Tortilla Trail Pizza: Easy Backpacking Pizza on Your Stove

Tortilla trail pizza is an easy, crowd-pleasing backpacking dinner: small flour tortillas topped with pizza sauce, mozzarella and pepperoni, cooked one at a time in a backpacking frying pan. Each pizza takes about 3 to 5 minutes over low heat, and everyone can build their own with their favorite toppings, which makes it perfect for groups and picky eaters.

Tortilla Trail Pizza has been one of our favorite backpacking meals for many years. We first made them on Boy Scout trips, when our cooking skills were limited to Ramen Noodles and Pop Tarts, because they were so easy to make. They're still a go-to today. Tortilla Trail Pizzas are also great for groups or when adventuring with picky eaters, since everyone can create their own pizza with their favorite toppings.

In this recipe

• Ingredients and gear
• How to make tortilla pizza on a backpacking stove
• How to keep it from burning or getting soggy
• Best backpacking pizza toppings
• How to pack pizza ingredients for the trail
• Breakfast, dessert and other variations
• FAQ

Ingredients

This recipe makes 6 small pizzas, enough for 2 people. Plan on 2 to 3 pizzas per person, more after a big day on the trail.

• 6 small (6-inch) flour tortillas
• 1 cup shredded low-moisture mozzarella (about 4 oz)
• 1 small pouch or squeeze packet of pizza sauce (about 5 oz)
• 2 oz pepperoni or your favorite toppings
• Optional: fresh basil, red pepper flakes, parmesan packets and hot sauce
• Optional: 1 tsp olive oil for crisping the tortillas

Gear

• Backpacking stove that can hold a low flame
• 6 to 8-inch backpacking frying pan, ideally nonstick, sized to fit your tortillas
• A lid or second pan to cover the pizza
• Spatula or fork

How do you make tortilla pizza on a backpacking stove?

Top a tortilla with sauce, cheese and toppings, then cook it covered over low heat for 3 to 5 minutes until the cheese melts and the bottom is golden.

1. Heat the pan. Set your pan on the stove over low to medium-low heat. Wipe it with a few drops of olive oil if you like a crispier crust.
2. Build the pizza. Lay a tortilla in the pan, then spread on a spoonful of pizza sauce, leaving a little room at the edge. Sprinkle on cheese and add your toppings. Keep it light so the center heats through before the bottom burns.
3. Cover and cook. Put a lid or a second pan over the top to trap the heat. Cook for about 3 to 5 minutes, until the cheese has melted and the bottom of the tortilla is golden brown.
4. Check the bottom. Lift an edge with a spatula or fork every minute or so. If the bottom is browning before the cheese melts, turn the flame down or lift the pan off the heat for a few seconds.
5. Slide it out and repeat. Slide the pizza onto a plate, a lid or a clean flat rock, add any finishing toppings like basil, parmesan or hot sauce and start the next one. Everyone can build their own while the last pizza cooks.

How do you keep tortilla pizza from burning or getting soggy?

Use low heat, cover the pan and go easy on the sauce and toppings. Backpacking stoves put out a small, hot flame, so the bottom of the tortilla can burn before the cheese on top melts.

• Turn the flame down. Low to medium-low is plenty. If your stove doesn't simmer well, lift the pan off the flame for a few seconds at a time.
• Cover it. A lid traps heat and melts the cheese in a minute or two instead of five.
• Go light on sauce. A thin layer keeps the tortilla crisp. Too much sauce makes it soggy and hard to slide out of the pan.
• Keep toppings small. Thin slices and small pieces heat through quickly.
• Crisp it first. For an extra crunchy crust, toast the plain tortilla for 30 seconds on one side, flip it and then add the toppings to the toasted side.

What are the best pizza toppings for backpacking?

Choose toppings that pack easily, don't spoil quickly and taste good without much cooking. Here are some of our favorites, but get creative and add your own.

• Meats: pepperoni, salami, Canadian bacon or shelf-stable bacon bits
• Veggies: red or green peppers, olives, mushrooms, artichoke hearts, jalapeño or sun-dried tomatoes
• Something sweet: pineapple from a snack cup or dried pineapple
• Finishers: fresh basil, red pepper flakes, parmesan packets (save those little packets when you order delivery) and Expedition Hot Sauce

How do you pack pizza ingredients for backpacking?

Pack everything flat and sealed, keep the cheese cold and plan pizza for the first night or two of your trip.

• Tortillas: keep them in their original bag or a gallon zip bag so they stay flat and don't dry out.
• Cheese: low-moisture mozzarella and hard cheeses like parmesan hold up best. Pack it cold in the middle of your pack. In hot weather, stick with hard cheese and parmesan packets.
• Sauce: small pouches or squeeze packets are lighter and less messy than a jar. You can also pack sauce in a small leakproof container.
• Toppings: cured meats like pepperoni and salami keep well. Chop any veggies at home and pack them in a small zip bag.
• Leave no trace: pack out all wrappers and scraps, and store your food in a bear canister or hang overnight.

Tortilla pizza variations

• Breakfast pizza: top a tortilla with rehydrated freeze-dried eggs, cheese and bacon bits.
• Dessert pizza: spread a tortilla with chocolate hazelnut spread or peanut butter and add a few mini marshmallows. Warm it covered for a minute until gooey.
• BBQ chicken pizza: use a packet of BBQ sauce and a pouch of shelf-stable chicken instead of pizza sauce and pepperoni.
• Pesto pizza: use a single-serve pesto packet in place of the sauce and top with sun-dried tomatoes.

More backpacking recipes

• Backpacking pad thai
• Backpacking stove popcorn (a great after-dinner snack)
• Dehydrated sriracha powder
• 5 easy steps for homemade dehydrated backpacking meals
• See all our trail recipes

Frequently asked questions

Can you make pizza on a backpacking stove?

Yes. Use small flour tortillas as the crust and cook them one at a time in a backpacking frying pan over low heat. Cover the pan so the cheese melts, and each pizza takes about 3 to 5 minutes.

What kind of pan do you need for tortilla pizza?

A nonstick backpacking frying pan about 6 to 8 inches across works best, sized to fit your tortillas. A lid or a second pan to cover it helps the cheese melt before the bottom burns. A pot lid can work in a pinch for very small tortillas.

How many tortilla pizzas per person?

Plan on 2 to 3 small 6-inch tortilla pizzas per person for dinner, more if you've had a big hiking day.

How do you keep cheese fresh while backpacking?

Low-moisture mozzarella and hard cheeses like parmesan hold up better than soft cheeses. Pack the cheese cold, keep it in the middle of your pack and plan pizza for your first night or two. In hot weather, hard cheese or shelf-stable parmesan packets are the safest choice.

How do you keep tortilla pizza from burning?

Keep the flame low, use a lid to trap heat so the cheese melts faster, and don't overload the toppings. Lift the edge to check the bottom often and take the pan off the heat for a few seconds if it browns too quickly.

Can you make tortilla pizza over a campfire?

Yes. Use a cast iron skillet over a bed of hot coals rather than open flames, and cover it with a lid or foil. Coals are hotter and less even than a stove, so check the bottom often.