Jake's Bubble Pizza

Jake's Bubble Pizza

Jake’s Bubble Pizza

JAKE’S BUBBLE PIZZA

Ingredients

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. Place both the rolls and the pepperoni pieces in your Dutch oven.

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

By 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.

6 Comments

  1. I am a little confused. Do you put the dough pieces in first and then the topping or put the dough on top of the toppings so it is the bottom after inverting….? Or is this all mixed up together into one big mash up with the dough pieces distributed thoughout…?

  2. Agree with TimGinMN about the order of ingredient placement. I did make this for dinner tonight, added onions, peppers, and herbs from my garden along with dry salame, black olives and mushrooms. There was a bit of ‘slidage’ during the flipping.
    My wife proclaimed it the best pizza she’s ever had including all the big chains. Usually she doesn’t like most of what I make in a dutch oven.
    I completed the meal with Philmont Ranger cobber ala mode.

  3. I use parchment paper to line my Dutch oven and lift it right out of we don’t “spoon” it out. Ready made pizza dough from a can works really well, especially when making them for demonstrations at Cub Camps and WWebelo Woods. We add the cheese right in from the beginning and is turns out awesome.

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