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Dutch Oven Pizza

Dutch oven pizza with bubbling ruby-red tomato sauce and melted mozzarella, cooked over campfire coals. Press pizza dough into the pot, bake covered until the crust is golden, then slice right from the dutch oven.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 lb pizza dough
Sauce and cheese
  • 1 cup pizza sauce
  • 2 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • 1 Cornmeal, for dusting Use enough to lightly dust the inside of the dutch oven.
Toppings
  • 1 Toppings of choice: pepperoni, peppers, onions Use your preferred amounts.

Equipment

  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the dutch oven over campfire coals and lightly oil the inside, dusting with cornmeal for a nonstick base.
Assemble and bake
  1. Press the pizza dough into the bottom of the dutch oven, forming a slight edge so the crust puffs up.
  2. Spread the pizza sauce evenly over the dough to cover the surface for uniform flavor.
  3. Top with shredded mozzarella and your choice of toppings so the cheese melts around everything.
  4. Cover with the lid and place the dutch oven over coals with coals on top of the lid for 20-25 minutes, until the crust is golden and the cheese is bubbling.
Serve
  1. Slice and serve directly from the dutch oven.

Notes

Pro tip: Dust the dutch oven with cornmeal before adding the dough to prevent sticking, and rotate the dutch oven a quarter turn occasionally for even crust browning. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because the crust can soften. For a lighter option, use part-skim mozzarella and a thinner pizza sauce.