Dutch Oven Pizza with Pear, Brie, and Prosciutto

Sliced Dutch oven pizza on a wooden cutting board.

Dutch Oven Pizza with Pear, Brie, and Prosciutto

This Dutch oven pizza is a fancy take on a simple pizza. Pear, brie, prosciutto, and arugula toppings give this deep dish pizza a fancy restaurant feel that you can cook in your own backyard.

Prep Time40

Cook Time15

Total Time55

Course: Main Dish

Cuisine: Camping Food

Keyword: Dutch Oven Pizza

Servings: people

Author: Susie Bulloch

Ingredients

Pizza Crust

2 packages active instant yeast
2 cups warm water 120-130 degrees F
1 teaspoon sugar
1 teaspoon salt
1 teaspoon honey
2 - 3 Tablespoons olive oil
4½ - 5 cups all purpose flour
1 - 2 teaspoons corn meal

Pizza Toppings

1 Tablespoon balsamic glaze
1 cup low-moisture mozzarella cheese shredded
⅛ red onion cut into thin slices
1 red pear sliced
4 ounces brie cheese cut into slices
2 ounces prosciutto thinly sliced
1 cup arugula
1 Tablespoon olive oil
1 pinch salt and pepper each

Instructions

Proof the yeast. In a large bowl, combine the water, yeast, and sugar. Set aside and allow to proof for 5 minutes.
Make the dough. Add the salt and honey to the yeast and then add in the flour 1 cup at a time, stirring until the flour is mostly incorporated before adding the next cup. Mix with a spoon until the dough becomes too thick and then begin kneading the dough in the bowl with your hands. The dough should be thick and soft, but not too sticky. Knead for 3-4 minutes.
Rise. Pour 1 Tablespoon of olive oil over the bread and knead again, forming the dough into a ball. Drizzle with an additional tablespoon of olive oil. Cover and set aside to let the dough rise for 30 minutes.
Preheat charcoal. Preheat the charcoal while the dough rises. It typically takes 20 minutes for the charcoal to get to the point where it is ready to cook.
Preheat the Dutch oven. When your dough has risen, begin preheating your Dutch oven. Use a shovel to move around the charcoal so you have 10-12 pieces of charcoal under the oven and 10-12 pieces on the lid of your Dutch oven. Let it preheat while you prepare your pizza (about 5 minutes).
Form the crust. Roll out a large sheet of parchment paper. Sprinkle it with the corn meal. Pour out your risen dough onto the parchment and start pressing it with your hands. Work from the middle and press with the heels of your hands until you have made a large 18-inch circle of dough.
Add toppings. Spread on the balsamic glaze, then sprinkle on the mozzarella cheese, red onion slices, brie cheese, prosciutto, and red pear slices.
Transfer pizza to Dutch oven. Lift and set aside the lid of your Dutch oven. Transfer the pizza while still on the parchment paper to the preheated oven. Press the sides of the dough into the parchment along the sides of the Dutch oven. Place 2 or 3 long metal skewers across the top of the Dutch oven before replacing the lid to create a vent for steam to escape.
Cook. Cook the pizzas until the edges of the crust are golden brown and the cheese has completely melted, about 25-35 minutes (start checking at 15 minutes, just so you can make any heat adjustments as needed).
Make remaining toppings. While the pizza cooks, mix up the arugula, olive oil, salt, and pepper in a small bowl and set aside.
Enjoy. Lift the edges of the parchment to help get your pizza out of the Dutch oven and transfer it to a large cutting board. Top with the arugula salad, slice, and serve immediately.

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