Pine Ridge Pizza

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by Mason Boring, SAWS Board Member

Named after an east-west ridge in the heart of Citico Creek Wilderness.


  • 5 or so tablespoons of pizza sauce

  • 1 bag of Betty Crocker Pizza dough mix

  • 1.5 cups of grated cheddar/mozzarella

  • 3 slices of Benton’s Smoked Bacon

  • Portabellas - for a bonus, harvest some nearby Chicken of the Woods (Laetiporus speciosus)

  • Spinach

  • Few ounces of olive oil

​Cooking Instructions

  1. Mix dough first (not the whole bag). and oil your pan thoroughly.

  2. Form pizza dough.

  3. Add sauce, cheese, shrooms’, spinach, and bacon (pre-cooked).

  4. The trick is to have a very small flame. I’ve burnt too many pizzas in the backcountry so make sure, your stove is capable of a low, simmering flame. If needed, place small stones under the pizza crust after golden to get the cheese and toppings dialed in. Use a lid if you have one. Can be done in a pot but it’s easier to burn.

  5. Rinse and repeat to feed a second!

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