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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Dutch Oven Pizza Dutch Oven Recipes Back to the Dutch Oven Recipes page. Dutch Oven Pizza 1lb. of Hamburger, Sausage, Ham or any other meat ( just as long as you have 1 total pound of it) 3/4 Cup Chopped Onion 3 Cups Bisquick Baking Mix 1 1/2 cups Water 1 Jar = 15.5 oz. Spaghetti Sauce 1 can = 4 oz. Mushroom Stems & Pieces, drained 1 can = 2.25 oz. Sliced Ripe Olives, drained 1 Green Pepper, cut into chunks 2 Cups Shredded Cheddar Cheese If you have Pineapple Chunks you can add those too!!! Directions: In your 12" Regular Dutch Oven, or use a cast iron fry pan, cook meat and onions until brown. Mix the Bisquick and water until thoroughly moistened. You can put this in a big 1 gal. zip lock bag to mix up. Drain the grease out of you dutch oven from the meat. In your one gal. bag flatten out the Bisquick mixture as best you can.....you will not quite get it big enough for the 12" dutch, so when you put it in the dutch oven you will have to push it to the side a little. Be careful the side of the dutch oven will be hot. Next spread the spaghetti sauce carefully over the batter and top with the meat mixture, and remaining ingredients. Put 16 briquettes on the top and 8 on the bottom, bake about 30 minutes or until the crest is golden brown. Remember each time you lift the lid you add 15 minutes to the cooking time so try not to do that. If you use a cast iron fry pan on your meat and onions then you just need to preheat your dutch oven and oil it before you add the Bisquick mixture. You can also use roll dough, bread dough, or pop and fresh biscuits. You just smash them in the bottom of the dutch oven until you have the dough to the side of the dutch oven. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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