Pear, Brie & Prosciutto Dutch Oven Pizza Recipe

This Dutch oven pizza elevates a simple pie into something special. Topped with pear, brie, prosciutto, and peppery arugula, this deep-dish pizza delivers a restaurant-quality flavor you can make at home or over coals in your backyard.

Homemade Pizza in a Dutch Oven

A great Dutch oven pizza depends on three things: a sturdy yet tender crust, smart assembly of toppings, and high, even heat. The dough for this recipe is formulated to crisp on the outside from the hot cast iron while finishing soft and chewy inside. It comes together in about 30 minutes—just enough time for coals to ash over or your oven to preheat.

Deep-dish pizzas aren’t baked flat; they’re pressed into a pan with vertical sides so the edge becomes a golden crust that holds a bounty of toppings in the center. This version pairs sweet red pear with creamy brie, salty prosciutto, and fresh arugula, balanced with a touch of balsamic glaze. You can swap toppings to suit your taste, but avoid piling on too much sauce, cheese, or very wet ingredients—those can make the pizza soggy.

High heat and cast iron are the keys to success. Whether you cook over charcoal or in an oven, aim for steady, strong heat so the crust browns and the interior cooks through while the cheese melts perfectly.

How to Make Dutch Oven Pizza

Follow these steps to make a Dutch oven deep-dish pizza:

1. Make the dough. Prepare the pizza dough as directed in the recipe. The dough is designed to handle the high heat of a Dutch oven while remaining tender inside.
2. Preheat. If cooking with charcoal, light the coals and let them ash over while the dough rises. Arrange about 10–12 coals under the Dutch oven and the same number on the lid to preheat it. If using an oven, preheat a cast-iron pan to 400°F (200°C).
3. Assemble the pizza. Roll out a large piece of parchment paper and dust it with cornmeal. Press the dough into an 18-inch circle, then top with balsamic glaze, shredded mozzarella, thinly sliced red onion, slices of brie, prosciutto, and sliced red pear.
4. Transfer to the Dutch oven. Carry the pizza on the parchment into the preheated Dutch oven and press the dough up against the sides to form the crust rim.
5. Bake. Replace the lid and cook about 25–35 minutes, checking at 15 minutes to make sure heat is even. The pizza is done when the crust is golden and the cheese is melted.
6. Add arugula and serve. While the pizza bakes, toss arugula with a tablespoon of olive oil and a pinch of salt and pepper. When the pizza is finished, remove it using the parchment, top with the arugula mixture, slice, and serve immediately.

How Long to Cook Dutch Oven Pizza

Expect about 25–35 minutes of cooking time, though factors such as dough thickness, coal temperature, and heat distribution around the Dutch oven will affect timing. Start checking at 15 minutes and adjust as needed. Look for a golden-brown crust and fully melted cheese.

Tips for Making Deep Dish Dutch Oven Pizza

These tips will help your deep-dish pizza turn out great:

• Create a vent. Lay two long metal skewers across the top of the Dutch oven before replacing the lid to let steam escape. This prevents sogginess and helps the crust brown evenly.
• Consider personal pizzas. The crust recipe makes one large thick pizza, but you can divide the dough to make two smaller pies that fit a 14-inch Dutch oven or cast-iron skillet.
• Use the oven if needed. If you’re not using coals, the method works in a 14-inch cast-iron skillet in a 400°F oven. Two 8-inch cake pans also work as a substitute, though they won’t retain heat as well as cast iron, so the crust may be less crisp.

Recipe Overview

Here’s a concise summary of what you’ll need and the method to make Dutch oven pizza with pear, brie, and prosciutto. Quantities and full instructions follow the recipe card below.