Skip to content

Topping

From Alaskan Flair (2011).

Source and licence

From Alaskan Flair (2011), printed page 171, digitised by the Internet Archive: https://archive.org/details/AlaskanFlair

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1/4 cup pesto or tomato sauce handful sun-dried tomatoes and dried mushrooms 1/4 cup grated Parmesan cheese or sliced mozzarella 3/4 cup whole wheat flour 2 tsp.
  2. yeast At home: Mix and bag dry crust ingredients.
  3. On the trail: Put dried tomatoes and mushrooms in a small dish of water to rehydrate while you're making the crust.
  4. Reserve 2-3 Tbsp.
  5. flour mixture then add 1/2 cup wann water and oil to crust ingredients.
  6. (Water should be slightly warm to the touch, but not hot.) Mix with a spoon, then knead for about 5 minutes, using reserved flour mixture as necessary.
  7. Let dough sit for 10 minutes, then flatten in pan or in plastic bag on BakePacker grid, bringing the edges up about 1/2 inch.
  8. Add tomatoes and mushrooms, then sauce, then cheese.
  9. BakePacker: Reserve cheese and sprinkle on after removing pizza from plastic bag so the cheese won’t stick to the bag.
  10. Standard BakePacker: Bring to boil and boil/bake 15 minutes.
  11. Ultra-light BakePacker: Use half the recipe and boil/bake 12-14 minutes.
  12. Banks Fry-Bake Alpine: Bake 20 minutes in greased pan.
  13. Outback Oven: After indicator gets into "bake" range, bake for 20-25 minutes.