How long are we talking about holding these toppings before they're used? If we're in the 3 to 5-day range, perhaps a little longer you can dehydrate just about any vegetable toppings you wish and rehydrate them at the time of use. Use a meat topping that is packaged and sold at room temperature, or make your own jerky to rehydrate. As for the dough, simple, put together an emergency dough using IDY and shortening as opposed to oil. Put it all together in a durable plastic bag (I use a 1-gallon Zip-Lok bag) force out as much air as possible for ease of packing and secure with a couple rubber bands. When pizza day arrives, add a prescribed amount of water directly to the bag and knead the mixture to make a sticky sough. Set aside to ferment for an hour or a little more, then remove the dough from the bag by inverting the bag, and using some dusting flour or oil on your hands, knead the dough for a minute or so, then form onto a piece of oiled heavy duty aluminum foil. Set aside to proof/rise for 10 to 60-minutes while you're dressing the dough, then carefully transfer to a bed of hot coals to bake until the bottom begins to brown, using another piece of lighter weight foil, tent the top of the pizza to get some top heat and bake until it is reasonably done. Remember, this is a backwoods pizza, anyone not inclined to like it is free to go to Pizza Hut, or order one from Domino's! LOL.
I've made pizza like this a number of times with the scouts.
Tom Lehmann/The Dough Doctor