Pizza Roll Skillet, Trail Version
Pizza dough, meat sauce, and cheese, cooked flat in one pot instead of rolled and baked.
- calories
- 780
- weight
- 7.5 oz
- cal / oz
- 104
- protein
- 38 g
- serves
- 4, scales
- prep
- 15 min
- cook
- 25 min
- total time
- 40 min
- water
- 300 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- One pot
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| Bread flour | 2 1/2 cups | a few tablespoons of spelt flour in the mix if you have it |
|---|---|---|
| Instant yeast | 1 packet | instant, not fresh cake yeast |
| Salt | 2 tsp | 1 tsp for the dough, 1 tsp for the sauce |
| Oil | 3 tbsp | canola or another neutral oil |
| Freeze-dried ground beef | 3 oz | rehydrates to roughly 400 g cooked |
| Shelf-stable bacon crumbles | 3 oz | |
| Tomato paste | 1 small tube, about 5 oz | |
| Sun-dried tomatoes | 1/2 cup | chopped, stands in for canned tomatoes |
| Dried onion flakes | 3 tbsp | |
| Dried sweet pepper flakes | 2 tbsp | |
| Garlic powder | 1 tsp | |
| Dried basil | 1 tbsp | |
| Black pepper | 1 tsp | |
| Sriracha and hot sauce | 2 tsp total | packets or a small dropper bottle |
| Hard cheese | 8 oz | grate it at camp; pre-grated sweats |
| Mayonnaise packets | 4 tbsp | |
| Lemon juice | 1 tsp | from a plastic lemon or a powder |
Method
- Mix the flour, yeast, and 1 tsp salt in a freezer bag. Add 1 cup of warm water and 2 tbsp oil, seal, and squeeze it through the bag until it comes together. Leave it in the sun or inside your jacket for an hour until it doubles.
- Squeeze the mayo, sriracha, a few drops of hot sauce, and the lemon juice into a small bag. Work it smooth and set it somewhere shaded.
- Pour 300 ml of boiling water over the freeze-dried beef, sun-dried tomatoes, onion, and pepper flakes in the pot. Cover and wait ten minutes.
- Stir in the tomato paste, bacon, garlic powder, basil, black pepper, remaining salt, and the rest of the hot sauce. Simmer on low until it is thick enough to hold a spoon track. Scrape it into a bowl or a spare bag.
- Wipe the pot, add the last tablespoon of oil, and press half the dough flat across the bottom. Lid on, lowest flame, eight minutes. It will look pale on top and brown underneath.
- Flip it, spread the sauce over, cover with half the cheese, and put the lid back on for four minutes until the cheese goes.
- Repeat with the second half of the dough. Cut into wedges and drag them through the chilimayo.
The original is rolled, sliced, and baked, which needs an oven and an hour you probably do not have. Cooking the dough flat in a covered pot gets the same three things — bread, meat sauce, melted cheese — with a stove and a lid. The lid is what makes it work: it traps enough steam to cook the top of the dough while the bottom browns, so nothing needs turning until the halfway flip.
Canned tomatoes and 400 g of raw ground beef are mostly water, so both come out. Freeze-dried beef plus tomato paste and sun-dried tomatoes rebuild the sauce from about a pound of dry weight instead of three. Mayonnaise packets keep at ambient temperature and turn into the chili sauce with two squeezes, which is the only cold thing on the menu and the reason the pot food is worth eating.
Packing
Flour, yeast, and dough salt premixed in one heavy freezer bag that doubles as the mixing bowl. Sauce dry goods in a second bag. Tomato paste in a tube, not a can. Cheese in a block, wrapped in cloth or paper so it can breathe.
Variations
- Skip the dough entirely and spoon the sauce over instant polenta. Twenty minutes shorter and no rise time.
- Swap the beef for a foil packet of chicken and the bacon for a spoonful of smoked paprika.
https://www.matprat.no/oppskrifter/kos/pizzasnurrer-med-chilimayo