Group Size: 10-12

Ingredients

  • Pitas: 1-2 per person
  • Pizza Sauce: 2 jars (all)
  • Green Peppers: 2
  • Onions: 1
  • Pepperoni (as desired)
  • Cheddar Cheese (as desired)

Chop green peppers, onions, and cheese. Slice pepperoni stick. If desired, sauté the peppers and onions first in the frying pan and set aside in a covered pot. Make a big pocket in a pita by cutting almost all the way around the outside of the circle. On one side of the inside of the pita, spread pizza sauce and top with green peppers, onions, cheese, and pepperoni as desired. Don’t overstuff the pita or you won’t be able to flip it properly; its guts will fall out, burn, and make a mess. Butter the frying pan well, or the pizzas will stick horribly. “Shut” the pita and place in the pan. Move it around in the pan with your spatula so that it doesn’t have a chance to burn, and flip it when one side is lightly brown. Be careful because pita pizzas burn easily. Note: This is a time consuming meal since you can only cook one pizza at a time. Plan this for a night when you roll into camp early.

  • For vegetarians and vegans: Vegetarians can just not put pepperoni on their pizza. Vegans need to avoid cheese and pepperoni, but pita with sauce, onions, and peppers is still a hearty meal.
  • Alternative 1: You can cook open face pitas as well. Obviously you can’t flip them, but you can turn a pot over on top of them to create a heat chamber that melts the cheese.
  • Alternative 2: You can make pizza quesadillas as well by using tortillas instead of pitas. Spread the sauce and put the toppings on one half of the tortilla only, then fold over the other half to make a semicircle. Fry and flip in Parkay.
  • Alternative 3: If you borrow chicken from another meal and use BBQ sauce instead of pizza sauce, you can make delicious BBQ chicken pizza.