[CH] Dutch Oven
Calvin Donaghey (gdonaghey@bitstreet.com)
Tue, 29 Feb 2000 21:39:05 -0600
Emile, Dewi, and others...
Dutch Oven cooking is one of the most versatile of outdoor cooking.
I have a 14" Dutch Oven with a flange lid that has cooked almost every
imaginable type of food. The flange lid has a raised outside edge which
holds cooking coals from falling off. For those of you who have Dutch
Ovens and have never cooked pizza in one, here is a really good recipe:
1 Box Jiffy Pizza crust mix- follow instructions on box, add 1/2 cup hot
water
Sauce:
1 package spaghetti sauce mix (McCormick is good)-or your favorite sauce
3 oz. tomato paste
1 tsp garlic powder or 1 minced clove
Blend sauce mix, paste and garlic with1 part Worcestershire to 3 parts
water to get sauce right consistency
Toppings:
Diced Canadian Bacon or meat substitute if you want vegggie pizza
Sliced ripe or green Jalapeno/habanero/etc. pods cut into thin discs..I
leave the seeds in unless too plentiful
sliced onion (handful)
sliced, chopped mushrooms (handful)
sliced seeded black olives (handful)
3 cups grated mozz. cheese
1 cup grated Monterrey Jack
Chipotle and/or pepper powder
Instructions:
Set oven over hot coals and pre-heat oven. Add coals to lid as well, a
good amount on top.
Mix dough and set in warm place 5 - 10 minutes.
Oil oven lightly with olive oil.
Roll out dough to shape /size of oven, flour lightly on bottom, set in
oven.
Reduce bottom coals by 1/2, or raise oven 6" or more above coals.
Replace lid and bake crust 2-3 minutes.(400 - 425)
Spoon on and spread sauce, then meat, then mozz. cheese.
Lay on onions, mushrooms, and peppers overlapping each other, sprinkle
on black olives.
Sprinkle on Jack cheese. Top with some good chipotle powder or pepper
powder.
Bake about 20 minutes (400 - 425), keeping top coals hot, bottom coals
medium to low. You have to experiment with bottom heat a little to keep
crust from burning, rotate lid occasionally to keep hot spots from
forming. MMmmm. Happy Girl Scout Leaders.
Calvin