Trail Pizza Muffins
Toasted English muffin halves, sauce, and dried vegetables. Camp pizza that fits in a pot lid.
- calories
- 300
- weight
- 4.5 oz
- cal / oz
- 67
- protein
- 12 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- 60 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Snack
- Campfire coals
- Grill grate
- Canister stove
- Car camping
- Basecamp
- Day hike
- Vegetarian
- Nut free
- Foil packet
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| English muffins | 4 | split before you leave home |
|---|---|---|
| Shelf-stable pizza sauce | 1 cup | a squeeze pouch or small jar, no can opener |
| Dried broccoli | 1/4 cup | rehydrates to about 1 cup |
| Dried shredded carrot | 2 tbsp | |
| Hard mozzarella or provolone | 2 oz | low-moisture block, shredded or sliced thin |
| Grated parmesan | 4 tsp | the shelf-stable green-can kind |
| Olive oil | 1 tbsp |
Method
- Cover the dried broccoli and carrot with about 60 ml of cold water. Leave them 15 minutes while you build the fire. Drain off anything that did not soak in.
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Packing
Muffin halves in a hard-sided container or they arrive as crumbs. Dried vegetables and parmesan in one small bag, cheese in another. Sauce pouch upright.
Variations
- Pepperoni or salami slices instead of the vegetables, for people who want fat and salt.
https://morefood.org/fun-snacks-for-kids