A quick and kid-friendly backpacker recipe. Couscous is precooked mini pasta, that only needs hot water. Similar to instant rice in texture.
Pizza In A Pot
Ingredients:
2⁄3 cup couscous
1 Tbsp diced sun-dried or diced freeze-dried tomatoes
1 Tbsp diced dried or freeze-dried bell peppers
1 tsp dried oregano
1 tsp dried basil
¼ t dried garlic, powder or diced
1 Tbsp olive oil (or 1 packet)
4 oz shelf-stable pepperoni slices (see notes)
2 oz mozzarella cheese (see notes)
Directions:
Pack the dry items into a sandwich or quart freezer bag, depending on the method used.
Pack the oil, meat, and cheese with it.
One pot method:
Add 1 cup water to your pot and bring to a boil. Turn off the stove and add the dry ingredients, oil, and pepperoni. Stir well, put the lid on tightly, and let sit for 10 minutes. Meanwhile, dice the cheese. Top with the cheese and let sit for a minute.
FBC method:
Add the pepperoni, oil, and 1 cup of water near boiling. Stir well, seal tightly, and put in a cozy for 15 minutes. Dice up the cheese, fold it in, and let sit for a minute.
Insulated mug method:
Add the pepperoni, oil, and 1 cup boiling water to the dry ingredients in a large mug. Stir well, cover tightly, and let sit for 15 minutes. Dice up the cheese, fold it in, and let sit for a minute.
Serves 2.
Notes:
Shelf-stable pepperoni is often sold next to the deli meats in grocery stores. It doesn’t need to be kept cold until opened. Buy the pre-sliced (think for a pizza).
For the mozzarella cheese, use two pieces of string cheese. It is okay to carry for a couple days, it will get soft but is edible.
Freeze-dried mozzarella can be used, and packed with the dry ingredients. Use 2 Tablespoons worth.
