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Campfire Pizza Nachos

Pizza nachos made outdoors in a disposable aluminum pan—tortilla chips layered with pepperoni, mozzarella, and toppings, then melted over a campfire for gooey cheese stretching. Finished with Parmesan and Italian seasoning and served warm with pizza sauce for dipping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American Fusion
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chip base
  • 1 bag tortilla chips
Cheese and toppings
  • 3 cup mozzarella cheese, shredded
  • 1 cup pepperoni slices
  • 1 cup Italian sausage, cooked and crumbled
  • 1 cup pizza sauce (for dipping)
  • 0.5 cup black olives, sliced
  • 0.5 cup bell peppers, diced
  • 0.25 cup Parmesan cheese, grated
  • 1 Italian seasoning for sprinkling

Equipment

  • 1 sheet pan

Method
 

Assemble the nachos
  1. Spread half of the tortilla chips in a disposable aluminum pan so they form an even layer.
  2. Layer half the mozzarella, pepperoni, sausage, olives, and peppers over the first chip layer.
  3. Add the remaining tortilla chips and repeat the toppings to build a second layer.
  4. Sprinkle Parmesan cheese and Italian seasoning evenly over the top.
Melt and serve
  1. Place the pan on a grill grate over a medium campfire and cook for 8-10 minutes, until the cheese is fully melted and glossy.
  2. Remove from the heat and serve immediately with warm pizza sauce for dipping.

Notes

For the best melt, keep the campfire at medium heat so the cheese melts before chips brown too much. Store leftovers in the refrigerator up to 3 days; reheat on a hot grill grate or in an oven until warm (best texture within 1-2 days). Freezing is not recommended for nachos because chips soften. For a dairy-light option, use part-skim mozzarella and reduce the Parmesan slightly.