Steve B. wrote:
I do not have a freezer, thus the need for something to make and bake. Just me on the trip. Maybe the good old Kraft pizza mix?
You can also make a credible pizza from naan. To the best of my recollection it doesn't need to be refrigerated and can often times be found next to the Boboli. The garlic naan means there is one less ingredient you need to slice/dice.
This is my go to recipe for the tomato topping and I scaled it back for one:
Heat a dry skillet until smoking hot. Add about half a TB of olive oil, followed by halved cherry or grape tomatoes ( about 5 lil tomatoes should do you fine; use the rest for salads) and salt and pepper to taste. Saute for about 3-5 minutes until skins are charred and pulp starts to collapse. Take the pan off the heat source and add 1 crushed/smashed garlic clove, 1/4 tsp of hand or can-crushed fennel seeds (optional) plus red pepper flakes to taste into the skillet and mix, crushing the tomatoes with a fork or spoon until chunky.
Add shredded cheese (your choice) to grilled crust (heat on both sides makes for better melting action) followed by the tomato sauce and maybe some basil if you like it. Place laden crust on a grill with no heat under it or in oven to melt cheese and when the cheese is melted serve. You can always add any other toppings ('shrooms, cooked sausage, etc) you like just into the pan with the tomatoes.
I'm from "Nu Yawk City" thus have never eaten a Kraft's boxed pizza;).
