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Grilled Campfire Pizza

Grilled campfire pizza with charred, crispy flatbread and bubbly cheese, cooked directly on a grate over medium heat. Personal-sized rounds are flipped mid-cook and finished under a lid so the toppings melt fast.
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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
  • 1 lb pizza dough store-bought or homemade
olive oil
  • 1 olive oil for brushing
pizza sauce
  • 1 cup pizza sauce
mozzarella cheese
  • 2 cup mozzarella cheese, shredded
toppings
  • 1 pepperoni
  • 1 vegetables bell peppers, onions, or other diced vegetables
  • 1 sausage sliced or crumbled, optional
parmesan and basil
  • 1 Parmesan cheese grated
  • 1 fresh basil torn

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Portion and shape the dough
  1. Divide the pizza dough into 4 portions and stretch each portion into a thin round. Aim for even thickness so the crust chars uniformly.
Grill the dough for a charred crust
  1. Brush one side of each dough round with olive oil. Keep the oiled side ready for the grate to help it crisp quickly.
  2. 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. Watch for dark char spots and a firm, set surface.
Assemble and finish melting
  1. Flip the dough and quickly add sauce, mozzarella cheese, and toppings to the grilled side. Work fast so the cheese starts melting before the crust cools.
  2. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy. Look for bubbling cheese and a crisp, browned underside.
Finish and serve
  1. Remove from the grill, top with Parmesan and basil, slice, and serve. Serve immediately while the cheese is stretchy.

Notes

Pro tip: Keep the dough thin and cook one pizza at a time so the fire stays steady; aim for medium heat to get char without burning the toppings. Refrigerate leftovers in a sealed container up to 3 days; reheat on a hot skillet or grill until crisp. Freezing is not recommended for best texture. Dietary swap: use part-skim mozzarella or a dairy-free cheese to reduce calories and still get melty results.