I saw some pre-made pizza crusts at the store the other day and I'd like to make pizza this trip. I'll bring a bottle of squeezable sauce, some shredded mozz cheese, some pre-sliced pepperoni and a green pepper. I'll have no problem getting heat on the bottom of the crust - any suggestions for getting heat on top? I try to pack fairly light, so no big pans or anything. Mabye some tin foil over the top? Thanks!

We tent foil over the pizzas on the grate. Boboli sells pouches of sauce where 1 pouch is perfect for 2 personal sized crusts. I also bring in string cheese in lieu of the shredded mozz.

Good idea. Thanks Mirth!

I make pizzas a couple of different ways. I use either an Outback Oven or a reflector oven. I have also had success with the tin foil method as Mirth described. I use the premade crusts from Aldis, they come with the sauce packets too. We use either string cheese or shredded mozz. cheese and then add mushrooms, black olives, sausage, pepperoni, bell peppers, and onions.

Folding campfire oven. Dedicated to Jans last trip!

Scuncatcher's home made oven.

Do a site search and you will find others, a site member makes Old Scout Reflector Oven.

butthead

Awesome. Good stuff. I may just try the tin foil method this year. If it's a hit, then maybe investing in one of those fancy reflectors might be in the cards. I won't tell my wife - she thinks I already have enough random gear. :) I did buy $3 of pvc to make a trolling rod holder today! :)

The Svante Fredenn reflector ovens are nice and small. I have taken mine along even on backpacking trisps. Svante Freden oven

The small boboli sauce packets are good - no need to carry in a whole big bottle.

Also, a trick I learned from this site... toast one side of the pizza crust on foil over the fire grate, flip it over, and then cover with heated sauce from a pot - the heated sauce and hot crust will then melt any cheese. If you don't use the heated sauce it is sometimes hard even with a foil tent to get the top of the pizza hot enough.

Also, when you make the pizza, make sure you have all your ingredients ready before you start. Plus ideally a helper. Decorating a pizza while it's over an open fire, and removing it before it burns can be quick work sometimes.

I love pizza over coals and do it both in he BW and at home using the foil tent plan. I second the suggestions above to get everything ready and then toast one side, flip, then cover and tent. Two additional suggestions: 1- get a good supply of wood and make sure you have a good, big bed of coals and spread them out so it not too hot directly under the pizza and 2- make the foil tent pretty big so it captures all the rising heat coming up around the sides.

Use a reflector oven. We did this over memorial day in the BWCA, worked awesome!

Homemade reflector oven, pre-made crusts(3 pack stores nice down side of poly box), dehydrated burger-olives-pizza sauce, pre-packaged pepperoni. We do it almost every trip.

The grates in the parks are perfect for pizza making
I use a smaller crust that will fit in a 10" cast iron pan
Place the pizza on the grill near the edge that you have a nice layer of coals going, place the cast iron pan over the pizza with the handle hanging free over the edge of the grate. Add some coals to the top of the pan and wait about 5 to 10 minutes for the magic to happen

Tortillas and a frying pan can work too...

This trip (tomorrow) I will be making a bannock for crust, tomato powder and spices for sauce, shred some cheese, some pepperoni... It is my one big "event" meal of the trip.

quote ECpizza: "Tortillas and a frying pan can work too...


This trip (tomorrow) I will be making a bannock for crust, tomato powder and spices for sauce, shred some cheese, some pepperoni... It is my one big "event" meal of the trip. "

Tomato powder is awesome

Ditto on the reflector ovens. Pizza is excellent as are other baked items. Worth the weight for me.

I use the Boboli crusts as well, and to get the cheese melted, I invert one of my pots over the pizza and put coals from the fire on top of that. Kinda like a Dutch oven, but without the weight.

quote mirth: "We tent foil over the pizzas on the grate. Boboli sells pouches of sauce where 1 pouch is perfect for 2 personal sized crusts. I also bring in string cheese in lieu of the shredded mozz."

This is exactly what we do, too, and it works great. I use the heavy duty aluminum foil--and I wrap it around the packaged Boboli crusts to help protect them in the food bag.

I used to use a backcountry oven, but it took too long.

We use a 16 inch fry pan for pizza. A canoe paddle is used to flip the crust. The boys love the canoe paddle part.

Mooseplums has a recipe here where he adds wild rice to his pizza.

Fry Bake Pan works excellent for making pizza.

Jaywalker: "
I love pizza over coals and do it both in he BW and at home using the foil tent plan. I second the suggestions above to get everything ready and then toast one side, flip, then cover and tent. Two additional suggestions: 1- get a good supply of wood and make sure you have a good, big bed of coals and spread them out so it not too hot directly under the pizza and 2- make the foil tent pretty big so it captures all the rising heat coming up around the sides.
"

I LOVE USING THE WOOD PADDLE AS THE PIZZA PEEL! AWESOME!

One other trick I've done is to make it calzone style. Get the cheap pizza crust just add water mixes, make the dough, then add whatever you want and fold in half into a calzone. Then cook it in a frying pan, flipping and covering until it's done. Works really well without messing with extra stuff.

AceAceAce: "One other trick I've done is to make it calzone style. Get the cheap pizza crust just add water mixes, make the dough, then add whatever you want and fold in half into a calzone. Then cook it in a frying pan, flipping and covering until it's done. Works really well without messing with extra stuff."

Mmmm this makes me taste buds dance