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| Dutch Oven Recipes > Campfire Dutch Oven Pizza |
| 1 1/2 | lbs. lean ground beef | 1/2 | medium red onion; diced |
| 2 | tsp. italian seasoning | 3 | Tbs. diced greeen bell pepper |
| 1 | tsp. garlic powder | 3 | Tbs. diced red bell pepper |
| salt and black pepper to taste | 1 | (8 oz.) can mushroom stems & pieces; drained | |
| 2 | Tbs. olive oil | 12 | black olives; sliced |
| 1 | can crescent rolls | 8 | oz. shredded Cheddar cheese |
| 1 | jar pizza sauce | 8 | oz. shredded Mozzarella cheese |
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Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, italian seasoning, garlic powder, salt and pepper; mix together with your hands. Drop ground beef by small pieces into the hot Dutch oven and fry until brown. Remove browned beef from Dutch oven 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 ground beef, red onion, bell peppers, mushrooms, olives, and top with Cheddar and Mozarella cheeses. Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 20-30 minutes until crust is browned on edges and cheese is bubbly. Serves: 6-8 [ Back ] |
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