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

  1. Add 1 cup of water to your cooking system and bring to a boil
  2. 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.
  3. 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. 

 

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