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Campfire Pizza Nachos

Pizza nachos get a campfire twist with tortilla chips baked on a grill grate until the mozzarella melts and stretches over pepperoni and sausage. Layer chips and toppings in an aluminum pan, sprinkle with Parmesan and Italian seasoning, then cook until bubbly and gooey for easy outdoor cooking.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips Use standard salted tortilla chips for best crunch.
Cheese and toppings
  • 3 cup mozzarella cheese Shred fresh or use pre-shredded; keep it loosely packed.
  • 1 cup pepperoni slices Thin slices help it heat through evenly.
  • 1 cup Italian sausage, cooked and crumbled Have sausage fully cooked before assembling nachos.
  • 1 cup pizza sauce Warm for dipping.
  • 0.5 cup black olives Slice for easy topping distribution.
  • 0.5 cup bell peppers Dice into small pieces so they soften during cooking.
  • 0.25 cup Parmesan cheese Grate finely for better melting over the top.
  • Italian seasoning Sprinkle lightly and evenly.

Equipment

  • 1 sheet pan

Method
 

Assemble the nachos
  1. Spread half the tortilla chips in a disposable aluminum pan, forming an even single layer.
  2. Layer with half the mozzarella, pepperoni, Italian sausage, black olives, and bell peppers, distributing toppings to cover the chips.
  3. Add remaining chips and repeat toppings with the rest of the mozzarella, pepperoni, Italian sausage, olives, and bell peppers.
  4. Sprinkle Parmesan cheese and Italian seasoning evenly over the top.
Campfire grill and serve
  1. Place the pan on the grill grate over medium campfire and cook for 8-10 minutes until the cheese melts and looks glossy with lightly bubbling edges.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping.

Notes

Pro tip: warm the pizza sauce while the nachos cook so the dip is ready the moment the cheese finishes melting. Store leftovers in the fridge up to 2 days; reheat on a grill or in a hot oven until warmed through, though chips will soften. Freezing isn’t recommended for best texture. For a lower-fat swap, use part-skim mozzarella and turkey pepperoni or turkey sausage.