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Campfire Pizza Nachos

Pizza nachos with campfire flavor—tortilla chips piled with mozzarella, pepperoni, sausage, and toppings, then melted until bubbly. Finished with Parmesan and Italian seasoning and served 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips
Mozzarella cheese
  • 3 cup mozzarella cheese, shredded shredded
Pepperoni
  • 1 cup pepperoni slices sliced
Italian sausage
  • 1 cup Italian sausage, cooked and crumbled cooked and crumbled
Pizza sauce
  • 1 cup pizza sauce (for dipping) for dipping
Black olives
  • 0.5 cup black olives, sliced sliced
Bell peppers
  • 0.5 cup bell peppers, diced diced
Parmesan cheese
  • 0.25 cup Parmesan cheese, grated grated
Italian seasoning
  • 1 Italian seasoning for sprinkling to taste

Equipment

  • 1 sheet pan

Method
 

Assemble the nachos
  1. Spread half the tortilla chips in a disposable aluminum pan, spreading into an even layer so they crisp at the edges. Aim for a single layer with minimal stacking.
  2. Layer half the mozzarella, pepperoni, sausage, olives, and peppers over the chips, covering the surface for an even cheese melt. Distribute toppings so every bite includes a mix.
  3. Add remaining chips and repeat toppings with the rest of the mozzarella, pepperoni, sausage, olives, and peppers. Keep the layer fairly level to avoid uneven browning.
  4. Sprinkle the Parmesan and Italian seasoning over the top so it cooks into a savory finish. Look for an even speckled coating, not a single pile.
Melt over the campfire
  1. Place the pan on the grill grate over medium campfire and cook for 8-10 minutes until the cheese melts and looks glossy. Watch for bubbling cheese and pepperoni edges starting to sizzle.
  2. Remove from the heat and serve immediately with warm pizza sauce for dipping. Let it sit 1-2 minutes so the topping sets slightly before eating.

Notes

For best melt and no soggy chips, keep the pan in a stable spot and avoid flipping—let the cheese do the binding. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or on a grill grate just until warmed (chips may soften). Freezing is not recommended for nachos. Dietary swap: use turkey pepperoni or plant-based pepperoni to reduce saturated fat while keeping the same layered topping style.