Trail Pizzadilla
Tortilla, tomato paste, hard cheese, pepperoni. A folded pizza cooked dry in a pan.
- calories
- 650
- weight
- 5.5 oz
- cal / oz
- 118
- protein
- 26 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 5 min
- total time
- 7 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Dinner
- Canister stove
- Campfire coals
- Grill grate
- Backpacking
- Car camping
- Bikepacking
- Day hike
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Flour tortilla | 1 large | 10 inch, the thick kind that does not crack |
|---|---|---|
| Tomato paste | 2 tbsp | a squeeze tube, not a can |
| Hard cheese | 2 oz | aged provolone or cheddar; fresh mozzarella will not survive the day |
| Shelf-stable pepperoni | 1 oz | the sealed stick keeps longer than sliced |
| Dried oregano and garlic powder | 1/2 tsp | |
| Olive oil | 1 tsp |
Method
- Slice the pepperoni thin and shave the cheese. Doing this before the pan is hot saves you a burnt tortilla.
placeholder
Packing
Tortillas ride flat against the back panel of the pack or they arrive as chips. Cheese and pepperoni go in one bag together, tomato paste tube in a side pocket where a leak stays contained.
Variations
- A foil packet of chicken in place of the pepperoni.
- Sun-dried tomatoes and a handful of dried mushroom flakes, softened in a spoonful of hot water first.
https://mealswithmaria.site/summer-lunches