Dutch Oven Pizza
Prep Time: 15 min.
Bake Time: 30 minutes
A delicious deep dish pizza baked to perfection in a Dutch Oven. Hearty enough to satisfy the appetite being outdoors brings!
10 Rhodes White Dinner Rolls, dough thawed
12 inch Dutch Oven
Charcoal briquettes (approx. 25)
Pizza Toppings (Pepperoni, Sausage, Bacon, Peppers, Onions, Mushrooms Etc.)
Line your 12 inch Dutch Oven with parchment paper. Parchment paper not only gives you something to lift the pizza out with, but it also keeps your Dutch oven nice and clean. (So you can reload and make another pizza!) Spray parchment paper with non-stick cooking spray.
Place 10 Rhodes Rolls in the bottom of the Dutch Oven. Press dough out to fill the bottom of the pan to form the crust. Cover with lid and let dough rest about 15 minutes.
Prepare your charcoal briquettes. The pizza bakes at 350 degrees. So you will need 25 (17 on top, 8 on bottom).
Remove lid and top your pizza. Sprinkle dough with garlic salt; add a layer of pizza sauce, mozzarella cheese and your favorite toppings.
Before baking, vent the Dutch Oven lid. Place metal skewers underneath the lid to create a gap that allows steam to escape. You could also roll up some foil to create spacers if you don’t have metal skewers on hand. This will prevent your pizza crust from getting soggy.
Bake at 350 degrees by placing 17 charcoal briquettes on top of Dutch Oven Lid and 8 charcoal briquettes underneath the Dutch Oven. Bake for 25-35 minutes. You crust should be golden brown.