Go Back

Campfire Pizza Nachos

Pizza nachos meet outdoor campfire cooking with a sheet-pan-style melt: tortilla chips layered with pepperoni, shredded mozzarella, and toppings, then grilled until bubbly. Expect stretchy cheese and visible pepperoni with a warm pizza sauce dip.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American Fusion
Calories: 1020
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 tortilla chips 1 bag total
Cheeses & toppings
  • 3 cup mozzarella cheese, shredded shredded for best melt
  • 1 cup pepperoni slices visible slices on top
  • 1 cup Italian sausage, cooked and crumbled use pre-cooked sausage
  • 1 cup pizza sauce (for dipping) warm for serving
  • 0.5 cup black olives, sliced slice evenly for even bites
  • 0.5 cup bell peppers, diced dice small for faster heating
  • 0.25 cup Parmesan cheese, grated grated for browning
Seasoning
  • Italian seasoning for sprinkling sprinkle to taste

Equipment

  • 1 sheet pan

Method
 

Build the pizza nachos
  1. Spread half the tortilla chips in a disposable aluminum pan for an even base.
  2. Layer half the mozzarella, pepperoni, sausage, black olives, and bell peppers over the chips.
  3. Add the remaining tortilla chips and repeat the toppings to fully cover the pan.
  4. Sprinkle Parmesan cheese and Italian seasoning evenly over the top for a flavorful finish.
Melt on the grill
  1. Place the pan on a grill grate over a medium campfire and cook for 8-10 minutes until the cheese fully melts and starts bubbling with melted, glossy patches.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping.

Notes

For the best campfire melt, keep the fire at “medium” so the cheese can melt before chips over-crisp; if your grill is hot, rotate the pan once during cooking. Store leftovers in the refrigerator up to 2 days, then reheat in a hot oven or on the grill grate until warmed. Freezing isn’t recommended because chips lose their crunch after thawing. For a lighter option, use part-skim mozzarella and turkey or chicken sausage while keeping the same layering method.