Backcountry Pizza Crust Recipes

BACKCOUNTRY PIZZA CRUST

Backcountry Pizza Crust image

From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make.

Provided by rochsann

Categories European

Time 1h15m

Yield 2 12-inch crusts, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 ounces dry yeast
1/4 cup warm water (105-115 degrees)
3 cups flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey
3/4 cup cold water

Steps:

In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
In large bowl, combine flour, salt, olive oil, honey, and cold water.
Add yeast mixture and stir to blend.
Knead by hand until smooth and glossy, about 10 minutes.
Form into ball and place dough in oiled bowl, turning to coat entire surface.
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees.
Divide in half, and shape each piece into a 12-inch round.
(May be prepeared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw, at room temperature, 30 minutes before preceeding.).
Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.

Nutrition Facts : Calories 443.2, Fat 8.1, SaturatedFat 1.1, Sodium 589.2, Carbohydrate 79.3, Fiber 4.4, Sugar 4.6, Protein 13.1

More about "backcountry pizza crust recipes"

BACKCOUNTRY QUARANTINE COOKING | BACKCOUNTRY.COM

Web Make the pizza dough: In a small bowl, combine the active dry yeast with 2oz warm water and 1 tablespoon honey. Whisk until dissolved. Allow to stand until the mixture is frothy, about 5 minutes. In a large bowl, combine the yeast mixture with 6 oz water, instant potato flakes, flour and lastly, the salt. (Adding the salt directly to the yeast ...
From backcountry.com

See details

BACKCOUNTRY RECIPES: ULTIMATE FRY-BAKE PIZZA – ANDY PAUL

Web Jun 18, 2015 Backcountry Recipes: Ultimate Fry-Bake Pizza By pollywogpaul June 18, 2015 After a long day of sea kayaking, alpine climbing or even a mellow day of driving for a weekend car camping trip, nothing tastes quite like melted cheese and perfectly sautéed veggies on top of homemade crust.
From iamandypaul.com

See details

OUR FRONT DOOR - IN THE FRIDGE - BACKCOUNTRY PIZZA CRUST

Web Dec 1, 2008 For pizza: Preheat oven to 450 degrees. Roll dough out into a 16 inch round. Place on a 15 inch pizza stone and roll edges up to form a crust. Prick the “bed” of the circle all over with a fork. Let rest for a few minutes and then pre-bake for 5-7 minutes or until just starting to brown. Remove and add pizza toppings.
From ourfrontdoor.net

See details

CRUSTLESS PIZZA RECIPE (20 MINUTES!) - WHOLESOME YUM

Web 3 days ago Cook for 8-10 minutes, breaking apart with a spatula, until browned and cooked through. Toward the end of cooking the sausage, preheat the oven to the Broil setting. Reduce heat to medium. Push the sausage to the edges of the pan, making a space in the center. Add mushrooms and bell peppers to the center.
From wholesomeyum.com

See details

HOW TO MAKE CAMPFIRE PIZZA FROM SCRATCH - FRESH OFF THE GRID

Web Nov 14, 2020 Instructions. In a mixing bowl or pot, add the flour, yeast, and salt. Briefly mix with a fork to distribute the ingredients. Add the warm water and 2 tablespoons oil to the dry ingredients and mix with a fork until the ingredients begin to form a dough.
From freshoffthegrid.com

See details

BACKCOUNTRY PIZZA CRUST RECIPE

Web Form into ball and place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees.
From recipenode.com

See details

BEST BACKCOUNTRY PIZZA CRUST RECIPES

Web Steps: In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs.
From alicerecipes.com

See details

BACKCOUNTRY PIZZAS FROM NO GLUTEN, NO PROBLEM PIZZA: 75+ RECIPES …

Web Before leaving home, prep the dough ingredients: Pack the yeast and sugar in separate containers, as well as a small bottle of olive oil. Mix together the dry ingredients for the dough and store in a small container with a lid.
From app.ckbk.com

See details

RECIPE: BACKCOUNTRY PIZZA - BACKPACKER

Web Oct 20, 2011 To make. Mix dough with water according to package directions. Let it sit for 5 minutes. Oil a straight-sided nonstick 8 or 10” skillet. Spread the dough thinly across the bottom of the skillet. (Note: Don’t use all the dough or the crust will be too thick. Save half of it for a second pizza.) Spread sauce evenly.
From backpacker.com

See details

CAMPFIRE PIZZA MARGHERITA - FRESH OFF THE GRID

Web Nov 14, 2020 Using a pair of tongs, lift the crust out of the skillet and flip it so the uncooked side is face down in the skillet. Spread 1/4 cup tomato sauce across the top of the pizza, then layer the sliced mozzarella and tomatoes. Sprinkle the basil across the top. Return the pizza to the campfire or stove.
From freshoffthegrid.com

See details

BACKPACKING PIZZA: A BACKCOUNTRY FAVORITE | SIERRA BLOG

Web Jun 4, 2013 Directions: At camp, build a campfire. Once you have plenty of hot coals, let the fire burn down so you can cook on the coals or pull a few coals away from the hot fire. Put some olive oil on the pizza crust, then add pizza sauce, shredded cheese and peperoni. Place the pizza on the aluminum foil and fold all of the edges to keep the heat in.
From sierra.com

