Survival food is sustenance that can be made easily during a survival or emergency situation using mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.
Asparagus and Bacon Pizza on the Grill
By Karla Moore
When it comes to comfort food, pizza ranks at the top of the list for a lot of people, my family included. When you are in a survival situation, you have to use what is easily accessible and whatever food is on hand in your pantry to work with.
Since it’s spring here on the farm, we have an abundance of fresh asparagus to work with. So, while thinking about what to make for this week’s survival recipe, I was thumbing through my well worn copy of Jan’s Fabulous Food Storage Recipes by Jan LeBaron.
On page 162 Jan has a recipe for a Simple Homemade Pizza Sauce made entirely out of dried ingredients. This stuff is so good, and easy to make, that you never have to worry about running out of the canned sauce again!
First, preheat your grill to around 350º
Next, make your pizza dough. Here is a recipe that I’ve used for years. It will make one large-sized pizza.
1 pkg. dry Yeast (or 1 Tbs)
1 tsp. Sugar
1 cup Warm Water (105º to 115º F)
2 Tbs. Oil (I use Olive)
1 tsp. Salt
2 ½ cups all purpose flour (or bread flour if you have it)
Extra flour and cornmeal for dusting
In a medium sized bowl: dissolve yeast in warm water, add rest of ingredients. Beat vigorously with a spoon for 30 strokes. Cover and let rest for 5 minutes in a warm place.
¾ cup Water
¼ cup Tomato Powder
2 tsp. Sugar
2 tsp. Basil
1 tsp. Thyme
½ tsp. Garlic granules
1 Tbs. Oregano
Salt & Pepper to taste.
Whisk ingredients together thoroughly. Set aside for 5 minutes to fully rehydrate. The sauce will thicken considerably upon standing.
1/2 cup bacon-flavored TVP
Mozzarilla cheese, shredded
In a small bowl combine ½ cup bacon-flavored TVP in 1 cup water. Set aside.
If using fresh asparagus, cut into smaller pieces if desired, lightly steam for 5 minutes to partially cook it. I used about ½ pound for this recipe.
Lightly knead the dough. Pat the pizza dough out into a circle on a lightly-floured counter top. Transfer the dough onto a rimless cookie sheet that has been sprinkled with cornmeal.
When the grill is hot, slide the pizza crust directly off the cookie sheet onto the grate. It will puff up and cook quickly. Turn the dough over and cook until lightly brown. Take crust out of the grill.
Working quickly, spread the prepared sauce on top. (You probably won’t use the whole thing!) Drain the bacon TVP before adding to the Pizza. Add the cooked asparagus and sprinkle with cheese. You can use freeze dried, Parmesan, or fresh if you have it. (I used fresh Goat Milk Mozzarella I made earlier in the week.) I also sprinkled on some extra Italian Seasoning.
Bake until the cheese melts and the pizza is bubbly.