Go Back

Grilled Campfire Pizza

Grilled campfire pizza with a charred, crispy crust and bubbly melted mozzarella—perfect for an outdoor camping dinner. Each personal flatbread is grilled on the grate, then topped and covered so the cheese melts fast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough store-bought or homemade
Olive oil
  • 1 olive oil for brushing use as needed to coat the dough surface
Pizza sauce
  • 1 cup pizza sauce
Mozzarella cheese
  • 2 cup mozzarella cheese, shredded
Toppings
  • 1 pepperoni optional, plus any vegetables and sausage
Toppings
  • 1 vegetables optional toppings
Toppings
  • 1 sausage optional toppings
Grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese for finishing
Fresh basil
  • 0.25 cup fresh basil for finishing

Equipment

  • 1 Dutch oven

Method
 

Prep the dough
  1. Divide the pizza dough into 4 portions and stretch each portion into a thin round, aiming for even thickness so it grills uniformly.
  2. Brush one side of each dough round with olive oil to help it crisp and form charred spots.
Grill the crust
  1. Place the dough oil-side down on a campfire grate over medium heat and cook for 2-3 minutes, until the bottom is charred and crispy.
  2. Flip each dough quickly and immediately add the sauce, mozzarella, and toppings to the grilled side while the surface is hot.
Melt and finish
  1. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy.
  2. Remove from the grill, top with grated Parmesan cheese and fresh basil, then slice and serve.

Notes

For the best char and bubbly cheese, keep the heat steady (medium, not roaring) and work one pizza at a time so the dough doesn’t overcook before topping. Store leftovers covered in the fridge for up to 3 days; reheat on a hot grill or skillet to re-crisp. Freezing cooked pizza isn’t ideal for the crust, but you can freeze extra dough portions. For a lighter swap, use part-skim mozzarella and reduce the amount of cheese for similar melt with fewer calories.