CAMPFIRE DUTCH OVEN PIZZA

By á-1459

Ingredients

• 1 ½ pounds lean ground beef (or sausage)
• ½ medium red onion, diced
• 2 tsp Italian seasoning
• 3 tbsp green bell pepper, diced
• 1 tsp garlic powder
• 3 tbsp red bell pepper, diced
• Salt and pepper to taste
• 2 tbsp olive oil
• 8 oz. can mushroom stems and pieces, drained 12 black olives, sliced
• 1 can Crescent rolls* (or Rhodes bread dough)
• 1 jar pizza sauce
• 1 cup Cheddar cheese, shredded
• 1 cup Mozzarella cheese, shredded

Preparation

Step 1

Heat a 12” Dutch oven using 18-20 briquettes on the bottom until hot. In a medium bowl add meat, Italian seasoning, garlic powder, salt and pepper and mix together. Put meat into the hot Dutch oven and cook until brown. Remove meat and wipe oven down with a paper towel. Pour olive oil into Dutch oven and spread evenly over bottom of oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls. Spoon pizza sauce evenly over crescent rolls. Sprinkle evenly with seasoned meat, red onion, bell peppers, mushrooms, olives and top with the Cheddar and Mozzarella cheeses. Cover and bake using 8-10 briquettes on the bottom and 16-18 briquettes on the top for 20 to 30 minutes until crust is browned on edges and cheese is bubbly. *You can use ¾ of a loaf of Rhodes Bread Dough that has been defrosted in place of the crescent rolls if you desire more of a deep dish type pizza. Any type of pizza can be made in the Dutch oven. Try a chicken/pesto pizza by spreading pesto on the bread dough. Top with cheese, cooked chicken, onion, mushrooms, or whatever ingredients you prefer. Barbeque chicken pizza can be made the same way using barbeque sauce as the base and adding chicken and whatever ingredients you prefer. The only limit to the kind of pizza you can make is your imagination – beats store bought pizza hands down!!!!!