Pizza is good anytime, anyplace. But it is especially tasty when it comes out of a dutch oven or right off the grill. We have been making pizzas on the grill for a long time and just recently starting making dutch oven pizza when we go camping.

There are so many different recipes out there for dutch oven pizza, but I found this recipe from Scouting Magazine, if you have never checked out their recipes, you should. I thought it was unique and gave it a try! I adapted it slightly to fit our needs, but we were super impressed at just how easy and tasty it was to make at the campsite!

This particular dutch oven pizza is best in a 12″ dutch oven. To keep our heat consistent on top and bottom we used around 8-9 coals on the bottom and 14-16 on the top. Once you get the hang of dutch oven temperatures it becomes much easier to cook with them.

As I always do, I did some of the prep work at home to alleviate taking time at the campsite to do it. You can add whatever pizza toppings you like, but before we left I sliced onions, green peppers, red pepper, and mushrooms. I also cut my pepperoni in half as the recipe called for. This is a really easy recipe and unique in that you don’t use crust but instead cut up dinner rolls. The whole family really enjoyed this one!

By the way –

Here’s our favorite Dutch Oven.

And here’s the best way to clean it.

Dutch Oven Pizza

 

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Author: Chelsey Janes

Recipe type: Main

Cuisine: Italian

Serves: 6

Ingredients

• 18 frozen dinner rolls, slightly thawed
• 30 pieces pepperoni, sliced in half
• 1 cup pizza or pasta sauce
• ⅛ tsp. garlic powder
• ⅛ tsp. paprika
• ½ tsp. Italian seasoning
• ⅛ tsp. onion powder
• ¼ tsp. basil
• 1 cup shredded cheese
• Cooking spray
• Toppings:
• chopped onions
• olives,
• peppers
• mushrooms

Instructions

1. Spray inside of Dutch oven with cooking spray. You can also line the dutch oven with tin foil and coat with cooking spray. Cut rolls into fourths with kitchen scissors. Cut pepperoni pieces in half.
2. Add sauce and sprinkle spices evenly on top and gently stir to distribute spices. Add pepperoni to the top of the sauce. Let rise until the volume doubles, about 45 minutes to an hour.
3. Let cook for 25 minutes. Lift lid and check for doneness. An additional five minutes or longer may be needed.
4. Remove oven from coals. Use a knife to cut away the crust from the edge of the dutch oven. Using heavy gloves, invert the pot onto the lid. Carefully lift off pot. Turn pizza right-side-up onto a wire rack or clean surface.
5. Top with shredded cheese, let melt for five minutes, and serve.

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