Home  >  Magazine  >  Issue 30 : Sep/Oct 2009  > Columns  >  Trail Recipes  >  Pie-less Pizza


Trail Recipes

By Akira Suzuki

Pie-less Pizza


Black pepper
Tabasco to taste

In the Japanese title, dainashi means the “absence” (nashi) of a “base” (dai), or crust. It would be great to eat a real homemade pizza on the trail, but putting together a proper crust at the campsite is difficult. “Pizza toast” used to be popular in Japan, since bread was a lot easier to make than pizza dough, but recently it has been tough to find in coffee shops.

In this trail recipe, we’ll use typical Italian ingredients of bacon, onions, tomatoes and cheese. The bacon provides the meat/fat/salt combination for taste, as well the smoky flavor. Smoked meat means it will last longer in the woods – an important aspect for the campsite connoisseur. A can of anchovies would be an acceptable substitute.

Granted, pizza was made to be cooked from above and below in an oven, but as long as your cooking set-up will hold in the heat, you should be OK. Don’t worry too much if you have the right gear, just work with what you have. This adaptability will help expand your outdoor skills and will definitely come in handy in the future.

As was the case in the last issue, we’ll be covering the fry pan with aluminum foil and finish by torching the top to add a nice crispy layer. It’s worth the extra effort, as it makes for a much better presentation.

Dice and lightly fry the bacon to bring out some of the fat. Cube and add the onion. When the onion is fully cooked, top with tomato slices.

Sprinkle on the cheese and cover with the foil. Heat until the cheese melts, then add pepper and Tabasco to taste.