Okay Okay, so I may be exaggerating on the wood fired bit, but I’ve always been lucky enough to cook these pizzas over a campfire so I let my imagination get the best of me there.  Even if you don’t have a campfire at the ready, you can still prepare these delicious pizzas quickly and easily in a pan on a camp stove.

pizzas (1)
A hot bed of coals is the perfect way to toast up your pizza to tasty perfection. You don’t need to put your pan with the pizza directly in the coals or flame.  Keep your pan along side of the fire and slow cook to reduce risk of over browning the tortilla. 

Pizza Toppings are an individual preference but keep in mind that some items stay fresh longer and hold up better in your pack than others.  You can use your imagination on this one. I’ll share some easy toppings I’ve had great luck with packing in for pizzas in the past.   If you are several days into a hike or are counting ounces, maybe forget about the veggies and just have a cheese and meat pizza.



Ingredients & Pizza Topping Ideas for Backpacking:

  • Hard salami/sausage/pepperoni (shelf stable)
  • Shelf Stable Bacon or Bacon Bits
  • Peppers (Bell, Red, banana etc)
  • Onion
  • Mushrooms (keep in brown paper bag in non squishable spot)
  • Garlic and/or spices
  • Cheese (hard cheeses, vacuum packed or babybel
  • Tortillas
  • Pizza Sauce*
  • Pinch of Olive Oil

You will also need a pot or fry pan to fit the tortilla and a campfire or camp stove.



How to Prepare:

Lightly grease your pot or fry pan and place your tortilla flat on the pan over heat.  Build your pizza with sauce, toppings and then top with cheese.  Heat the tortilla pizza over the campfire or stove (be careful not to burn the center if cooking over a camp stove) until the bottom of the tortilla is brown and crisp and the cheese is melted.  This is easier to serve and eat if you fold it over and eat it like a taco.

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I love my MSR Flex Skillet  for gourmet backpack cooking.  It’s the perfect size to fit tortillas and is super light. 



  • If I’m making pizza for one, I use marinara sauce dipping cups in place of pizza sauce for ease of packing and weight.  Example @ minimus.  If I’m making pizzas for several people, I will bring a small can of pizza sauce. If I’m counting ounces and packing for days on the trail, I will dehydrate pizza sauce by making a pizza sauce powder to be rehydrated later before use. You could also dehydrate veggies to rehydrate prior to pizza assembly as well.
  • I’m comfortable packing in vacuum wrapped, hard cheeses and eating it a few days in on the trail IF the temps are cool.  Babybel cheese in the wax wrapper also holds up well on the trail.  Food safety for items that require refrigeration is ultimately your decision
  • Remember, if you bring a small can of sauce, you are going to need a way to get into the can.  Instead of bringing a can opener, check your multi tool knife to see if it has a handy can opener gadget on it and watch this Video to learn how to use it (yes, I did this).

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*** This recipe pairs extremely well with a good mug of backcountry RED wine. Cheers. 


Sarah can’t wait for her favorite backcountry campfire pizzas! 

3 thoughts

    1. I’ve been so happy with it. I’ve put it through a lot over the year and it’s still as good as new. I was worried about the plastic parts on it melting near the campfire but so far so good!!

      Liked by 1 person

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