DO Pizza

We made deep dish Dutch Oven pizza recently. Often I'll just cook them in the DO inside the regular oven, but we made two kinds of pizza and wanted both done at the same time, so I cooked them with charcoal inside our old charcoal grill - it hasn't seen much action since we got the camp chef. The camp chef wasn't really an option in this case, however, since you need to put more heat on the top than on the bottom when cooking breads.

We made alfredo chicken pizza with Bertolli's sauce and barbecue chicken pizza with Sweet Baby Ray's. Behold, the single piece of barbecue chicken pizza left at the end of dinner:

For the dough, I used our favorite, Jay's Signature Pizza Crust and put a little vegetable oil in the DO right before putting in the dough and let it raise a little while before topping it. I cook the chicken before putting it on the pizza, then just add sauce and cheese. The girls don't really like red sauces, so the alfredo sauce is a great alternative. It's just as easy to pour on alfredo or barbecue sauce and end up with a gourmet pizza as it is to add plain old Ragu. Sometimes I'll add bacon, ham, onions, green peppers, or whatever other toppings we have in the fridge.

The alfredo chicken pizza, had a bit of a problem. Since I cooked it in our charcoal grill, the legs of the bottom DO went through the grill and the bottom of the pot was resting directly on the charcoal, and the bottom of the crust actually burned. It turned out okay, since the crust around the edge was fine, so we scraped the toppings off the burnt part and stuffed it inside the puffy pan crust from the edge.

We always make pizza at scout camp, and I haven't had that problem before, since we stack the DOs on the ground. With the legs on the hard ground, the bottom of the pot stays just off the coals. The last time we made pizza at camp, we couldn't agree on what kinds of pizza to make, so we ended up making four. The four DOs stacked high were a sight to see. I'll have to see if I can find a copy of that picture.