Dutch Oven Pizza

1 – can Refrigerated Crescent Dinner Rolls

1 pound Bulk Pork Sausage – cooked

1 cup Southern Style Hash Browns, thawed

1 cup Grated Sharp Cheddar cheese

5 Eggs – beat

1/4 Cup Milk

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/4 cup Parmesan Cheese

Preheat and oil your 12″ regular Dutch Oven Separate and place crescent rolls flat on the bottom of your dutch oven. Sausage on top of that Hash Browns next Cheddar Cheese next on top Beat eggs with milk, salt, & pepper. pour over the top of the pizza. Then top with Parmesan Cheese.

Put 15 Briquettes on the top and 10 on the bottom. Or do what we did and use the Camp chef Dutch Dome on a propane stove.

For those of you with cast iron stomachs, here's a super simple, kid friendly recipe to place in your camping file.

Pizza dough
3 Eggs
1/4 cup Milk
6 oz. Shredded Cheddar Cheese
6 oz. Shredded Mozzarella Cheese
3 oz. Deli Ham, sliced into 2 inch strips
6 slices Cooked Bacon, crumbled
5 Breakfast Sausages, cooked and sliced
1/4 cup Chopped Onion (optional)
Chopped chives for garnish (optional)

Directions:
1. Warm and Lightly oil your 12 inch regular dutch oven. You can use some of the bacon grease on the bottom if you like.
2. Pat or roll dough into bottom of oven to 1/4 inch thickness, raise dough slightly around edge of oven to form rim. Make little indentations with your fingertips in the dough, this helps the egg to settle and cook more evenly.
3. Beat the eggs with the milk, pour over the center of the crust. Use spoon or pastry brush to evenly disperse the egg.
4. Evenly cover the egg with strips of ham.
5. Scatter the sausages and onion over the ham. Add salt and pepper.
6. Cover with cheeses; top with crumbled bacon.
7. Bake at 450 degrees, 14 on the bottom and in a circle around the edge and 24 on top everywhere, for 15-20 minutes or until eggs are set and crust has browned.
8. Garnish with chives if desired.

Of course you do need to pre-cook the bacon and sausage but you could easily do that the night before. Or if you do it in the morning use some of the bacon grease on the bottom of your dutch oven. It will give the dough a bacon flavor! I used an 18 oz. package of pizza dough from the grocery store but you could also use the dough that comes in the tube or even make your favorite recipe from scratch. Spread the dough with your fingers or roll it to a 1/4 inch thickness, when you place it in the bottom of your oven raise the edge to prevent the eggs from leaking under the crust. You need a blazing hot oven to bake your pie so be sure to light a generous amount of coals. The pizza baked in 20 minutes with two rings of coals under the bottom and the top was completely covered with briquettes. If you are the kind of person who likes to eat cold pizza for breakfast you will definitely love this recipe. Next time you're in the mood for bacon and eggs, fire up your dutch oven and start out your day with a hearty slice of this hot, cheesy, truly amazing pizza.

This delicious Dutch Oven pizza will be a hit for your Halloween get together.

16 Rhodes Dinner Rolls, thawed to room temperature (makes 2 pizzas)
4-5 cups cooked, cubed chicken
16 ounce jar salsa
1 cup frozen corn, thawed
1/4 cup BBQ sauce
1/2 teaspoon cumin
15 1/2 ounce jar salsa con queso dip
2 cups shredded cheddar cheese
2 cups crushed nacho-flavored corn chips
1 cup sour cream

Directions:
1. Warm and Lightly oil your 12 inch regular dutch oven.
2. Combine 4 rolls and flatten into a 12-inch circle. If you like thin crust use 3 rolls or 3 1/2 rolls.
3. Place onto your 12" Dutch Oven.
4. Roll another 4 rolls into a 12-inch circle and cover with plastic wrap.
5. Combine chicken, salsa, corn, BBQ sauce and cumin and mix well.
6. Spread half of the mixture over the crust on the pizza pan.
7. Bake at 375°F 20-25 minutes. = 17 on top 12 on bottom
8. Remove from oven and spread half of the con queso dip over the warm pizza.
9. Carefully sprinkle half of the cheddar cheese along the outer edge of the pizza.
10. Put the Dutch Oven Lid back on the your Dutch Oven for 1-2 minutes to melt the cheese.
11. Remove from oven and place pizza on cutting board.
12. Cover everything but the melted cheese edge with half of the crushed nacho chips.
13. Slice into wedges and decorate the point with sour cream.

Repeat to make a second pizza.

Note. I like crunchie crust so I half way cook the pizza dough and then flip it over and add the chicken ect. You might have to add a little more oil when you flip it over.

Servings: 8
Skills: Intermediate
Prep Time: 30 min (not including thaw time)
Bake Time: 25 min
Adapted for Dutch Ovens from a Rhodes Recipe

For those of you with cast iron stomachs, here's a super simple, kid friendly recipe to place in your camping file.

