We are now in a Galveston, Texas campground right on the beach. My second attempt at a Dutch oven pizza was inspired by the location. I bought some frozen pre-cooked shrimp, the kind that goes in salads and such. I also found a frozen dough ball at an H-E-B supermarket of about 400 gram size. It was maybe a little too big for a 12" pizza but I did not cut it down. It turned out the dough ball was made in Minneapolis, my town, and really not local. I took the dough ball out of the freezer the night before and the morning of the pizza making I placed it in a bowl for a day while we visited Space Center Houston.
I pre-heated the Dutch oven with the coals. This time I used more on the top and as it turned out probably should have used less on the bottom. My next attempt I will go with lots of coals (24 + or -) on the lid and maybe no more than 8 on the bottom. I dropped the pressed out dough in the pot and shaped it as well as I could. With too much dough it bunched up a bit on the edge.
I dressed the pizza in the pot. First with my custom pizza sauce doctored with horseradish, some onion, and mozzarella cheese. I then added the shrimp and some more parmesan cheese on top. This pizza still took 18 minutes to bake. I'm resolved now that the crust will never get totally browned with this method. The bottom was totally brown this time. Thus fewer coals next time. I didn't coat the pot with olive oil this time and the pizza did not stick one bit. It popped out easily with a spatula.