Easy Dutch Oven Pizza from Scratch

 Ingredients:

   Dough:

- 2 1/4 tsp (1 packet) active dry yeast

- 1 cup warm water

- 1 tsp sugar

- 1 tsp salt

- 2 1/2 cups all-purpose flour

- 1 tbsp olive oil (optional, but I used it and it turned out great)

- extra oil and flour or parchment paper to keep dough from sticking to oven 

 Toppings (whatever you want! Here're the ones I used):

- tomato sauce

- shredded mozzarella

- diced bell pepper

- diced yellow onion

- precooked grilled chicken with garlic

- balsamic glaze

 Instructions:

Beforehand:

- Mix water, sugar, and yeast. Let sit 5-10 mins until foamy

- Add salt and olive oil

- Stir in flour gradually until a soft dough forms. Knead 5-8 minutes until smooth and elastic

- Cover and let rise 45-60 minutes (until doubled)

 Assembly:

-  Preheat dutch oven: 8 coals on bottom, 20 on top. Lid on and wait 10 minutes.

- Lightly oil pan and sprinkle flour on top. OR use parchment paper

- Press dough into a circle slightly smaller than dutch oven

- Pre-bake crust: put just dough in dutch oven for 5-7 minutes

- Remove lid and add toppings 

-  Cover and cook another 10-15 minutes (or until cheese is melted and crust is fully cooked). Rotate orientation of oven and lid every 5 minutes. 

- Remove pizza from coals and slice. Drizzle glaze on top (optional)

 

 

 

 

 

 

 

 

 

 

 

Lemon Blueberry Clafoutis

 

• 5 large eggs
• ½ cup granulated sugar
• ¼ teaspoon kosher salt
• ¾ cup all-purpose flour
• 2 ¼ cup heavy cream
• Grated zest from 2 lemons
• ¼ cup lemon juice
• ¾ teaspoon vanilla extract
• 1 ½ cups blueberries about 7 ½ oz (you can totally use any fruit! I used strawberries in the photo)
• 1 tablespoon powdered sugar optional

INSTRUCTIONS

 

• In a chimney, light up 22 briquettes.
• Press a large sheet of parchment paper into a 10-inch Dutch oven.
• In a large bowl, whisk together eggs, sugar, salt and flour.
• Whisk cream, lemon zest, lemon juice and vanilla extract into the egg mixture. Whisk until smooth.
• Pour the batter into the prepared Dutch oven. Scatter blueberries over the batter.
• Cover the pot and place 8 coals underneath the Dutch oven and 14 coals on top (350°F) and bake for 40 minutes. The top will be lightly browned and a toothpick inserted into the center will come out clean when done.

Pumpkin Chocolate Chip Bread

 

• ▢
• Ingredients
       2 cups granulated sugar

• ▢1/2 cup butter, softened
• ▢3 large eggs
• ▢2 teaspoons vanilla extract
• ▢15 ounces canned pumpkin
• ▢2 3/4 cups all-purpose flour
• ▢1/2 teaspoon baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢3/4 teaspoon ground cinnamon
• ▢1/4 teaspoon ground cloves
• ▢1/4 teaspoon ground nutmeg
• ▢1/2 cup milk
• ▢12 ounce package chocolate chips

       Instructions

       

• Line the bottom of two 8.5 x 4.5 inch loaf pans with a piece of parchment paper. Get Dutch Oven ready to cook at 350 degrees.
• Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
• In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
• Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
• Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. It may be closer to 75 minutes if stating from a cold Dutch Oven. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Churros

 

CHURROS

Ingredients:
1 cup water
3 tbsp sugar
1/2 tsp salt
1 cup flour
1 egg
Oil for frying (vegetable or canola)
1/2 cup sugar + 1 tsp cinnamon (for coating) (just bring a bag of it)

Instructions:

1. Make Dough at Home
   Bring water, sugar, and salt to a boil. Remove from heat and stir in flour until a thick dough forms. Let cool for a few minutes, then mix in the egg until smooth and fully combined. Store in a piping bag or zip-top bag for transport.

