As an ardent deer hunter I find myself out in the boonies more often not, and with my background in food, you can guess who ends up being the camp cook. I've made decent pizza (considering the circumstances) any number of times using nothing but my steel frying pan. Dough from scratch, butter or margarine in the pan, press the dough into the pan (after 18-hours cold fermentation), then apply sauce of slices of fresh tomato, followed by cheese, pepperoni, sausage, onion, and green peppers. Top heat is provided by the lid set to allow for moisture to escape during baking. The rest of the guys all identify it as "pizza" so it hasn't lost identity, and to date I've never had any complaints, except occasionally they complain that there wasn't enough, so it really isn't all that bad. It's also a great way to use up camp left overs too. By the way, that same frying pan is also used to bake dessert. Cake from a box mix, mixed with water, an extra egg, and pieces of canned fruit. The cake bakes while we're eating dinner and putting camp in order, by then the cake is finished baking and has cooled tolerably for serving. Again, no complaints.
Tom Lehmann/The Dough Doctor