Recipes for pizza and lasagna in Dutchoven?

I need to find some recipes for pizza and lasagna in a dutchoven. can any one plz give me some recipes or please give me a site name with i?





Thanks!Recipes for pizza and lasagna in Dutchoven?
here are several recipes from my camp dutch oven cook books i have written and published.





Basic Pizza Dough





2 tsp. honey


1 package active dry yeast (about 2 ¼ tsp.)


¾ cup warm water (100° to 110°)


2 ¼ cups flour, divided


½ tsp. kosher salt


Cooking spray


2 Tbs. stone-ground yellow cornmeal





In a large bowl, dissolve honey and yeast in water. Let stand 5 minutes or until bubbly. Add 2 cups. Flour and salt to the yeast mixture; stir until a soft dough forms. Turn dough out on a floured board and knead until smooth and elastic, about 6 minutes; add enough of the remaining flour to prevent the dough from sticking to your hands. (dough will feel slightly sticky) Place dough in a large bowl coated with oil turning dough to coat with oil. Cover and let rise in a warm place (85°) free from drafts for about 30 minutes or until doubled in size. Roll dough into a 12” circle about ¼” thick on a lightly floured board. Place the dough on a 14” Dutch oven lid, oiled and lightly coated with cornmeal. Lightly spray surface with cooking spray and cover with Dutch oven and let rest 15 minutes. Remove Dutch oven and prepare your favorite pizza with toppings of your choice.





B.B.Q. Pizza on a Lid





1 12” pizza crust


1/3 cup b.b.q. sauce


1 cup mozzarella cheese, grated


½ cup cheddar cheese, grated


1 pound diced cooked chicken


1 green pepper, sliced


½ medium red onion, sliced


2 Roma tomatoes, diced


1 bunch green onion tops, thinly sliced into rings





Use either a pre-baked 12” pizza crust or make your own 12” in diameter. Lightly oil a 12”Dutch oven lid and place crust on the lid. Spread the b.b.q. sauce within ½” of the outside edge. Evenly spread the cheese over the sauce and crust, next evenly spread the chicken, peppers, and onions over the top of the cheese. Place the pot over the lid and bake pizza with 22 coals on top and 16 coals under the lid. Bake 20 minutes. Brush coals and ash from the pot then remove the pot from the lid with leather gloves. Top with diced tomatoes and green onions. Serves 4 to 6





Here is one of my favorite dishes to do in a Dutch oven. It involves every type


of cooking imaginable in a Dutch oven. Again this is my own recipe. You are


welcome to use it, but if sharing, please give credit where do. Thanks! Laura





Sausage Stuffed Manicotti


David Herzog by permission from Laura Schmidt





Ingredients:


*** Crepes ***


1 ½ cups all-purpose flour


1-cup milk or more


3 eggs


½ tsp salt


olive oil sprayer





*** Filling ***


1 pound Hot Italian sausage


2 eggs


2 cups mozzarella cheese, grated


1/2 cup fresh parmesan cheese, grated


1 cup cottage cheese


1/4 cup dry bread crumbs


10 oz frozen chopped spinach, thawed %26amp; squished


salt and pepper


1/8 teaspoon nutmeg


1/4 teaspoon garlic powder





*** Tomato Sauce ***


2 cups Mushrooms, sliced


1 green pepper


1 onion, chopped


6 cloves garlic


1 26-ounce jar marinara sauce or tomato basil spaghetti sauce


1 14.5-ounce can diced tomatoes with basil, garlic and oregano


Dash of hot pepper flakes





***Topping***


1/2 cup mozzarella cheese, grated


1/4 cup fresh Parmesan cheese, grated


1 small can sliced olives

















Instructions: CREPES:


Coals: 6 to 8 coals


1. Place flour in bowl; whisk in milk, eggs and salt until smooth. Need


a real thin batter, may need to add more milk


2. Put DO lid upside down on lid stand with coals under to make a medium heat


3. Spray lightly with olive oil


4. Pour about 2 tablespoons on a hot Dutch oven lid. Spread into a


5-inch circle. Cook until set. Do not brown.


5. Repeat with remaining batter making 18 to 20 crepes.


6. Stack crepes between waxed paper. Set them aside.





Instructions: FILLING:


Coals: 20-25 coals


7. In a large pot sauté the sausage


8. Remove sausage from pan and set aside.


9. In a large bowl, beat the eggs lightly, add the remaining filling


ingredients and then the sausage; mix well and set aside





Instructions: SAUCE:


Coals: 20-25 coals bottom to fry, then 8-10 coals, bottom; 15-20 coals top


10. Mince green pepper, onions %26amp; garlic


11. In the same pot that you used for sausage, sauté onion mixture and the mushrooms,


12. Add the rest of the sauce ingredients. Simmer covered for 25 minutes until


thick. (Watch as you may need to add a bit of wine, beer or water).





Instructions: BUILDING THE MANICOTTI


Coals: 10 coals under, ring of 15 coals on lid


13. Pour half the sauce into a 12-inch shallow DO.


14. Take a crepe in your hand and place 3-4 Tbsp filling on crepe. Roll up. Place seam side down on filling. Repeat


15. Pour remaining sauce over manicotti.


16. Bake about 40 minutes at 350° oven


17. Sprinkle with remaining mozzarella, Parmesan cheese and olives; and bake


another 8-10 minutes until bubbly and heated through.


Serves: 6 to 10 people with 2 to 3 manicotti per person.





This is an ideal dish for a class or workshop, as it shows the use of a lid, how


to fry in a Dutch oven, how to simmer, and how to bake. It also makes a great


presentation pRecipes for pizza and lasagna in Dutchoven?
here are many recipes have fun