Around the Scout office it means we chow down on pie from Village Inn, but I got this new Dutch oven gadget set and want to try out the inverted oven for pizza.
To celebrate, I am trying this recipe from Rhodes Bread with some of my own adaptions.
12” Deep Dutch Oven
CampMaid Lid Lifter inverted (see story in header)
CampMaid charcoal Holder
☐ 2 packages crescent Butter Flake or 18 Rhodes frozen dough [this works especially well if travel time is more than an hour]
☐ ½ pound ground sausage and/or Canadian bacon
☐ 1 package pepperoni slices (50+)
☐ 8 ounces shredded mozzarella cheese
☐ 8 ounces shredded cheddar cheese
☐ 1 can chopped olives
☐ 1 can sliced or a pound or fresh mushrooms
☐ 1 chopped bell pepper
☐ 1 (14 ounce) jar pizza sauce
☐ 2 teaspoons oregano or Italian seasoning
☐ 1 teaspoon onion powder
☐ 1 teaspoon garlic powder
☐ olive oil or pan spray
Attach the lid to the CampMaid Lid Lifter, invert and attach charcoal holder.
Arrange dough in the middle of lid.
Top with one cup of cheese.
Add in layers, pepperoni, sausage, Canadian bacon, mushrooms. chopped peppers and black olives.
Wipe remaining oil from oven and use it to cover the lid to let the dough rise a bit.
Planning Ahead for a Campout:
Brown sausage, drain, cool and store in a zip-lock bag.
Purchase shredded cheese or grate your own, and place into zip-lock bags.
Leave home with the dough still partially frozen, but cut them in quarters and they will be great when you arrive.
Serve and enjoy!