One of my guilty pleasures. I watch these at night to relax (especially winter camping). There's something about fire pits and falling snow.  My favorite channels are Drew Simms, Go4x4, TrailRecon, and Matthew Posa. 

Oh, and... I'm definitely getting this tent.

Even though I'm from Chicago (and love Lou Malnati's deep dish), I prefer a good thin crust pizza. There's a place near my hometown that had the best version. I grew having it every Friday night. I spent years trying to perfect it, realizing that if you change one ingredient... it changes the entire pizza. The sausage needs to be mild and not that Johnsonville crap. I tried every imaginable mozzarella (from Trader Joe's to Kraft to gourmet stuff) until I found that Sargento's worked best. The sauce needs to be the same, too. Nothing fancy.  Classico's Traditional sauce does the job.

What you need...

• Thin pizza crust (I use lavash bread, but a Boboli is fine)
• Sargento shredded mozzarella
• Classico Traditional Pizza Sauce
• Mild Italian sausage
• White onion (sliced paper thin)
• Green pepper (sliced paper thin)
• Whole white mushrooms (sliced thin)
• Italian seasoning
• Cracked black pepper
• Butter (just a little; melted)
• Spoon
• Brush (mine is silicone)
• Parchment paper

Start by partially cooking the Italian sausage (not too much; just enough). Set aside on a paper plate. Melt some butter in the microwave (about 30 seconds; cover it; I use a tiny glass bowl). Put the pizza crust on some parchment paper. Brush the melted butter over every nook and cranny. Spoon the pizza sauce on (I like a lot of sauce; same thing... cover every inch, ideally by hand; I use disposable gloves). Take a few handfuls of the mozzarella and spread evenly. Crumble the sausage and spread it out (not too much, but ideally every bite should have a piece). Put the veggies on (same; spread them out; every bite should have some). Put down another few handfuls of cheese (just covering everything; don't use too much).  Sprinkle a little Italian seasoning over the pizza and do the same with the cracked pepper.  

As for your oven... if it's lavash bread (thin, cracker-like crust), go with 400 for about 17 minutes. Put it on the middle rack. Turn the light on about 10 minutes in. Once it's starting to brown (i.e. looks like the pic), take it out. If it has its own directions (I think Boboli is about 425), that's fine. Just keep checking (without opening the oven door). You want to make sure it's brown (like my pic), but not TOO brown.

Take it out. Cut into squares. Enjoy.

I typically make about 5-6 on a weekend. I eat one of them and vacuum seal & freeze the others. Why? I now have homemade frozen pizza ready within minutes.

You can't find this on Spotify or Apple Music, but... great Cuban track.

Yes... I'm a Springsteen fanatic, but I think for good reason. As I've rambled on about before... he's "other level" when it comes to artists. Look, I think Bob Dylan is a brilliant songwriter (probably the best). I also realize Bruce (like Bob) doesn't have the best singing voice (he's more of a songwriter and live performer than singer).  That said, more so than anyone else... he's a genius at interpreting and re-inventing songs, including his own. Whether it's "Staying Alive" by the Bee Gees... or this.

"Open All Night" is a track from his acoustic masterpiece, Nebraska. I'll give you the original track (recorded in his bedroom on crude equipment, meant for demos to play to the band for what would become Born in the USA; he ended up releasing the raw demos as is)... and then the version he re-imagined for a concert in Dublin.