Dutch Oven Stacked Pizza

Looking down into a Dutch oven with a stacked pizza inside, with olive and pepper toppings peeking through.

Stacked Pizza is a new and unusual way to present this favorite meal. Made with several layers of dough and ingredients, this pizza is more like a pie than a traditional single-layer version.

In order to make this pizza pie, you’ll need two sizes of Dutch ovens. This requires both a 10-inch and a 12-inch Dutch oven, so make sure to plan accordingly.

We’ve suggested some favorite toppings for this recipe, including peppers and olives. Feel free to use your favorite pizza toppings, or whatever you may have on hand.

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A Dutch oven stack pizza being cut in half, exposing the layers and oozing cheese.
Made with several layers of dough and ingredients, this pizza is more like a pie than a traditional single-layer version.
A fully cooked Dutch oven stack pizza removed from the Dutch oven and cooling on a table.
Bake for 30 to 40 minutes in 350 degree F (175 degree C) oven or until the dough around the pizza is fully cooked.
Looking down into a Dutch oven with a stacked pizza inside, with olive and pepper toppings peeking through.
Feel free to use your favorite pizza toppings, or whatever you may have on hand.

Dutch Oven Stacked Pizza Recipe

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Looking down into a Dutch oven with a stacked pizza inside, with olive and pepper toppings peeking through.
Stacked Pizza is a new and unusual way to present this favorite meal. Made with several layers of dough and ingredients, this pizza is more like a pie.
Preparation 30 minutes
Cook 50 minutes
Ready in 1 hour 20 minutes
Servings 8 Servings
CourseMain Dish
InfluenceItaly
DifficultyExperienced
MethodBake
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Ingredients

  • 2 cans refrigerated pizza crust
  • 2 cups pizza sauce
  • 1 small package sliced pepperoni
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 cups shredded mozzarella cheese

Equipment

  • 10 inch Dutch oven
  • 12 inch Dutch oven

Directions

  • Unroll 1 can of dough onto a work surface then press out into a thin layer. Cut out three to four 8-inch (20cm) rounds.
  • Partially bake for 5 to 8 minutes in the bottom of a 12-inch Dutch oven with 5 to 6 coals on the bottom (about 350 degrees F | 176 degrees C). Turn over halfway through to bake on both sides. No lid is used.
  • Cut 2 long strips of dough at least 1/2-inch (1.3cm) wider than the height of a 10-inch Dutch oven. Carefully drape the long strips of dough around the inside edge of the pan to line, leaving a 1/2-inch (1.3cm) hanging over the outside edge of the pan and the bottom of the pan open. Pinch seams to seal.
  • Carefully place one partially baked crust round in the bottom of the same 10-inch Dutch oven. Spread the pizza sauce over the crust.
  • Top with pepperoni slices, diced onions, and green peppers. Sprinkle with 1 cup shredded mozzarella cheese. Repeat to make 2 to 3 more layers.
  • Fold the overhanging dough over the top layer of the pizza to make a raised crust edge.
  • Bake for 30 to 40 minutes in 350 degree F (175 degree C) oven or until the dough around the pizza is fully cooked. Use 6 to 8 coals on the bottom and 12 to 15 coals on the top of the Dutch oven.
  • Let cool for 5 minutes before removing from the pan.

Nutritional Information

Sodium: 1628mgCalcium: 299mgVitamin C: 17mgVitamin A: 699IUSugar: 10gFiber: 3gPotassium: 319mgCholesterol: 61mgCalories: 520kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 2gSaturated Fat: 11gFat: 24gProtein: 24gCarbohydrates: 53gIron: 4mg

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Deb Basquez

About Deb Basquez

Dutch Oven outdoor camp cooking has been part of my life for the past 15 years. I love the versatility of the black pots. I am forever pushing the boundaries on what you can cook in them.

Learn more about Deb Basquez
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