Make your own pizza—on a campout

Jake’s Bubble Pizza

Dutch Treat Bubble PizzaIngredients: 

12-inch Dutch oven with 15 coals on top, 9 coals below

18 frozen dinner rolls, slightly thawed (or two large tubes refrigerated biscuits)

30 pieces pepperoni (or favorite meat topping)

1 cup pizza or pasta sauce

⅛ tsp. garlic powder

⅛ tsp. paprika

½ tsp. Italian seasoning

⅛ tsp. onion powder

¼ tsp. basil

1 cup shredded cheese

Cooking spray

Optional: chopped onions, olives, peppers, or other pizza topping favorites.

Spray inside of Dutch oven with cooking spray. Cut rolls into fourths with kitchen scissors. Cut pepperoni pieces in half. 

Add sauce and sprinkle spices evenly on top and gently stir to distribute spices and meat evenly. Let rise until the volume doubles, about 45 minutes to an hour. If you use tube biscuit dough, you don’t need to wait for rising.

Place oven on top of charcoal briquettes and place briquettes on lid. Don’t peek for 25 minutes. Lift lid and check for “doneness.” An additional five minutes or longer may be needed, depending on weather.

Remove oven from coals. Using heavy gloves, invert the pot onto the lid. Carefully lift off pot. You may have to run a knife carefully around the inside of the oven to loosen the pizza before inverting. Turn pizza right-side-up onto a wire rack or clean surface. 

Top with shredded cheese, let melt for five minutes, and serve.

Serves: 4 to 6

H. Kent Rappleye, a former president of the International Dutch Oven Society, is an Eagle Scout and Vigil Honor member of the Order of the Arrow.

16 thoughts on “Make your own pizza—on a campout

  1. A better solution is to use Pita bread for the crust. When I was responsible for Cub Scout Family Camp, we had a bucket of ground beef, a bucket of sausage, a bucket of ham, pepperoni, cans of various veggies, big bags of shredded cheese, and spaghetti sauce. The kids would smear a spoonful of spaghetti sauce on their Pita bread, add toppings, then take them over to dutch ovens with a half-dozen or so on the bottom, and 10-18 on top. 3-8 minutes, depending, and the kids could eat. It worked for finicky eaters, if they didn’t like what they tried they could try again, and everyone was happy.

  2. Instead of spraying the dutch oven and inverting the pizza onto the lid, place an oversize sheet of parchment paper on the bottom and build your pizza on it. When the pizza is done just hold onto two opposite corners and lift out the done pizza.

  3. Just make the pizza on tin foil and set it in the dutch oven. When one pizza is done lift the pizza out by the foil and set another in to be cooked. I oversaw 12 dutch ovens and about 200 pizza’s at a church camp out this way.

  4. Another thing you can do that I’ve done, is place 3 small rocks in the bottom of the dutch oven, and build the pizza on a metal plate from the patrol’s cooking gear. If you wanted a bigger pizza, you could even use a heavy wash tub bucket as the dutch oven, and a heavy metal trash can lid (not used for trash, of course) upside down on the top, with proportionally more coals over and under. You can use a full size pizza pan this way.

  5. I don’t get it….if you invert it then it would be upside down on the lid. Unless you put the biscuit dough on top? The directions don’t say.

  6. I cooked this with the dutch oven inverted from the get-go. This way, when it’s done, you just lift the pot off of the lid.

    I’ve done it with fresh dough and also with a Boboli crust – good either way…

  7. Same ingredients as above, different technique…

    Use a 14″ dutch oven, add 1/2″ risers (stones, rocks, ceramic kiln lifts) to the bottom of the oven. Add cover and put it on 10-15 coals to pre-heat. Meanwhile, build your pizza in the 12″ skillet from a Scout cook kit. Use either Bisquik, or moosh up a tube or 2 of biscuits to make the dough. Spray the non-stick goop in the skillet and layer out the dough going up the sides to the top. Add toppings including the cheese, then quickly and carefully put the skillet into the pre-heated dutch oven. I use a set of Nomex gloves for this part. Cover and cook 25 minutes with about 10 coals under and 8-10 on top about 500* degrees.

    If you have more than one cook kit, you can prep more than one pizza- when the first is done, drop the next into the oven and add more coals. Repeat until everyone is fed, fat, & happy.

    Each skillet feeds 2-4.

  8. You could also make pizzas in pudgey-pie irons using two pieces of bread and whatever toppings you want. Just put it in your fire near a large amount of vodka and in five minutes or so, you have a pizza. It’s kinda like a grilled cheese, but it’s a pizza.

  9. Instructions look incomplete. What do you do with the dough & pepperoni after they are cut? Add sauce and spices to what?

  10. We did this recipe at a camp out and it went over good.

    2 pkg. crescent rolls
    8 oz. cheddar cheese
    1 can pizza Sauce
    8 oz mozarella cheese
    1-1/2 lb ground beef

    Shred all cheese.
    Brown ground beef, drain.
    Let dutch oven cool, then line with 1 package of rolls.
    Spread pizza sauce on dough.
    Add browned beef.
    Add all cheese.
    Form a crust on top with the 2nd package of rolls.
    Bake 30-40 minutes at 350 degrees.

    Serves 6-8 guests

  11. We use the 12 inch foil cake pans, and make individual crusts with the “Great Value” pizza dough pouches. One pouch makes one crust, and the foil pans make for easy cleanup.

  12. How about you do it in the frying pan from your patrol cook kit placed on three stones in the bottom of the DO? Allows heat to circulate around the pizzeria, cooking it through evenly no matter what you use for the crust and without hot spots burning the crust. Plus you wash the frying pan, which you can serve in at the table and cut to pieces to your hearts content.

    Plus you can increase your styles to deep dish, etc. plus you don’t gave to worry about the new kid cleaning the DO the right way.

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