Boundary Waters Quetico Forum BWCA Food and Recipes backwoods pizza! |
Author
Text
07/25/2010 08:12PM (Thread Older Than 3 Years)
Thanks to whoever suggested making pizza over the fire...I'd never thought of it. Jesse and I had a great pizza this week in the porkies. 1 bag pizza crust mix, patted into a frying pan with greased hands, 1 tiny little box pasta sauce, 1 pouch pepperoni and a bunch of string cheese. Oh baby! The cheese didn't melt...and we didn't care!
~On to Fort Chipewyan before the snow flies!
07/25/2010 11:06PM
Nice! That looks great!
If you do want to melt the top cheese, when the pizza is all but done, lift the lid and splash in a bit of water (maybe a teaspoon) so it hits the pan rather than the pizza and cover quickly. The steam produced will melt the top cheese.
If you do want to melt the top cheese, when the pizza is all but done, lift the lid and splash in a bit of water (maybe a teaspoon) so it hits the pan rather than the pizza and cover quickly. The steam produced will melt the top cheese.
Bannock
08/02/2010 01:47PM
less ambitious than some, we had great success last week with 8" boboli pizza crusts and boboli's sauce (available in a pouch). we froze a half pound of shredded mozz. we fit four of the pizza crusts right on the grate over a good bed of coals. one pouch of sauce (which they claim is the right amount for a single large pizza) was perfect for four 8" pizzas. topped with cheese and pepperoni. they were over the coals for 15 - 20 minutes.
it was the best meal of the week, hands down. the crusts were nice and toasted, the cheese mostly melted -- the whole experience was incredible. AND no dishes to clean. glory be!
it was the best meal of the week, hands down. the crusts were nice and toasted, the cheese mostly melted -- the whole experience was incredible. AND no dishes to clean. glory be!
08/04/2010 02:58PM
quote mogos: "less ambitious than some, we had great success last week with 8" boboli pizza crusts and boboli's sauce (available in a pouch). we froze a half pound of shredded mozz. we fit four of the pizza crusts right on the grate over a good bed of coals. one pouch of sauce (which they claim is the right amount for a single large pizza) was perfect for four 8" pizzas. topped with cheese and pepperoni. they were over the coals for 15 - 20 minutes.
mogos, did you cover the pizzas at all? I am taking the bobblis next week on our trip and was going to wrap each one loosly in tin foil to trap the heat around the pizza. Thoughts?
Cabman
08/04/2010 02:58PM
quote mogos: "less ambitious than some, we had great success last week with 8" boboli pizza crusts and boboli's sauce (available in a pouch). we froze a half pound of shredded mozz. we fit four of the pizza crusts right on the grate over a good bed of coals. :
mogos, did you cover the pizzas at all? I am taking the bobblis next week on our trip and was going to wrap each one loosly in tin foil to trap the heat around the pizza. Thoughts?
Cabman
08/08/2010 08:10AM
Camp pizza is a must on trips, especially kid trips. It is usually the favorite meal.
We use the "just add water" pouch crust, mixing the crust in the pouch. They are good for two pizza crusts. It works over the whisperlite in a covered frying pan. Heat the crust first until the bottom just begins to brown. Then flip the crust and add the sauce and toppings. Cover and reheat until the bottom gets brown. I've always dehydrated the pizza sauce at home from the little cans--didn't know there were small pouches available. Where are those found? Pepperoni packs and string cheese complete the toppings. A little garlic salt/oregano/basil seasoning can also be good. We often fold and eat as a sandwich.
The downside, as already indicated, is that it takes a long time when each pizza only feeds one and you have a group. It is a good meal to make when hanging under the tarp because of bad weather.
We use the "just add water" pouch crust, mixing the crust in the pouch. They are good for two pizza crusts. It works over the whisperlite in a covered frying pan. Heat the crust first until the bottom just begins to brown. Then flip the crust and add the sauce and toppings. Cover and reheat until the bottom gets brown. I've always dehydrated the pizza sauce at home from the little cans--didn't know there were small pouches available. Where are those found? Pepperoni packs and string cheese complete the toppings. A little garlic salt/oregano/basil seasoning can also be good. We often fold and eat as a sandwich.
The downside, as already indicated, is that it takes a long time when each pizza only feeds one and you have a group. It is a good meal to make when hanging under the tarp because of bad weather.
08/14/2010 10:09AM
Here is some pizza that I made last week in my GSI 10” Dutch Oven. It was GREAT!!!!!!!!!!!!
Dutch Oven Pizza
Dehydrated the sauce at home, and used a $.97 bag of dough mix, and pepperoni.
The cheese was Kraft individuals that stayed good for eight days.
KL
Dutch Oven Pizza
Dehydrated the sauce at home, and used a $.97 bag of dough mix, and pepperoni.
The cheese was Kraft individuals that stayed good for eight days.
KL
KevinL
08/16/2010 08:47PM
If you want to go low effort there are shelf stable individual pizza crusts and sauce (all in one package) available at the grocery store. There is also individual Boboli crusts and individual packets of Boboli pizza sauce. A nice meal with a few sticks of cheese, pepperoni and a few olives from the olive bar (they keep for days).
08/16/2010 09:30PM
quote lehmad: "If you want to go low effort there are shelf stable individual pizza crusts and sauce (all in one package) available at the grocery store. There is also individual Boboli crusts and individual packets of Boboli pizza sauce. A nice meal with a few sticks of cheese, pepperoni and a few olives from the olive bar (they keep for days)."
