NOLS Presents: Backcountry Pizza, a recipe
At the outdoorFest Campout this year, we were lucky enough to have NOLS on-site teaching us how to cook in the backcountry. As New Yorkers, it’s hard to go even one night without our favorite food: pizza. Luckily, NOLS brought their cast iron pans, jet boil stoves and delicious Backcountry Pizza recipe. While it’s not exactly the same as a Grimaldis slice, it’s fairly easy and definitely delicious, so follow-along and get ready to enjoy the ultimate New York City food in the woods. (We also made a video - scroll to the bottom to watch).
Backcountry Pizza by NOLS
Suggested servings: 1-2
1 tsp. Dry yeast
½ cup lukewarm water
½ tsp. Sugar
¼ tsp salt
1 cup flour
Dried tomato powder
Cheese thinly sliced or crumbled
Dissolve yeast in warm water with sugar and salt. Cover and let sit until it froths.
Add flour and mix to make a stiff dough.
Use something round to roll out a circular piece of dough about half an inch thick.
Oil your fry pan
Place dough in the pan, cook until the bottom is a golden brown.
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.
NOLS is a nonprofit global wilderness school that seeks to help you step forward boldly as a leader.
We believe that anyone can be a leader; it’s our role to provide the environment and training to help you discover your full potential. We do that in classrooms close to home and in remote wilderness areas around the world.
We’re an organization with heart, expertise, and wildness, and these qualities help us support powerful, authentic experiences.