Part of the fun of cooking in a dutch oven is sharing the hobby with other people; making pepperoni pizza is an easy first recipe to interest young Cub Scouts (or really anyone) in the art of outdoor cooking. There are several reasons why pizza is a great entry-level dish. First, the ingredients aren’t expensive and the cook time is relatively short. If you find that your first pizza is inedible, then you can just start over by making another pizza (assuming you have some extra ingredients).
This recipe is a little bit different because I’m going to cook a pepperoni pizza on the lid of a Lodge 12 inch, 6 quart Camp Dutch Oven. The advantage of cooking the pepperoni pizza this way is that it’s super easy to remove the pizza from the oven. You will want to have some heat resistant gloves and a brush to remove the coals; but, you’ll find the pizza tastes just as good as if you cooked the pepperoni pizza with the dutch oven, right-side up.
Pepperoni Pizza Ingredients
Listed below are the ingredients for a simple pepperoni pizza. If you don’t like pepperoni, you can substitute bacon, ham, or sausage. Do you like Hawaiian-style pizza? Use pineapple and Canadian bacon. The possibilities are endless.
- Pillsbury Pizza dough
- Contadina Pizza Sauce (squeeze bottle)
- Two peppers of your choice (I used one red and one yellow)
- Hormel Fresh Pepperoni
- Shredded Kraft Mozzarella Cheese
Here’s the gear you’ll need in order to pull off this recipe.
- Brush to remove coals from the dutch oven
- Heat resistent gloves
- Dutch Oven Lid Stand
- Lodge 12 inch, six quart Camp Dutch Oven
- Parchment paper
Cooking and Prep time
If you’re starting from a completely cold dutch oven, the cooking time will be about 35 to 45 minutes. You’ll need to allow about 20 minutes for the oven to get up to the full cooking temperature of 350 degrees Fahrenheit. If pre-heat your oven is pre-heated, then this recipe cooking time will be only 15 or 20 minutes.
- Preparation time: 15 minutes
- Cooking Temperature: 350 degrees Fahrenheit
- Coals: total 24, 16 on top, 8 on bottom
Pepperoni Pizza Assembly
The main work required is assembling your preferred ingredients. Keep in mind, you can be as creative as you’d like.
- Cut a piece of parchment paper and trim it to fit the lid of your camp dutch oven.
- Open the pizza dough and shape it to fit the parchment paper, then place the dough on the parchment paper.
- Spread pizza sauce on top of the dough. If you’re teaching young scouts, I recommend using pizza sauce in the squeeze bottle because the kids can easily control how much sauce is used. My recommendation is to use half of a 15 ounce bottle.
- Next, wash your and cut your peppers into slices (julienne-style). If you’re teaching young scouts, I’d suggest pre-cutting your peppers.
- Arrange the peppers on top of the pizza sauce.
- Sprinkle a cup (8 oz.) of the shredded mozzarella cheese on top of the pizza.
- Place pepperoni on top of your cheese and then bake the pizza.
- Next, place the dutch oven lid on the lid stand upside down with your pizza on the inside of the lid. Then, place the bottom of the Camp Dutch Oven on the lid so that the dutch oven closed but upside down.
- Place eight coals in a ring about the width of the lid and around the lid stand.
- Place the remaining charcoal on the dutch oven, and let your pizza cook.
Once your pizza is done cooking (and you’ll know by how good it smells), you’ll remove the dutch oven to reveal a perfect camp dutch oven pizza. Please watch our short youtube video (about 3 minutes) on how to get the pizza out of the dutch oven.
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