Agreed! Very easy to make in the Backwoods Oven.
"The future ain't what it used to be" Yogi Berra
08/17/2010 07:31AM
Last week on seagull we did tortilla pizza. We took our frying pans over the stoves and put a tortilla with no oil or butter then squirted a bit o BBQ sauce and some pre cooked shredded chicken and raw red onion and some shredded cheese, put the lid on and cooked and low/med heat for about 10 min (just enough to heat everything up and melt the cheese). the tortillas crisped up all on their own. it was awesome.
Note: we basecamped so we were able to bring in all the fixins. Had we been a travel trip we would have had to modify this a bit.
Note: we basecamped so we were able to bring in all the fixins. Had we been a travel trip we would have had to modify this a bit.
"Every day on this side of the dirt is a good day." ~ My Grandpa
08/17/2010 09:07AM
quote BearBrown: "Mooseplums,
That pizza looks excellent. How is wildrice on a pizza? Never had that before."
IMO wild rice is good in everything! If you are ever in GM, stop in at Sven and Ole's, and try the "Vild Vun" it has wild rice.
"I am haunted by waters"~Norman Maclean "A River Runs Through It"
08/18/2010 07:35PM
Last week up on Ogish we made the Boboli pizzas right over the fire. They turned out awesome! Covered the grate with foil, punched holes in foil, laid 6 pizzas with sauce, pepperoni, string chees and season to taste. Covered all with another tent of foil and cooked 15 minutes. Easily the best dinner of the week. I made it after reading this thread. Thanks guys for the tip
07/25/2011 06:54PM
We make pizza all the time up on the SHT. What we use is a single egg size teflon frying pan, the cover from our titanium pot as the oven. We will take a bag of pizza mix, add hot water, let set for a few minutes. Then we will divide the dough into 1/4's, flaten to the size of the frying pan. coat the pan with either oil or butter. pinch the dough into the pan, then add sauce, a little peperone, use a cheese stick. put the cover from your pot on the frying pan, turn your stove on low and let it bake for 10 -15 minutes, check on it every 5 minutes or so until you have developed the timing on it.
07/27/2011 10:14AM
We made two pizzas on the June trip with eight guys. One deep dish in the reflector oven on the campfire. One thin crust pizza with the outback oven. The outback oven just took 20 min to cook. The cheese was melted and they both were great.
"So many lakes, so little time." WWJD
08/29/2011 08:58PM
String cheese is pretty stable if kept cool and out of direct sun. Plus being individually wrapped and sealed helps to cut down on getting greasy.
We plan on bringing a bag of shredded in two weeks for boboli pizzas. We intend on having the 'za one of the first couple nights so we're not worried about warm weather too much.
We plan on bringing a bag of shredded in two weeks for boboli pizzas. We intend on having the 'za one of the first couple nights so we're not worried about warm weather too much.
When a man is part of his canoe, he is part of all that canoes have ever known. - Sigurd F. Olson, "The Singing Wilderness"
08/30/2011 09:45PM
quote mooseplums: "quote BearBrown: "Mooseplums,
That pizza looks excellent. How is wildrice on a pizza? Never had that before."
IMO wild rice is good in everything! If you are ever in GM, stop in at Sven and Ole's, and try the "Vild Vun" it has wild rice."
I agree on the "Vild Vun." That was a traditonal pizza for me, after coming off the water, for several years. YumYum!!!
"You only have one chance at life, so make it an adventure!"
09/06/2011 08:47PM
Taking the Diva idea one step further: We put a couple of flat rocks over the base flat rock and let them all roast over a good fire for about 30 minutes. Knocked the flames down and the rocks had plenty of heat to create a mini-oven that easily melted the cheese on top and crisped the crust up perfectly.
09/07/2011 09:55AM
The one potential flaw with the method is that the bottom rock gets a bit too hot and can burn your crust if you're not careful. We would get the crust to cook to almost done and then put the pizza in the frying pan - and back into the "oven"- to finish up the top. Putting it in the frying pan slowed down the heat transfer from the bottom rock enough to where it wouldn't burn.
09/09/2011 05:36PM
Out Diva the Diva - Ha!
I found that covering the pizza with a layer of foil is easier, much easier. If your rock is properly heated, it will crisp your crust perfectly. Gotta keep an eye on it so you don't burn your crust. Adding the extra rocks makes it even more of a possibility and will cook your pizza a little too fast.
I also worry about using to many rocks while cooking. You increase the possibilities of rock explosions. Ever see that happen? It will scare the crap outta ya!
I must admit though...that is one pretty rock oven you have created there! I am proud!!!
I found that covering the pizza with a layer of foil is easier, much easier. If your rock is properly heated, it will crisp your crust perfectly. Gotta keep an eye on it so you don't burn your crust. Adding the extra rocks makes it even more of a possibility and will cook your pizza a little too fast.
I also worry about using to many rocks while cooking. You increase the possibilities of rock explosions. Ever see that happen? It will scare the crap outta ya!
I must admit though...that is one pretty rock oven you have created there! I am proud!!!
09/19/2011 10:30AM
We did pizzas last week and they turned out awesome! Toasted the crust on one side then flipped and topped. Oh man, it was almost on par with night 1 steaks! =) I'll post a picture of our pizzas later this week.
When a man is part of his canoe, he is part of all that canoes have ever known. - Sigurd F. Olson, "The Singing Wilderness"
Subscribe to Thread
Become a member of the bwca.com community to subscribe to thread and get email updates when new posts are added. Sign up Here