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Campfire Pizza Nachos

Pizza nachos made campfire-style with melted mozzarella, pepperoni, and Italian sausage over tortilla chips. Layers of toppings bake on a grill grate until the cheese stretches, then serve 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: 780
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 bag tortilla chips
mozzarella cheese
  • 3 cup mozzarella cheese shredded
pepperoni slices
  • 1 cup pepperoni slices
Italian sausage
  • 1 cup Italian sausage cooked and crumbled
pizza sauce
  • 1 cup pizza sauce for dipping
black olives
  • 0.5 cup black olives sliced
bell peppers
  • 0.5 cup bell peppers diced
Parmesan cheese
  • 0.25 cup Parmesan cheese grated
Italian seasoning
  • 1 tsp Italian seasoning for sprinkling

Equipment

  • 1 sheet pan

Method
 

Assemble the nachos
  1. Spread half the tortilla chips in a disposable aluminum pan, making an even single layer. Aim for full coverage so toppings melt across the surface.
  2. Layer with half the mozzarella, pepperoni slices, Italian sausage, black olives, and bell peppers in the pan. Distribute each ingredient so every chip has a chance to be topped.
  3. Add remaining chips and repeat the toppings to build a second layer. Press very lightly so the chips hold the toppings in place.
  4. Sprinkle Parmesan cheese and Italian seasoning evenly over the top layer. Use a light, even dusting so the flavor spreads as the cheese melts.
Cook over the campfire
  1. Place the pan on the grill grate over a medium campfire and cook for 8-10 minutes. Watch for the cheese to fully melt and start stretching at the edges.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping. Let it rest for 1 minute so the cheese settles and the layers stay intact.

Notes

Pro tip: warm the pizza sauce while the nachos cook so you can dip right away when the cheese is stretchy. Store leftovers covered in the refrigerator up to 3 days; reheat on a grill or in a hot oven until warmed through. Freezing isn’t recommended for best chip texture. For a lower-fat option, swap part-skim mozzarella for the shredded mozzarella.