I had a hankering for pizza and I had heard of folks cooking one in the Dutch oven, so I thought I would give it a try. What better place to turn when you are looking for a Dutch oven recipe than Byron's website, so I headed over there and sure enough picked up a pizza recipe. I guess one day I will run out of recipes to try off of his site, but I don't think it will be anytime soon.
I ran out to the supermarket and purchased everything I didn't have, fired up the coals, and prepared the ingredients. Here they all are spread out on my kitchen table. I have already mixed the Italian seasoning and garlic powder into the meat.
Then I started browning the meat as indicated in the recipe.
After removing the browned meat and setting it aside, I wiped out the Dutch oven with paper towels. Then added the olive oil, crescent roll dough, and pizza sauce.
Then I added my main ingredients. This was for the whole family and since we have differing tastes, I tried to divide it up some. The boys got no ingredients (cheese only), my wife got meat only, and I added a generous helping of black olives and mushrooms to mine.
Here it is with the cheese added and ready to be put on the fire.
I have this thing on the coals now. I cooked it for about 25 minutes, rotating the pot and lid in alternate directions every 5 - 10 minutes or so. In hindsight, 20 minutes may have been better. The dough didn't get burned in the most technical sense of the word, but it was getting close.
Here is the finished product. It turned out very well. I think that one day I would like to try and make some homemade pizza dough and do the same thing over again. I've just always wanted to make homemade pizza dough, I can't explain it. Also, getting this pizza out of the Dutch oven whole proved to be impossible. So, I just sort of cut it into fourths in the pot and scooped the four pieces out.
Thanks again Byron for another fine recipe.
7 comments:
That Pizza looks great!! I can also recomend home made Pizza crust. Makes a big difference. Couple of tips:
1. Use a trivet and a Pizza grate. Makes it easier to get the pizza out and helps to prevent burning.
2. Turn the whole Dutch oven over and cook the Pizza on the lid! Makes it much easier to get out!!!
Looking forward to your next post!!
Gary
Dude, just let me know what it is going to take to get you to come to our Troop in a couple of years and I will get started on it. That is one fine looking pizza.
Thanks Gary,
I appreciate the comment and the advice. I will have to try one of your ideas the next time. So, do you just put a grate down in the bottom that elevates the crust an inch or so off the bottom and layer everything on top of that, or am I envisioning that incorrectly?
Thanks,
Mitch
Hey Mitchel,
Thanks, I appreciate it. I don't know how the Troop thing will pan out. I guess you better talk my son into it, after all he is the boss. However, at Tannehill this year I am planning on cooking Byron's Easy Cheesy Meat And Potatoes so please stop by for some.
Thanks,
Mitch
As far as getting the pizza out, I've seen some who put strips of parchment paper in the Dutch oven before they put the dough in and after it cooks, they just lift up the ends of the parchment paper and pull the dish out. I've actually never done pizza in a dutch oven before (done it on the grill), so don't know if that would actually work. I'll try it and see what happens.
Mitch,
Like the "Outdoor Cook" said, flip the whole oven upside down and make your pizza on the lid, elevated with 3 rocks. Assemble the rest of the oven and put coals all around the top & bottom. Pizza cooks right on the lid (greased a little) and slides right off to your searving plate or leave it on the lid to keep warm longer. I make my own pizza dough. I'll try to attach my recipe.
Post a Comment