The Backpackers Pizza Surprise!

Normally, you would never think you could have pizza out in the middle of the wilderness, but guess what—you absolutely can.

Sure, getting a pizza guy to deliver to the side of a mountain or deep into the forest might be a stretch—unless your delivery person is into parkour and extreme sports. (If so, tip well!) But on the off chance your pizza guy isn’t into rappelling down cliffs with pepperoni pies, we’ve got you covered. You can pack the ingredients yourself and surprise the entire campsite with a hot, melty, cheesy pizza. And it’s way easier than you think.

Here’s What to Bring:

• Dried tomato powder from Mother Earth Products (perfect for sauce!)

• Your favorite dried pizza herbs: dried garlic, parsley flakes, oregano, and basil

• Optional: 6 to 8 ketchup packets for extra flavor

• A roll of premade frozen bakery dough (think those pop-open tubes—easy to store and use)

• Shelf-stable meats like:

  • Vacuum-sealed pepperoni or salami slices

  • Canned chicken, drained

  • Jerky bits, cut into small pieces for a rustic chew

• Any extra toppings you love: shredded cheese, dried bell peppers, mushrooms, etc.

• A small saucepan or round foil pie pan (you can use one pan for both sauce and baking)

• Enough tin foil to cover the pan tightly like a lid

How to Make It:

Step 1: Rehydrate Your Ingredients If you're using freeze-dried or dried toppings (like bell peppers), rehydrate them by soaking in warm water for about 10–15 minutes. Drain and set aside.

Step 2: Make the Sauce In your pan, combine dried tomato powder, your chosen spices, a splash of water (just enough for a thick sauce), and optional ketchup packets. Stir and bring to a slight boil, then simmer and reduce until thick. If you’re using your pie pan, pour the sauce into a bowl and rinse the pan before the next step.

Step 3: Build the Pizza Open your roll of dough and spread it out in the pie pan, pressing it up the sides. For thick crust, use more dough. For thin crust, go lighter.

Spoon your homemade sauce evenly across the dough (leave a small border at the edges).

Add your rehydrated toppings and shelf-stable meat (salami, pepperoni, jerky, or canned chicken). Top with cheese if you brought any.

Step 4: Cook It Up Wrap the entire pie pan tightly with foil, crimping the edges to seal in heat like a mini-oven.

Place the pan above the flames of your campfire or over a camp stove, not directly in the fire. Cook for about 20–30 minutes, checking occasionally. Cooking time will vary based on your heat source and setup.

When the dough is golden and toppings are sizzling, it’s ready.

• Sauté your canned chicken or pepperoni with a little olive oil before adding to the pizza for extra flavor.

• Add a second layer of foil under the pan for insulation and to avoid burning.

• Snap photos—because pizza in the wild is major bragging rights.

If your friends wander back to camp and catch a whiff of freshly baked pizza, don’t be surprised if they call you a genius. You’re not just camping anymore—you’re gourmet glamping.

Of course, this pizza recipe works great at home, too. But next time you pack for the woods, consider adding pizza night to the itinerary. You’ll never look at fire-roasted food the same way again.

Happy camping and happy eating!

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