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Dutch Oven Pizza Margherita

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"High temperature is a crucial element for making a good pizza. Using a cast iron Dutch oven over a fire is one of the best ways to ensure you have the high heat you need, short of installing a wood-burning brick pizza oven. This is a simple pizza recipe that uses canned sauce and store-bought dough for convenience. Of course, you can make your own sauce and dough if you are motivated. There's plenty of room here for variation. Just add whatever toppings you like."

List of Ingredients

â—¦ 1 (14- to 16-ounce) package refrigerated pizza dough, at room temperature
â—¦ 1 (7-ounce) can of pizza sauce
â—¦ 2 cups shredded mozzarella cheese
â—¦ ¼ cup julienned fresh basil leaves



Recipe

Press the pizza dough into a flat round, about the same size as the bottom of the Dutch oven (12 inches). Lightly oil the Dutch oven and press the pizza dough round into it. Spread the sauce onto the dough.

Place the Dutch oven over a bed of 15 hot coals, cover the pot, and place 20 hot coals on the lid. Bake for 15 minutes, until the edge of the dough begins to brown. Add the cheese, sprinkling it in an even layer over the sauce, replace the lid with the coals on top, and continue to bake for 5 to 10 more minutes, until the cheese is melted and bubbly.

Sprinkle the basil over the top, remove from the Dutch oven, and slice into wedges.
Serve hot.

Serves 4



• Camp Hack:
The hardest part of this recipe may be getting the hot pizza out of the very hot Dutch oven. To make it easier, before putting the dough into the Dutch oven, make a sling out of aluminum foil. The edges of the foil sling should hang over the sides of the pot. Use this sling to lift the cooked pizza out of the oven.

• Variation:
Add any of your favorite pizza toppings: sliced pepperoni, crumbled Italian sausage, diced bell peppers, caramelized onions, sliced mushrooms, or chopped fresh herbs.