Back Country Cheater's Skillet Pizza

Fifty years of back country camping have taught me a few things. One of them is a whole bunch of recipes that don't require any, or at least minimal, refrigeration. I call these recipes "Back Country Cheaters" because you are getting amazing meals with minimal preparation and minimal space taken up in your cooler. Give these recipes a try and you might become known as a camp cook genius. (No need to tell them you cheated, eh?)

Recipes:

Back Country Cheater
Multi-use Baking Dough
(Only two Ingredients. Nothing refrigerated but the yogurt)

Ingredients:
1 1/4 cups self rising flour
1 cup (8 oz) plain Greek yogurt
½ tsp Italian seasoning (optional)

Making:
Mix the yogurt and 1 cup flour in a large bowl until a soft dough forms. There, it’s done. If it's too dry, add a little water or milk.
Use the rest of the flour to sprinkle on a flat surface. Turn the dough out onto the floured surface. Flour your hands to avoid sticking and knead the dough gently 10 times. Now it’s ready for use.

(Recipe makes one 10” pizza crust. For a 12” crust use 1 ½ cups flour and 12 oz yogurt. Don’t forget the extra ¼ cup of flour for the working surface.)

You can use this dough to make pizza dough, biscuit dough, bannock dough, camp bagels, pretzels, etc. If you use it for pizza dough, add ½ tsp Italian seasoning to the dough mixture for a better “pizza” flavor.
For larger amounts of dough, mix equal parts flour and yogurt for whatever quantity you need.
Roll it out thin and use it to wrap hot dogs with and bake until it turns golden brown. Your imagination is the limit. Experiment and make something special.

NOTE:
If you don’t have self rising flour, use regular flour and add 1 ½ tsp baking powder and ½ tsp salt to each cup. Whisk the mixture until everything is blended.

************************

Back Country Cheater
Skillet Pizza

(Only 5 ingredients. Nothing refrigerated but yogurt, cheese, and toppings)

Ingredients:
4 oz canned pizza sauce
¾ cup shredded cheese – pizza blend
whatever toppings you like – sausage, mushrooms, olives, etc.

Crust:
1 ¼ cups self rising flour – 1 ¾ cups for a 12” skillet pizza
8 oz plain Greek yogurt – 12 oz for a 12” skillet pizza
½ tsp Italian seasoning
(See our “Back Country Cheater Multi-use Baking Dough” recipe)

Making:
Grease a 10” cast iron skillet and set aside. In a 1 gallon freezer bag, mix 1 cup flour, yogurt, and seasoning. Seal the bag and knead until a soft dough is formed and all ingredients are mixed in.
Use the remaining ¼ cup flour to flour a flat surface and turn the dough out of the bag onto it. Knead the dough 10 times.
Place the dough in the greased skillet and start flattening it out and push it to the outsides of the pan until it covers the whole bottom.
Set the skillet on medium-low heat and cover. Cook until the bottom is done, checking frequently to prevent burning. When the bottom of the dough is done, flip it over onto the uncooked side and start adding the sauce, toppings, and cheese. Cover and bake until bottom is done (about 5-8 minutes). Check frequently to prevent burning. Adjust heat if needed.
Remove the pizza from heat and keep covered in the pan for 5 more minutes to ensure all toppings are warmed. Now you can cut it. Enjoy!

Видео Back Country Cheater's Skillet Pizza канала Sagebrushbob