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Campfire Pizza Nachos

Campfire pizza nachos made in a disposable aluminum pan with tortilla chips loaded with pepperoni, mozzarella, and pizza toppings. Grill-cook until the cheese fully melts and stretches, then serve with warm 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: 780
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 bag tortilla chips
mozzarella cheese
  • 3 cup mozzarella cheese shredded
pepperoni slices
  • 1 cup pepperoni slices
italian sausage
  • 1 cup italian sausage cooked and crumbled
pizza sauce
  • 1 cup pizza sauce for dipping
black olives
  • 0.5 cup black olives sliced
bell peppers
  • 0.5 cup bell peppers diced
parmesan cheese
  • 0.25 cup Parmesan cheese grated
italian seasoning
  • 1 Italian seasoning for sprinkling

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Build the pan
  1. Spread half the tortilla chips in a disposable aluminum pan to form an even base layer. Keep chips loose so they stay crunchy at the edges.
  2. Layer with half the mozzarella, pepperoni slices, Italian sausage, black olives, and diced bell peppers. Distribute toppings evenly so every scoop has melt and flavor.
  3. Add remaining chips and repeat toppings with the rest of the mozzarella and pizza toppings. Press lightly only if needed to help toppings adhere.
  4. Sprinkle with Parmesan cheese and Italian seasoning over the top layer. Make sure the seasoning reaches the corners of the pan.
Melt and serve
  1. Place the pan on the grill grate over medium campfire heat and cook for 8-10 minutes. Look for melted, bubbling cheese with visible stretch and pepperoni starting to curl.
  2. Remove from the heat and serve immediately with warm pizza sauce for dipping. Plate carefully since the chips will be hot and the cheese will be molten.

Notes

Pro tip: cook just until the cheese melts and stretches—overcooking will soften the chips too much. Store leftovers covered in the fridge for up to 2 days; rewarm in a hot oven or on a grill until cheese loosens, then enjoy promptly. Freezing is not recommended because tortilla chips lose their crunch. For a lower-sodium option, use reduced-sodium mozzarella, pepperoni, and pizza sauce.