2 Cups Bisquick
1/2 Cup Cold Water
1 - 7 1/2 oz Can Chili, your favorite
4-5 Hot Dogs, sliced thinly
1 1/2 Cups Shredded Cheddar Cheese
Any other fixin's that you like on your Hot Dog

Directions:
Warm and Lightly oil your 10 inch regular dutch oven.
In medium bowl, mix together Bisquick and water.
Stir or knead with hands until a soft ball forms.
Roll or pat dough into an 8 inch circle.
Transfer dough to prepared dutch oven.
Pat dough until bottom of oven is covered, pressing edges to form a crust.
Spread chili over crust, sprinkle with cheese and top with hot dog slices.
Bake at 425 degrees, 16 briquettes on top and 10 briquettes on the bottom, for 25-30 minutes or until cheese is bubbling and crust has browned.
If you like you can pre cook the crust a little and then it will be crunchy!
Makes 4-6 servings.

Form a dough with Bisquick and water, pat the dough into your oven, top with the chili dog fixins and in 25 minutes you've got a tasty and filling dutch oven pizza. The 'pizza' cooked in my 10 inch oven for 25 minutes with 10 coals in a ring around the bottom, 16 briquettes around the edge of the lid and 6 coals spaced evenly in the center. Let it cool for 10 minutes before slicing and polish it off with all your favorite hot dog toppings. One quick reminder, be sure to use only 7 oz. of canned chili, I couldn't find the smaller cans but used one half of a 15 oz. can instead.

Dough Ingredients: Dough = 3 to 4 Rhodes rolls depending upon how you like your crust. Pizza Ingredients: 1 - 15-ounce can Pizza Sauce = spread over dough how much you want. 1/2 cup Bacon or roughly 3 slices or if you like bacon you can do more. Make into Bits Pepperoni Slices as much as you like Ham = diced = as much as you want Onion = diced= as much as you like in your pizza 4 oz. Mozzarella Cheese Directions: 1. Cook bacon in the bottom of you 12" regular Dutch Oven until desired crispness is reached. Chop Bacon and set on paper plate. 2. Combine 4 rolls and flatten into a 12-inch circle. If you like thin crust use 3 rolls or 3 1/2 rolls. 3. Place onto your 12" Dutch Oven. Make sure you have a little of the bacon grease on the bottom. 4. Cook dough till 1/2 done and flip over 5. Layer with the rest of the ingredients as you like 6. Add Mozzarella Cheese on top of that 7. Bake at 375°F 20-25 minutes. = 17 on top 12 on bottom 8. Remove from dutch oven and cut into desired sizes. Servings: 8 Prep Time: 30 min (not including thaw time if rolls are frozen) Bake Time: 25 min or longer if it is really deep

2 11 oz. Tubes Refrigerated Bread-stick Dough 1 6 oz. Package Pepperoni Slices 1 8 oz. Package Fresh Mushroom Slices 1 26 oz. Jar Spaghetti Sauce, your favorite 8 oz. Shredded Cheddar Cheese Directions: 1. Warm and Lightly oil your 12 inch regular Dutch Oven. 2. Cut bread-stick dough into 1-inch pieces; place in a large bowl. 3. Add pepperoni, mushrooms and spaghetti sauce. 4. Toss to combine. 5. Pour into prepared dutch oven. 6. Bake at 400 degrees for 30 minutes. - 12 coals on the bottom and 24 to 26 on the lid 7. Top with cheese and bake an additional 5 to 10 minutes or until cheese has melted. Makes 6 servings. Snip the bread-stick dough into one inch pieces with kitchen shears then stir in the pepperoni, mushrooms and spaghetti sauce. You could easily change the ingredients by adding your favorite pizza toppings. Next time I think I'll try it with cooked and crumbled Italian sausage. In my 12 inch oven it baked for 30 minutes with 12 coals in a ring around the bottom and 24-26 on the lid, you need to keep the oven fairly hot for the dough to bake all the way through and rise. A fun, easy way to make dutch oven pizza and you know it will be elevated to gourmet status around the campfire.

Preparation Time: 45 minutes
Challenge Level: Easy

What You’ll Need:

2 8-ounce containers refrigerated crescent-roll dough
1 5-ounce pouch Boboli Original pizza sauce or your favorite
4 ounces (1 cup) shredded mozzarella cheese
3 ounces pepperoni, chopped
12-inch camp Dutch oven

What You’ll Do:
Preheat and oil your Dutch oven
Unroll crescent dough from containers.
Divide pizza sauce, cheese and pepperoni among the crescents and roll up each like a jellyroll.
Use 18 coals on the lid and 9 briquettes under the oven.
Bake for 15 to 20 minutes, until the crescent rolls become a golden brown.

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