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Grilled Campfire Pizza

Campfire pizza grilled on a grate for a charred crust and bubbly, melted mozzarella. This outdoor pizza uses quick cook times with a lid/foil to melt cheese evenly.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

pizza dough
  • 1 lb pizza dough Store-bought or homemade.
brushing and sauce
  • olive oil for brushing
  • 1 cup pizza sauce
cheese
  • 2 cup mozzarella cheese, shredded Shred for best melt and stretch.
  • grated Parmesan cheese
toppings
  • pepperoni Optional; use other vegetables, sausage, etc. as desired.
  • vegetables Optional mix for topping.
  • sausage Optional; can swap for extra vegetables.
  • fresh basil Add after grilling.

Equipment

  • 1 cast iron skillet

Method
 

Prep the dough
  1. Divide the pizza dough into 4 portions and stretch each into a thin round. Aim for even thickness so each flatbread chars without staying doughy.
Grill the crust
  1. Brush one side of each dough round with olive oil. Keep the oiled side ready so it hits the grate fast.
  2. Place the dough oil-side down on the campfire grate over medium heat. Cook for 2-3 minutes, until the bottom is charred and crispy, with visible dark blister marks.
  3. Flip the dough and quickly add pizza sauce, mozzarella cheese, and toppings to the grilled side. Work fast so the crust stays crisp while toppings start to warm.
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. Look for a bubbly, melted top and a crisp, set underside.
  2. Remove from the grill, top with Parmesan cheese and fresh basil, then slice and serve. Serve immediately while the cheese is still stretchy.

Notes

For the best campfire pizza, use a medium-hot grate with steady heat (too hot burns the crust before the cheese sets). Store leftovers in the refrigerator up to 3 days; reheat on a hot grill grate or in a skillet until crisp. Freezing is not recommended because the crust texture softens. Dietary swap: use dairy-free mozzarella if you want a dairy-free version while keeping the same grilling method.