Dutch Oven Pizza

Pizza in a Dutch oven?  Yes!  And easier than you may think!  Dutch ovens can be used for virtually any kind of cooking.  They aren’t just for stew as you can bake, boil, saute, fry, roast and slow cook in a Dutch oven.  Making a Dutch oven into a pizza oven is easy, simply add lots of heat.

There are no rules with pizza so be creative.

  1. Start with some kind of par baked crust – Freschetta, Boboli, Mama Mary’s or your own crust that has baked at 350º 10-15 minutes. 
  2. Add pizza sauce and spread to 1/3″ to the edge of the crust.
  3. Add a few handfuls of cheese if you please.  We like a combo of mozzarella and cheddar.
  4. Now for the toppings, this is where you can get creative.  For camping purposes, look for shelf stable items such as bagged pepperoni, canned olives, mushrooms, artichoke hearts, sun-dried tomatoes and/or pineapple.  I love to load pizza with fresh ingredients as well – dice everything for easy spreading (for do-ahead prep, chop and put toppings in baggies).  Try venison, shrimp, bell peppers, onion, spinach, smoked salmon, fresh basil, zucchini or roasted kale.  TOPPING TIP: Don’t pile toppings too high, the pizza will not cook properly.

Bake at 400-450, 15-25 minutes or until cheese in the middle is bubbly.

To get your Dutch oven to 400-450 degrees, preheat on a bed of coals and then place coals about 1″ apart for the bottom heat.  Load the lid with briquettes and check pizza when it starts to smell good.

Remove from Dutch oven by carefully lifting foil on to cutting surface.  Enjoy!

 

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