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)
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.