2. Heat Oil
   Add 2–3 inches of oil to a Dutch oven. Heat over coals or fire to about 350–375°F. (No thermometer: drop in a small piece of dough—it should bubble and float when ready.)

3. Shape Churros
   Pipe 4–6 inch strips directly into the hot oil (you can do many shapes—I did hearts). Cut the dough with scissors or a knife.

4. Fry
   Cook 2–3 minutes per side until golden brown (some took longer than others). Do not overcrowd the pot. Remove with tongs or a slotted spoon.

5. Coat
   Roll in cinnamon sugar while still warm.

S’mores Casserole

 Ingredients

• 1 Pre Baked Angel Food Cake
• 6 Hershey’s Chocolate Bars
• 2 pkgs Honey Maid Graham Cracker Squares
• 1/2 lrg pkg Jumbo Marshmallows

Instructions 

 Step One: Tear the Angel Food cake into pieces and place in the bottom of the dutch ovenStep Two: Break the Honey Maid squares into pieces and cover the cake, mix a few pieces into the cake pieces.Step Three: Layer on the Hersheys Chocolate Bars (I used about 5 bars, you can use more or less depending on what you like).Step Four: Cover the top with the Jet Puffed Marshmallows.Five: Place on an already HOT grill and close the cover. Cook until the marshmallows are golden brown and toasted. About 5-10 minutes. Check frequently so they don’t burn

Use a 10 inch dutch oven and use 8-10 under and 12-15 on top for this recipe.  Check after 5 minutes. Then every 5 minutes after that. You just need to melt the marshmallows. 

John Wayne Eggs

1 dozen eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

2 cups cottage cheese 

1 lb pepper jack or Monterey Jack or cheddar cheese, grated

1 small can green chilis

1/2 cup melted butter

Beat eggs until lemon colored. Add everything. 350 for 30 minutes, or until lightly browned.

For Dutch oven:

Pour mixture into greased Dutch oven. 14 coals on top, 12 coals on bottom. Cook for 40 minutes—check to make sure it’s lightly browned.

This is our family’s traditional Christmas breakfast:) It adapted perfectly for the Dutch oven. Enjoy!

Detroit Style Pizza

**Ingredients**

**Dough:**

 * 300g (about 2 ¼ cups) bread flour

 * 5g (1 tsp) instant yeast

 * 9g (1 ½ tsp) kosher salt

 * 220g (about 1 cup) warm water

 * Olive oil (for greasing)

**Toppings:**

 * Sliced Muenster cheese

 * 12 oz low-moisture mozzarella cheese, cut into ½-inch cubes

 * 1 cup pizza sauce

 * Pepperoni (optional)

**Instructions**

 1. **Mix:** In a stand mixer bowl, combine the flour, yeast, and salt. Add the water and mix on low speed until a rough ball forms. Turn off the mixer and let the dough rest for 10 minutes.

 2. **Knead & Rise:** Mix on medium-low speed with the dough hook for 10 minutes until the dough becomes smooth and silky. Form it into a tight ball, cover the bowl, and let it rise in a warm place for about 2 hours (until doubled in size).

 3. **First Stretch:** Generously oil the bottom and sides of your Dutch oven. Put the pizza dough in and stretch it toward the sides. Cover and let rest for half an hour.

 4. **Second Stretch & Top:** Stretch the dough again so it reaches the edges. Line the perimeter of the Dutch oven with the sliced Muenster cheese so it rests against the sides for a crispy edge. Press the cubed mozzarella cheese evenly across the rest of the dough, add pepperoni if using, and spoon the sauce in thick stripes across the top.

 5. **Bake:** Cook for 30 minutes in the Dutch oven with 14 briquettes on the bottom and 30 briquettes on top.