A quick and kid-friendly backpacker recipe.
Pizza In A Pot
2⁄3 cup couscous
1 Tbsp diced sun-dried tomatoes
1 Tbsp diced 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)
Depending on method used, pack the dry items into a sandwich or quart freezer bag.
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 in the dry ingredients, oil and pepperoni. Stir well, put the lid on tightly and let sit for 10 minutes. Meanwhile dice the cheese up. Top with the cheese and let sit for a minute.
Add the pepperoni, oil and 1 cup near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Dice up the cheese, fold in and let sit for a minute.
Insulated mug method:
In a large mug add the pepperoni, oil and 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes. Dice up the cheese, fold in and let sit for a minute.
Shelf stable pepperoni is often sold next to the deli meats in grocery stores but doesn’t need to be kept cold until opened. Buy the pre-sliced (think for a pizza).
For the mozzarella cheese, use 2 pieces of string cheese. It is fine to carry for a couple days, it will get soft but is edible.