See details

EASY PIZZA DOUGH FOR THE CAMPFIRE - ADVENTURES OF MEL

Web Apr 3, 2019 Mix together the flour and salt in a gallon size Ziploc bag before you ever leave home. That way it's ready to go. Once you're at the campsite and ready to make it, add one packet of rapid rise yeast to the mixture. Then add in the water. The more lukewarm the water, the better.
From adventuresofmel.com

See details

HOW TO MAKE THE BEST OUTDOOR PIZZA - OUTWARD BOUND BLOG

Web Feb 2, 2022 1 package yeast (3/4 tablespoon) 2 tablespoons oil. 1 tablespoon sugar. 1 cup of warm water. You can pre-measure and combine the dry ingredients ahead of time during your food packing so that all you need to do in the woods is add the oil and warm water to the bag of dry ingredients. This dough recipe is ready to be baked right away – no need ...
From outwardbound.org

See details

HOW TO MAKE PIZZA WHEN YOU'RE CAMPING - NOLS

Web Feb 5, 2016 Directions. For a yeast crust, dissolve yeast in warm water with sugar and salt, then add flour and mix to make a stiff dough. If you have time, let the dough rise, covered, in a warm place for 10-30 minutes. For a quick crust, mix butter into flour and baking mix with your fingers, then add water and mix to form your dough.
From blog.nols.edu

See details

TRAIL CHEF: BAKE PIZZA ON A CAMP STOVE - BACKPACKER

Web May 21, 2009 Greek: Feta cheese + chopped olives + chopped pepperoncinis. Spicy Southwest: pepper jack cheese + black beans + chili powder. Vegan: Soy mozzarella + chopped portobello mushrooms + broccoli. Purely Potent: Gorgonzola cheese + chopped garlic + anchovies. Dessert Pizza: Nutella + dried strawberries + walnuts. —Elisabeth …
From backpacker.com

See details

BACKCOUNTRY PIZZA RECIPE - THE MUIR PROJECT

Web Oil the bottom of the pan. 2. Add your prepped baking mix. 3. Cover the Jetboil and keep as low as possible for 5 minutes. 4. Remove biscuit bottom. 5. Line bottom with pepperoni and replace with biscuit, uncooked side down (or if you really want to go crazy – like we did – add more pepperoni on top)
From themuirproject.com

See details

RECIPE: QUICK PEPPERONI PIZZA - BACKPACKER

Web Jul 8, 2009 Pack oil in a spill-proof container. Finely dice cheese. In a bowl, combine baking mix and 1/2 cup water; stir until dough forms. Pour oil into a 10-inch skillet. Roll dough thin on a plate with a Lexan water bottle and transfer to skillet (or spread it evenly across skillet with a spoon). Top with tomato sauce, cheese, and pepperoni.
From backpacker.com

See details

ALASKA WILDERNESS COOKING - BACKCOUNTRY PIZZA RECIPE - ST.

Web 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 ...
From steliasguides.com

See details

CAMP RECIPE: KOREAN BBQ PIZZA | BACKCOUNTRY.COM

Web When the oil starts smoking, remove the skillet and add the sliced beef. Lightly salt the beef and immediately place back into the oven for another 2 minutes, or until the edges of the beef start to get crispy. Remove from heat and set aside. Lightly flour a camp table and flatten out dough to roughly 12” round.
From backcountry.com

See details

DUTCH OVEN PIZZA - FRESH OFF THE GRID

Web Nov 30, 2023 BAKE THE PIZZA: Carefully remove the Dutch oven from the coals and remove the lid. Place the pizza, parchment paper and all, into the Dutch oven, lay the spacers across the top, cover, and return to the bed of coals. Bake for 15-20 minutes, until the crust is golden. SERVE & ENJOY!
From freshoffthegrid.com

See details

BACKCOUNTRY PIZZA CRUST RECIPE | EAT YOUR BOOKS

Web It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. ... Backcountry pizza crust from Colorado Collage by The Junior League of Denver. Shopping List; Ingredients; Notes (0) Reviews (0) honey; active dry yeast; all-purpose flour;
From eatyourbooks.com

See details

NOLS PRESENTS: BACKCOUNTRY PIZZA, A RECIPE — OUTDOORFEST

Web Jun 28, 2019 Flip dough over, spread sauce, cheese and other toppings over the dough. Cover and cook until cheese melts. To steam the top to make the cheese melt faster, splash a little water (no more than 2 tbs at a time) and cover.
From outdoorfest.com

See details

BACKCOUNTRY PIZZA CRUST RECIPE - DETAILS, CALORIES, NUTRITION ...

Web Get full Backcountry Pizza Crust Recipe ingredients, how-to directions, calories and nutrition review. Rate this Backcountry Pizza Crust recipe with 1 1/4 oz dry yeast, 1/4 cup warm water (105-115 degrees), 3 cups flour, 1 tsp salt, 2 tbsp olive oil, 1 tbsp honey, 3/4 cup cold water. Main; Recipes;
From recipeofhealth.com

See details