Serves: 5
Total Calories: 96

1 twin pack (8-inch) Boboli pizza shell
1 (5-ounce) Boboli pizza sauce pouch
1/2 pack (1 1/2-ounces) pepperoni slices
2 pieces (2 ounces) string cheese
8 olives of choice (from store olive bar)
2 tablespoons or 2 packets olive oil
2 paper towels

AT HOME:
1. Pack olive oil in spill proof container.

AT CAMP:
1. Lay paper towels down as clean work surface.

2. Divide pizza sauce between the two shells.

3. Top each with pepperoni and chopped olives and cheese.

4. Using a wide fry pan lid or 2 liter pot, heat 1/2 oil over low flame and place each shell into oil.

5. Add 1/2 oil and place each shell into oil.

6. Cover tightly and heat gently.

7. Allow pizzas to rest before cutting.

Note: For truly last minute preparation, pick up all items at the grocery store on the way to your adventure!

Fun Fact: Use an old leather belt and S-hooks to hang gear high around a tree trunk.

Nutritional Facts:

Serves: 5
Total Calories: 96
Calories from Fat: 51

More Recipes from the In The Wild Chef Cookbook:
Apple-lachion Brown Betty
Backpacking Biscuits
Biddle’s Backpacking Bars
Boy Scout Pizza Rice
Bryan’s Healthy Turtles
Campout Quickie Pasta
Cashew Rice Curry
Chicken Poppers
Corny Cakes
Couscous and Chicken
Hyndman Cheesy Baco-Spuds
Island Shrimp Rice
King Ludd’s Phad Thai
Lampedusa Basil Parmesan Orzo
Lemon Tuna Spaghetti
Lentil Soft Tacos
Lisa’s Last Minute Pizza
Mushroom Soup Meatballs
Sesame Orange Chicken
Spicy Tuna Linguine
Splattski Salmon Pesto Pasta
Trail Pancakes
Tuna Spaghetti
Tuna Wraps