Last-Minute Meat and Olive Pizza Pie
Make it to your campsite a little later than anticipated? Pre-cooked crust and ready-made sauce help whip this pizza up in a breeze.
Recipe by Sarah Kirkconnell. www.trailcooking.com
About 2 servings
PREP TIME / COOK TIME
5 minutes / 20 minutes
- 1 twin pack 8-inch pizza shells (Boboli brand)
- 1 pizza sauce pouch (5 ounces)(Boboli brand)
- 1/2 package pepperoni slices (1-1/2 ounces)
- 2 pieces string cheese (2 ounces)
- 8 olives
- 2 tbsp olive oil
- 2 paper towels
Lay the paper towels down as a clean work surface.
Divide the pizza sauce between the two shells, spreading it on the cheese side of the shell. Top each one with half of the pepperoni. With a clean knife, chop up the olives and cheese and divide between the shells.
Using a wide fry pan lip or 2-liter pot, heat over a low flame.
Add half of the olive oil and carefully pop the pizza in. Cover tightly and heat gently for 5 minutes. Keep an eye on it to prevent burning, lowering the flame as needed. Repeat with second pizza.