After an hour with Google and mixing, matching and cutting recipe's we came up with our first candidate. We set the following goals for our recipe:
- Needed to be quick to fix so no yeast.
- Minimal number of liquid ingredients.
- Simple enough to put together in camp with minimal work space.
By the end of the weekend we'd worked out a pretty decent pizza that cooked up in about 20 minutes on our kerosene camp stove in an MSR aluminum pot.
Camp Pizza Crust (makes one 9" pizza):
Mix the following dry ingredients in a zip-lock bag:
- 1 c. All purpose flour (If you use wheat flour you will need more liquid).
- 1/2 tbsp Baking Powder
- 1 tsp Italian Seasoning
- 1/8 tsp salt
When ready to prepare add the following liquid ingredients and mix/knead:
- 1/3-1/2 c. of warm Water
- 1/2 tbsp Olive Oil
Pour about 1 tsp. of Olive Oil in the pot and spread around the bottom to keep the dough from sticking.
Spread the dough in the bottom of the pot making a slightly thicker crust around the edges.
Camp Pizza Sauce (enough for two 9" pizzas):
- 1 6oz. can Tomatoe Paste
- 3 oz. (half can) Water
- 2 tbsp Honey
- 1 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Rosemary
- 1/2 tsp Thyme
- 1/2 tsp Black Pepper
Spread the sauce on the the pizza crust.
- 1/2 c. Mozzarella Cheese
- 1/2 sliced Green Pepper
- 1/2 sliced Red Pepper
- 1 sliced cooked Italian Sausage
Cover pot and put on stove to cook at a very low heat (flame should be orange not blue) and check every 5 minutes or so. Once the cheese melts it should be done.