Tuesday, August 24, 2010

Campstove Pizza

(serves 2)

you really can make pizza in the backcountry instead of waiting for your return to civilization

Pizza dough:
1 tsp. dry yeast
1/2 cup lukewarm water
1/2 tsp. sugar
1/4 tsp. salt
1 1/4 cup flour

Pizza Sauce:
2 Tbs. tomato base
1/2 tsp. oregano
1/4 tsp. garlic powder
2 Tbs. water

1/2 thinly sliced cheese
dehydrated mushrooms and/or peppers
salami, summer sausage, or bacon bits
get creative, you can put whatever you like on pizza
(cashews and olives are one of my favorite combos)

To make the dough:
*combine the yeast, sugar and water until disolved
*add to the salt and flour in a plastic bag and mix until dough forms a moist but not sticky ball
*set aside and allow to rise (ideally 30 minutes) while you enjoy some of the cheese that you are thinly slicing ;)
*combine the ingredients for the sauce and stir well
*to roll out the dough, use the bottom side of the frybake as a table, and your water bottle as a rolling pin (make sure they are clean first)
*oil the inside of the frybake and sprinkle a little cornmeal on the surface before spreading the dough into the pan and slightly up the edges
*spread the sauce onto the crust and sprinkle on cheese and toppings
*cover and cook over low heat for 20 minutes or until the crust is golden brown and the cheese is melted
*the secret to good campstove baking is rotating the pan in such a way that it is rarely centered over the flame*

Approximate nutrition information per serving:
Calories: 750
Carbs (g): 75
Protein (g): 40
Fat (g): 35
Fiber (g): 7

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