|Dutch Oven Recipes > Vegetarian Pizza|
|2||Tbs. olive oil||1||cup canned crushed tomatoes|
|1||cup diced red onion||2||cloves garlic; minced|
|1||cup diced green pepper||3/4||tsp. dry oregano|
|4||cloves garlic; minced||3/4||tsp. dry rosemary needles; crushed|
|1 3/4||cup sliced mushrooms||1/2||tsp. salt|
|1 1/2||tsp. dry oregano||1/2||tsp. ground black pepper|
|1||tsp. dry leaf basil||1||can crescent rolls|
|3/4||tsp. dry thyme||1||cup shredded Montery Jack cheese|
|1/2||tsp. salt||3/4||cup shredded provolone cheese|
Heat a 12" Dutch oven using 16-18 briquettes bottom until hot. To hot oven add olive oil, onion, bell pepper and garlic. Cook for 5 minutes stirring frequently. Add mushrooms, oregano, basil, thyme and salt. Continue cooking until vegetables are tender. Remove vegetables from oven and let cool. Wipe oven clean then lightly oil bottom and sides.
In a medium bowl combine crushed tomatoes, garlic, oregano, rosemary, salt and pepper; stir to mix.
Unroll the crescent rolls. Line the bottom of oven with a layer of flattened crescent rolls. Spread seasoned tomatoes evenly over top of flattened rolls. Spoon cooked vegetables evenly over the tomatoes. Sprinkle cheeses over the top.
Cover and bake using 8-10 briquettes bottom and 14-16 briquettes top for 20-30 minutes rotating oven and lid every 5 minutes.
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