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Grilled Campfire Pizza

Grilled campfire pizza with a charred, crispy crust and bubbly melted mozzarella. Cook each thin round directly on a campfire grate, then top and finish under a lid for quick melty cheese.
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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 (store-bought or homemade)
  • 1 lb pizza dough (store-bought or homemade) Use store-bought for convenience or homemade for best flavor.
Brushing and base sauce
  • 1 tbsp olive oil for brushing Brush the dough to prevent sticking and encourage even browning.
  • 1 cup pizza sauce Use your favorite pizza sauce, thick enough to stay put on the crust.
Cheese and finishing
  • 2 cup mozzarella cheese, shredded Shred fresh or use pre-shredded for faster melting.
  • 0.25 cup grated Parmesan cheese Sprinkle right after grilling while the crust is hot.
  • 0.25 cup fresh basil Add at the end for bright, fresh flavor.
Toppings
  • 2 pepperoni Add a light, even layer so it doesn’t weigh down the crust.
  • 2 vegetables Use grill-friendly chopped vegetables (e.g., bell pepper, onion, mushrooms).
  • 1 sausage Slice thin so it heats quickly under the lid.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep dough and toppings
  1. Divide the pizza dough into 4 portions and stretch each into a thin round for quick, even grilling.
  2. Brush one side of each dough round with olive oil so it browns and crisps on the grate.
Grill the crust
  1. Place the dough oil-side down on the campfire grate over medium heat and cook for 2-3 minutes until the bottom is charred and crispy.
  2. Flip the dough and quickly add sauce, mozzarella cheese, and toppings to the grilled side so the toppings start heating immediately.
Melt and finish
  1. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy.
  2. Remove from the grill, top with grated Parmesan cheese and fresh basil, then slice and serve while the cheese is still bubbly.

Notes

For the best char without burning, keep the campfire heat at steady medium—move the grate slightly if the crust starts coloring too fast. Store leftover grilled pizza in the fridge up to 3 days; reheat on a hot skillet or grill grate until crisp. Freezing isn’t recommended because the grilled crust can soften after thawing. For a dietary swap, use a dairy-free shredded mozzarella and check that your pizza sauce is dairy-free to keep a similar melt.