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      backwoods pizza!     

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dogwoodgirl
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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!

 
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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.
 
07/25/2010 11:58PM  
Looks good DWG!
 
Burbarian
member (5)member
 
07/27/2010 01:48PM  
I use my jetboil pot to make the pizza for a quick snack, using same ingredients. works great and very quick.
 
07/29/2010 10:09PM  
We had pizza Friday on our trip. I dehydrated the sauce, black olives, and mushrooms. Re-hydrate and used the pepperoni and string cheese.

Umm,umm!
 
07/31/2010 12:56AM  
The Back Country Oven makes awesome pizza, but it's slow for a group larger than 2. That said, I've used it for the past couple of years, and it makes perfect pizzas.
 
07/31/2010 04:52PM  
here's some pizza I made on kinfe lake in my aluminum dutch oven used a pan with some rocks in the bottom of the pan to circulate the air turned out pretty good for the first time
 
07/31/2010 07:02PM  
Thanks for the photos, makes me hungry!;-)
 
mogos
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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!
 
08/02/2010 04:27PM  
Wild rice and pepperoni Pizza with a reflector oven
 
cabman327
member (23)member
 
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
 
cabman327
member (23)member
 
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
 
08/04/2010 08:24PM  
I like pizza
 
BearBrown
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08/04/2010 08:44PM  
Mooseplums,

That pizza looks excellent. How is wildrice on a pizza? Never had that before.
 
08/07/2010 10:04AM  
Pita pizza on the grate is great too!
 
Oneofmanyblessings
senior member (81)senior membersenior member
 
08/07/2010 09:16PM  
we made tortilla pizzas that worked great,put in fry pan with little oil or butter and covered with tinfoil, little rehydrated sauce and pepperoni, kids loved it, us too.
 
RatherBePaddling
member (41)member
 
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.
 
dogwoodgirl
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08/08/2010 02:53PM  
The Super One in west Duluth (central ave) has small boxes of pasta sauce.
 
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
 
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.
 
ChazzTheGnome
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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.


 
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.
 
cabman327
member (23)member
 
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
 
brother Bob
Guest Paddler
 
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.
 
billconner
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07/26/2011 07:29AM  
JMO pizza last week on Sunday Lake.

 
Savage Voyageur
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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.
 
jb in the wild
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07/31/2011 07:18PM  


Diva pizza on a rock can't be beat when in the woods.

JB
 
Rookie2011
Guest Paddler
 
08/29/2011 08:44PM  
When using the cheese, do you bring a cooler or do you let the cheese get warm aka: not chilled?

Thanks
 
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.
 
bees
member (20)member
 
08/29/2011 10:08PM  
bwca + pizza + re-hydrated beer = heaven!! well, the beer i had in a dream but the pizza is real.
 
Savage Voyageur
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08/29/2011 10:38PM  
quote jb in the wild: "


Diva pizza on a rock can't be beat when in the woods.


JB"



That is a great idea Diva, you are a lucky man JB
 
08/29/2011 11:39PM  
The boys and I are going to try it Diva style this week. We are going to make individual pizzas woth pre-made naan as our crust. Excited to see how they turn out.
 
JoeWilderness
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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!!!

 
Matt999
 
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.

 
09/06/2011 11:13PM  
Matt- It looks like you have out Diva'd the Diva. We did the single rock method last week but next time we may take your extra step and test our results.
 
Matt999
 
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.
 
Divainthewild
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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!!!



 
09/11/2011 03:54PM  
Viva la Diva!..I made pizza on a rock on Jean lake in the Quetico in June.
 
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.
 
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