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BearBrown
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Mooseplums,
That pizza looks excellent. How is wildrice on a pizza? Never had that before.
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dogwoodgirl
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The Super One in west Duluth (central ave) has small boxes of pasta sauce.
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Kendra
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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!
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RatherBePaddling
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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.
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Mongo65
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Pita pizza on the grate is great too!
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Oneofmanyblessings
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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.
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Burbarian
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I use my jetboil pot to make the pizza for a quick snack, using same ingredients. works great and very quick.
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Frenchy19
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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.
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mooseplums
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Wild rice and pepperoni Pizza with a reflector oven 
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brother Bob
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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.
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KevinL
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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
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JoeWilderness
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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!!!
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mogos
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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!
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lehmad
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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).
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Frenchy19
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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. 
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ChazzTheGnome
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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.
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mooseplums
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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.
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mooseplums
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Viva la Diva!..I made pizza on a rock on Jean lake in the Quetico in June. 
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Savage Voyageur
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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.
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jb in the wild
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Diva pizza on a rock can't be beat when in the woods.
JB
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Rookie2011
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When using the cheese, do you bring a cooler or do you let the cheese get warm aka: not chilled?
Thanks
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mirth
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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.
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bees
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bwca + pizza + re-hydrated beer = heaven!! well, the beer i had in a dream but the pizza is real. 
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luft
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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.
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Savage Voyageur
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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
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fishguts
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Thanks for the photos, makes me hungry!;-)
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mcsweem
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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 
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Matt999
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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.
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Divainthewild
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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!!!
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dogwoodgirl
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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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Bannock
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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.
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bumabu
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Looks good DWG!
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cabman327
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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
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cabman327
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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
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Corndog
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I like pizza
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cabman327
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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
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billconner
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JMO pizza last week on Sunday Lake.
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luft
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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.
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Matt999
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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.
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mirth
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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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