Trail Pizza Recipe

Sandy Long shoots a Skyline Drive overlook.

It’s glamorous being the first-ever Artist-in-Residence at Shenandoah National Park. You’re granted free access to one of our national treasures, which offers thousands of acres filled with forests, hiking trails and spectacular views! Plus, you’re given the luxury of close to two weeks to steep yourself in its natural beauty while you practice your chosen craft.

We know because photographer, and Heron’s Eye Co-Founder, Sandy Long was awarded these privileges during September of 2014.

Behind the prestige, however, lies the day-to-day details… selecting the right camera and lenses for the job, packing the proper clothing and hiking gear, planning your daily itinerary and, of course, eating healthy while in the field.

Krista in her outdoor kitchen.

Heron’s Eye Co-Founder Krista Gromalski, whom we lovingly refer to as the Sherpa of Sandy’s Shenandoah residency, used the experience to sharpen her camp cooking skills, preparing meals like pasta with sauce, steamed greens, couscous, eggs and bacon, and a personal favorite: trail pizza.

Here, Krista shares her trail pizza recipe, which requires some backpacking cooking gear. We used an MSR stove system and cookware with some basic utensils like a spork and wooden spatula. You’ll also need some plastic bags or sealable containers to carry your ingredients.

Ingredients:

• Water
• Oil
• Bisquick (or a homemade version, which we mixed from scratch using flour, salt, baking powder and oil)
• Sauce
• Shredded Cheese
• Toppings (we’ve tried broccoli rabe)
• Seasonings like salt, pepper, garlic or oregano, etc.

Directions:

Preparing the dough.

1. Mix the water and Bisquick (or your homemade mixture) in a bowl or pot to make the dough.
2. Coat the bottom of your cooking pot with oil so the dough doesn’t stick.
3. Pour the dough into the pot and spread into an even layer.
4. Pour the sauce over the dough and spread to cover it evenly.
5. Sprinkle cheese on top of the sauce.
6. Add your toppings and preferred seasonings.
7. Cover the pot with a lid and cook between 5-7 minutes until the dough becomes “baked” to golden brown.
8. Enjoy right out of the pot or slice and serve.

We’ve tried this recipe a few times, and it’s always satisfying after a great hike! Happy trails and bon appétit!

Krista is a big fan of MSR gear.

[Photos © Heron’s Eye Communications]