June 13, 2017
Campfire Pizza in a Pot
From Trail Cooking Website (www.trailcooking.com). "Italian inspired couscous tossed with meat and cheese." Sounds yummy to us!
Ingredients
- 2/3 cup of couscous
- 1 Tbsp sun-dried tomatoes
- 1 Tbsp diced dried bell peppers
- 1 Tsp dried oregano
- 1 Tsp dried basil
- 1/4 Tsp dried garlic, powder or diced
- 1 Tbsp olive oil (1 packet)
- 4 oz shelf stable pre-sliced pepperoni slices (see notes)
- 2 oz mozzarella cheese (see notes)
Instructions
- Add 1 cup of water to your cooking system and bring to a boil
- Turn off the stove and add in the dry ingredients, oil and pepperoni. Stir well, put the lid on tightly and let sit for 10 minutes.
- Dice the cheese, fold in and let sit for a minute.
Additional Notes
- Shelf stable pepperoni is often sold next to the deli meats in grocery stores but doesn't need to be kept cold until opened.
- For the mozzarella cheese, use 2 pieces of string cheese. It is fine to carry for a couple days, it will get soft but is edible.
Grab a Jetboil Cooking System and try this awesome Campfire Pizza in a Pot recipe.
Featured Recommended Products
Tagged
Dinner