Two things that I like the most in life, breakfast and pizza. Combine them and you have a winning combination. I make a lot of homemade pizzas and breakfast pizzas when I am at home, but wanted to find a great pizza recipe that I could make camping. I had used a dutch oven a few times and was still learning the ropes when I tried this deep dish breakfast pizza. Needless to say it was a huge hit and I have now been using my dutch oven on all kinds of dishes.

There is definitely a learning curve to using a dutch oven and for this recipe I found that about 8 coals on the bottom of the dutch oven and 15 on top gave me just about the right heat. I did get a good fire going before hand and let it burn down to coals. Once you get the hang of it, cooking with a dutch oven is fun!

When I first looked at this deep dish breakfast pizza from Mark My Territory, I wasn’t sure if it would be a very camping friendly choice. But I made some adaptions and got a lot of it prepared before we even left the house, making it a snap at the campsite. I cooked the bacon, sausage, garlic, peppers, onions, and mushrooms. Once done I put those in a container that easily fit in the cooler. I don’t like bringing a cartoon of eggs with so I went ahead and beat the eggs and spices and put them in a ziploc bag for easy storage. Doing these little things before heading out made for a much more relaxing trip and a lot easier to prepare when we got up in the morning.

Dutch Oven Deep Dish Breakfast Pizza

 

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Author: Chelsey Janes

Recipe type: Breakfast

Cuisine: American

Serves: 6

Ingredients

• 6 Strips of Bacon, crumbled
• ½ pound Breakfast Sausage, crumbled
• 1 clove garlic, minced
• ½ Green Bell Pepper, chopped
• ½ Red Bell Pepper, chopped
• ½ Onion, chopped
• 5 Mushrooms, sliced
• 1 Tube Refrigerator Crescent Rolls
• 6 Eggs, beaten
• 1 Teaspoon Italian Seasoning
• ½ Teaspoon Red Pepper Flakes
• Salt & Pepper, to taste
• 1 cup Shredded Mozzarella Cheese
• 1 cup Shredded Cheddar Cheese

Instructions

1. Spray Dutch Oven with nonstick spray. If you want an easier cleanup, line Dutch Oven with tin foil. Spray tin foil with nonstick spray.
2. Cook bacon, drain grease. Set aside to cool. Crumble once cooled.
3. Brown sausage, drain grease. Mix in garlic, peppers, onions and mushrooms in with sausage. Saute until softened – about 5 minutes. Stir in crumbled bacon. Remove mixture and set aside.
4. In dutch oven unroll crescent rolls and line base. Create the “crust” of the pizza by pinching the dough vertically along the side of the Dutch Oven, up to 1″.
5. Fill the crust with meat and veggie mixture. Beat eggs. Add in Italian seasoning, red pepper and salt & pepper. Pour over meat and veggie mixture.
6. Sprinkle cheese on top of egg, meat & veggie mixture. Cover Dutch Oven with lid and place on fire. Bake 25 – 35 minutes or until eggs are no longer jiggly in the middle.
7. Remove from fire. Let cool a few minutes, slice, serve up and enjoy!

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