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Grilled Campfire Pizza

Grilled campfire pizza delivers a charred, crispy crust with bubbly cheese—made on a grate over medium campfire heat. Cook the dough first, then top after flipping so the bottom stays crisp while the cheese melts fast under a lid.
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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: 1050
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough Store-bought or homemade; divide into 4 portions.
olive oil
  • 2 tbsp olive oil For brushing the dough rounds before grilling.
pizza sauce
  • 1 cup pizza sauce Use about 1/4 cup per pizza after flipping.
mozzarella cheese
  • 2 cup mozzarella cheese Shredded; helps create bubbly cheese over the toppings.
toppings
  • 0.5 lb pepperoni Optional; plus any vegetables/sausage you choose (as available).
  • 0.5 lb sausage Optional; use if you want a meat-forward topping mix.
  • 1 cup vegetables Optional; choose grill-friendly vegetables and distribute evenly.
parmesan and basil
  • 0.25 cup grated parmesan cheese Sprinkle after grilling for salty, nutty finishing.
  • 0.25 cup fresh basil Tear and add right before slicing and serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep dough and set up campfire grilling
  1. Divide the pizza dough into 4 portions and stretch each into a thin round. Keep the rounds even so they char quickly without burning through.
Oil and grill the crust
  1. Brush one side of each dough round with olive oil. This helps the grilled side develop crisp char marks and prevents sticking.
  2. Place dough oil-side down on the campfire grate over medium heat. Cook for 2-3 minutes until the bottom is charred and crispy, with visible dark blistering.
Top and melt cheese
  1. Flip the dough and quickly add pizza sauce, mozzarella cheese, and toppings to the grilled side. Work fast so the crust stays crisp and toppings don’t burn before melting.
  2. Cover with a lid or foil and cook for 3-5 minutes. Cook until the cheese melts and the bottom is crispy, watching for bubbling cheese at the edges.
Finish and serve
  1. Remove the pizza from the grill and top with grated Parmesan cheese and fresh basil. Slice immediately so the cheese stretches while it’s hot.

Notes

Pro tip: have toppings measured and ready before you flip, because the second cook is only 3-5 minutes—speed helps the cheese melt without over-charring the crust. Store leftover grilled pizza in the fridge up to 3 days; reheat in a hot pan or on the grill briefly to re-crisp. Freezing isn’t recommended for the best texture. For a lower-carb swap, use cauliflower or thin pre-made low-carb crust and keep toppings light so it still chars well.