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Wilderness Cookin’ – Backcountry Boboli Pizza

Who doesn’t love pizza for dinner? This delicious recipe has been mastered by 30-year mountain guiding veteran, Dave Staeheli. It’s been a crowd-pleaser over the years, and is perfect for a base camp or rafting trip (or a backpacking trip if you don’t mind the extra weight). From our experience, it’s well worth the extra ounces!

Ingredients:  (per serving)

  • ⅔ of a Boboli Pizza crust
  • Pizza sauce (usually comes in a package with the crust)
  • 20 Pepperoni slices
  • ⅓ to ½ cup shredded mozzarella
  • Dried mushrooms (optional)
  • Canned chunk pineapple (optional)

Instructions:

Cut the Boboli into thirds for a 12″ frying pan. Over a stove, warm both sides of a Boboli slice in the pan. Then, lay out the pepperoni slices in the pan in the shape of the pizza slice. Layer the cheese on top and put the Bobloli slice on top of that. Cook until the cheese has melted. Flip over and add any additional items (rehydrated mushrooms, pineapple) and flip back over. Cook for a few minutes before flipping it back upright again. Add sauce and serve.

Bon Appetit!

backpacking mountaineering cooking

Since 1978, St. Elias Alpine Guides has been the oldest continuously operating outfitter in Wrangell-St. Elias National Park, guiding thousands of adventures across its 13.2 million acres. With over 40 years of experience and a team of more than 45 expertly trained guides, we continue to explore uncharted terrain and share our passion for Alaska’s wilderness. Explore our day trips, multi-day trips, and courses, or schedule a call to speak with one of our Alaska adventure experts.

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