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Flavorful Campfire Cast Iron Dutch Oven Pizza Recipe with 5 Summer Garden Toppings

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A quick and easy campfire pizza recipe cooked in a cast iron Dutch oven with fresh summer garden toppings, perfect for outdoor gatherings or backyard meals.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • 1 teaspoon (3g) instant yeast
  • ¾ cup (180ml) warm water (about 110°F/43°C)
  • 2 tablespoons (30ml) olive oil, plus extra for greasing
  • 1 teaspoon (5g) salt
  • 1 teaspoon (5g) sugar
  • 1 cup (240ml) canned crushed tomatoes or fresh summer tomatoes blended
  • 2 cloves garlic, minced
  • 5 fresh basil leaves, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • 1 tablespoon (15ml) olive oil
  • ½ cup (75g) cherry tomatoes, halved
  • ½ cup (60g) zucchini, thinly sliced
  • A handful of fresh basil leaves, torn
  • ¼ cup (40g) red onion, thinly sliced
  • 1½ cups (150g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese (optional)

Instructions

  1. In a mixing bowl, combine flour, instant yeast, sugar, and salt. Mix well.
  2. Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
  3. Transfer dough to a floured surface and knead for about 8 minutes until smooth and elastic. Add flour if sticky.
  4. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for about 45 minutes or until doubled in size.
  5. While dough rises, mix crushed tomatoes, minced garlic, chopped basil, salt, pepper, and olive oil in a small bowl. Adjust seasoning.
  6. Preheat cast iron Dutch oven over medium coals or campfire heat and lightly brush with olive oil.
  7. Punch down risen dough and shape into a circle slightly smaller than the Dutch oven diameter, about ¼ inch thick.
  8. Place dough into the oiled Dutch oven. Spread tomato sauce evenly, leaving a small border.
  9. Sprinkle shredded mozzarella cheese, then add cherry tomatoes, zucchini slices, red onion, and torn basil leaves. Optionally, sprinkle Parmesan cheese.
  10. Cover Dutch oven with lid. Place over medium heat coals and pile hot coals on lid. Cook for 15-20 minutes, checking after 12 minutes for golden crust and bubbling cheese.
  11. Remove carefully with heat-resistant gloves. Let pizza rest for a couple of minutes, then slice and serve.

Notes

Rotate the Dutch oven every 5 minutes for even cooking. If the bottom cooks too fast, lift it slightly off the coals using a flat rock or metal grate. Lightly grease the Dutch oven to prevent sticking. Avoid overloading toppings to keep crust crispy. Dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: campfire pizza, Dutch oven pizza, cast iron pizza, summer garden toppings, outdoor cooking, camping recipe, easy pizza, fresh vegetable pizza

Find it online: https://ariaappetite.com/flavorful-campfire-cast-iron-dutch-oven-pizza-recipe-with-5-summer-garden-toppings/