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Grilled Campfire Pizza

Grilled campfire pizza with a charred, crispy crust and bubbly melted cheese cooked on a grate over live coals. Personal flatbread-style pizzas get topped quickly and finished under a lid so the cheese melts while the bottom stays crisp.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough Store-bought or homemade
Brushing and sauce base
  • 1 olive oil For brushing
  • 1 cup pizza sauce Pizza sauce
Cheese
  • 2 cup mozzarella cheese Shredded
  • 0.25 cup Parmesan cheese Grated
Toppings and finishing
  • 0.5 lb pepperoni Toppings
  • 1 cup vegetables Chopped/ready-to-top
  • 0.5 lb sausage Optional toppings
  • 0.25 cup fresh basil Fresh, for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Portion and stretch
  1. Divide pizza dough into 4 portions and stretch each into a thin round, keeping the thickness even so it cooks through fast. Aim for rounds sized for your grate so they fit without crowding.
  2. Brush one side of each dough round with olive oil to help it brown and crisp on the grate.
Grill the crust
  1. Place each dough round oil-side down on the campfire grate over medium heat and cook for 2-3 minutes until the bottom is charred and crispy. Look for dark char spots and a set, firm surface.
Top and melt
  1. Flip the dough and quickly add pizza sauce, mozzarella cheese, and pepperoni, vegetables, and sausage onto the grilled side. Work fast so the crust stays hot enough for rapid melting.
  2. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy. Watch for bubbling cheese and crisped edges before removing.
Finish and serve
  1. Remove the pizzas from the grill and top with Parmesan and fresh basil. Slice and serve immediately while the cheese is still stretchy.

Notes

Pro tip: Stretch the rounds thin and don’t overload toppings—grilling time is short, and too much weight can make the crust soggy. Store leftovers covered in the fridge up to 3 days and reheat on a hot skillet or grill grate for the best crisp. Freezing isn’t recommended for optimal texture. For a lighter option, swap in part-skim mozzarella and use fewer ounces of sausage/pepperoni.