This is a simple variation of Pizza that can be made on the lid of a Dutch Oven. Basically, you are cooking on the Dutch oven upside down.
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 (a 10-inch and a 12-inch), so make sure to plan accordingly.
We’ve suggested some of our favorite toppings, but feel free to use your favorite pizza toppings, or whatever you may have on hand.
2 cans refrigerated classic pizza crust
2 cups pizza sauce
1 small package sliced pepperoni
1 onion, diced
1 green bell pepper, diced
4 cups (12 ounces) shredded mozzarella cheese
10-inch Dutch oven
12-inch Dutch oven
Unroll 1 can of dough onto work surface; press out into 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 half way through to bake on both sides. No lid is used.
Cut 2 long strip 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 (176 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.