Pepperoni and Olive Pizza
Good stuff anytime, surprise your friends in the back country with this one
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- 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.
- 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.
- 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 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.
- 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.