Last Minute Meat and Olive Pizzas

Pepperoni and Olive Pizza
Serves 2
Good stuff anytime, surprise your friends in the back country with this one
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Prep Time
5 min
Prep Time
5 min
  1. 1 twin pack 8" boboli pizza shells
  2. 1 boboli pizza sauce pouch (5-ounces)
  3. 1⁄2 package pepperoni slices (1 1/2-ounces)
  4. 2 pieces string cheese (2 ounces)
  5. 8 olives of choice (from store olive bar)
  6. 2 T olive oil (or 2 packets)
  7. 2 paper towels
Instructions At home
  1. 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
  1. 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.
  2. 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.
  1. The shells start sizzling and poofing up when done. Let rest for a minute or so after taking off the heat before digging in.
  2. 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 prepacked deli meat aisle - look for "refrigerate after opening" on the packaging, often near the expiration date. Each package has 2 packets, take one for this meal.
  1. Many grocery stores have gourmet olive bars, choose whatever tasty ones you like, being sure to choose pitted ones.
  2. These are a great shelf stable treat when hiking.
  3. This recipe was featured in our column on Trail Eats in the May/June 2010 issue of Washington Trails Magazine.