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Last Minute Meat and Olive Pizzas

Sat, 06/12/2010 - 17:01 — Sarah

Summary

Yield
Prep Time5 minutes
Recipe TypesDinner

Description

Hit the grocery store for gourmet pizza!

Ingredients

  • 1 twin pack 8" boboli pizza shells
  • 1 boboli pizza sauce pouch (5-ounces)
  • 1⁄2 package pepperoni slices (1 1/2-ounces)
  • 2 pieces string cheese (2 ounces)
  • 8 olives of choice (from store olive bar)
  • 2 T olive oil (or 2 packets)
  • 2 paper towels

Instructions

At home:
Pack the olive oil in a spill-proof bottle. Pick everything else up at your favorite grocery store on the way out of town. Carry the olives in a snack size zip top bag.
In camp:
Lay the paper towels down as a clean work surface. Divide the pizza sauce between the 2 shells, spreading it on the cheese side of the shell. Top each one with half of the pepperoni. With a clean knife chop up the olives and cheese and divide between the shells.
Using a wide fry pan lid or 2 Liter pot, heat it over a low flame. Add in half of the oil and carefully pop the pizza in. Cover tightly and let gently heat for 5 minutes. Keep an eye on it to prevent burning, lowering the flame as needed. Repeat for the second pizza.

Notes

Notes:
The shells start sizzling and poofing up when done. Let rest for a minute or so after taking off the heat before digging in.
String cheese carries well in your pack for a couple days. It will get soft and may be oily but is fine to use. Shelf stable pepperoni is sold in the pre-packed deli meat aisle - look for "refrigerate after opening" on the packaging, often near teh expiration date. Each package has 2 packets, take one for this meal.

Many grocery stores have gourmet olive bars, choose whatever tasty ones you like, being sure to choose pitted ones. These are a great shelf stable treat when hiking.

This recipe was featured in our column on Trail Eats in the May/June 2010 issue of Washington Trails Magazine.
http://www.wta.org/trail-news/magazine/archives

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Comments

Mon, 06/14/2010 - 13:05 — Nikki Liz

yum and easy!!

My friend and I have been making these with the Boboli crusts for awhile- They crisp up perfectly! The string cheese is good, but I treat myself and buy a small chunk of hard cheese that keeps well (asiago, parm reggiano, etc) to slice and melt on top. We made these on our 5th night in             Isle Royale and the envious looks from the others eating their cruddy     Mtn House meals were priceless!!