Dutch Oven Recipe
Dutch Oven Camp Pizza
I think everyone knows how to make pizza. I’m sure everyone loves to eat pizza, especially children. Why not have pizza during your next camping trip or backyard cook out. This is the simple recipe for pizza, everything is store bought. If you’re a Seasoned Dutch Oven Pro or Baker, then use your favorite pizza crust.
Crust can be store bought or homemade
1 Pizza Crust in a Tube
Toppings
1 package of Pepperoni or Cooked Sausage
1 pacakge of schredded Mozzarella and Parmesan Cheese
Bellpeppers, Mushroom and Onion, etc.
Add your favorite toppings, the combinations are endless.
Sauce
1 can of Tomato Sauce
Italian Seasoning
Garlic Powder
Minced Onion Flakes
I prepared the sauce and simmered it in my 5″ Baby Dutch Oven for about 20 minutes. Put two briquettes on the bottom and three on top.
Lightly oil the lid or apply corn meal so the pizza won’t stick. Assembly pizza right on the lid and place on a lid rack. Take a 12″ Dutch Oven and flip it over setting it on the lid. Add charcoals and bake.
Use welders gloves to handle the Dutch Oven. Be careful, the Dutch Oven is Heavy and HOT!
I don’t remember how many coals I used, but it was a lot. I put an even layer down and loaded the top. Baked it for about 40 minutes.
In your kitchen oven a pizza wil cook at 425 for 15 minutes, using a Dutch Oven this way gives you about 325 to 350 degrees. It also depends on the wind and outdoor temperature.
Give it a try, it’s fun to have pizza on a camping trip.
Beer Batter Bread
This bread recipe is about as easy as they come. The bubbles in the beer give this bread a nice lift. This bread could be used as a subsitute for biscuits. Slice the bread into thick pieces and cover with sausage gravy for a hearty filling breakfast.
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature
1/4 cup unsalted butter, melted
In a mixing bowl combine the dry ingredients. Add about three quarters of the beer, mixing as little as possible, the batter should be lumpy. Add more beer if needed.
Pour the batter into two small loaf pans, (See photos). Brush with the melted butter. Bake on a rack in a 12″ Dutch Oven for 30 to 40 minutes. Using 10 coals on the bottom and 16 coals on top. To check for doneness insert a skewer or toothpick, it should come out clean. Move bread to a rack to cool.
Having bread in camp for sopping up gravy or just to eat with a pat of butter is a hit on any camping trip.