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Grilled Campfire Pizza

Grilled campfire pizza with a charred crust, melty mozzarella, and quick toppings cooked directly on a grate. Each personal flatbread gets flipped and finished under a lid so the cheese turns bubbly and 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: 900
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough (store-bought or homemade)
brushing and sauce
  • 0.5 tbsp olive oil For brushing the dough.
  • 1 cup pizza sauce Use for spreading after flipping.
cheese
  • 2 cup mozzarella cheese, shredded Shred for fast melting.
  • 0.25 cup parmesan cheese, grated Sprinkle after grilling.
toppings and herbs
  • 1 pepperoni Or swap in your preferred pizza toppings (vegetables, sausage, etc.).
  • 1 vegetables Chopped small so they heat through quickly.
  • 0.5 lb sausage Cooked if needed, then crumbled.
  • 0.25 cup fresh basil Finish with fresh leaves after grilling.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the dough
  1. Divide pizza dough into 4 portions and stretch each into a thin round, keeping the centers slightly thicker to prevent tearing.
  2. Brush one side of each dough round with olive oil so it browns quickly on the grate.
Grill until charred and crispy
  1. Place the oiled side of each dough round down on a campfire grate over medium heat and cook 2-3 minutes until the bottom is charred and crisp, with visible dark grill marks.
  2. Flip each dough and quickly add pizza sauce, mozzarella cheese, and your toppings to the grilled side so everything starts melting right away.
  3. Cover with a lid or foil and cook 3-5 minutes until the cheese melts and the bottom is crispy, watching for bubbling cheese and set edges.
Finish and serve
  1. Remove pizzas from the grill and top immediately with grated Parmesan and fresh basil, so the herbs stay bright and the cheese sets as you slice.
  2. Slice each pizza and serve hot, with cheese stretching from the charred crust.

Notes

Pro tip: If your campfire heat is uneven, rotate pizzas mid-cook for more uniform char and melting. Store leftovers airtight in the fridge up to 3 days; reheat on a hot skillet or directly on a grill grate for best crisping. Freezing cooked pizza is possible but may soften the crust. For a lighter option, use whole-wheat or cauliflower crust and part-skim mozzarella while keeping toppings and bake timing the same.