I cooked Flatbread pizza at home this past Sunday (as I would cook in the BWCA for me, oven for everyone else) and it turned out very well, the family loved it. Here's what I did: (I cooked it on a 12" x 12" griddle and covered it with a fry pan/lid from my cook kit to melt the cheese)

On the burner I browned/toasted one side removed it from the fire and flipped the flatbread, then added Ragu pasta sauce in a pouch, shredded mozzerella cheese, canadian bacon, pepperoni, and fresh mushrooms. Then covered it with the warming fry pan lid and used it and the griddle to create an oven which melted the cheese and made it all very good!

What do yo use to make your BWCA pizza?

Bruce

Wise Guy's or Sir G's.

Do they deliver into the BWCA??

Bruce

Not sure what you mean by flat bread, but we use foccacia style bread, same basic way, brown one side, flip, put ingredients on browned side, back in pan with foil or other lid, cook until done. We have also used flour tortillas and made pizza "sandwiches" which you brown both sides, like a quesadilla. Can be more agressive with heat, and they are good also. We bring in sweet onions, green peppers, saute them in butter with oregano, garlic powder, other spices first. Add sauce, cheese, pepperoni, wow, excellent.

Flatbread is simply a piece of bread kinda oval shaped about 11 inches long and resembles a "thicker" tortilla. They are about 1/8 inch thick.

Bruce

Try pizza Quesadillas some time. Very quick, very easy.

Ark Man,
I use boboli premade crusts and follow the same steps as you. I use the premade boboli sauce because the packages seem to be smaller than other sauces. We've started bringing the "giant" pepperoni, because you don't have to use as many so it's quicker prep. I think that using flatbread would speed up the cook time. The bobolis are pretty thick, so it takes a while to heat them... but worrth it since it's my groups favorite meal every year!

This last spring we built a pizza "oven" over the fire grate using some well shaped rocks. We covered the opening with some tin foil and it worked to perfection. We brought Boboli 8" crusts, squeez pizza sauce and toppings. This is the first time we tried pizza, but it won't be the last.

I've brought the Boboli premade crusts on my last two BW trips. Making pizza in the sticks couldn't be much easier...or tastier!

This is cheating but its a tradition that goes back to my grandfather in the early 70s. We always order a pizza to go usually from Sven and Oles wrap it in aluminum and stick it in the fridge the night before our trip. After we set up our first camp of the trip we have some tasty pizza for dinner. We've upgraded the pizza, on my first trip in 73 it was a Tombstone made at the bar in the silver pizza oven.

I use pitas (Bible Bread brand is good). I do this at home all the time too.

we also use the pitas.

Ditto on the pitas. Trader Joe's has both whole wheat and white for a very reasonable price. As for your pizza sauce, transfer is from the can to a cleaned out plastic 20oz. coke bottle. It will hold for a few days.

I have always used hamburger buns for my pizza boats. I either find a flat rock like big current for reflector heat or just put it in my pot/pan combo closed up. 5-6 minutes per boat, no pre-browning.

I use the boboli bread too. It is easy to get at Cub- I am pretty sure that is the brand of the sauce as well. Here is a shot while winter camping this past year.