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Campfire Pizza Nachos

Pizza nachos cooked over a campfire: tortilla chips layered with pepperoni, mozzarella, and pizza toppings, then melted until bubbly. Serve hot with 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: 740
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 tortilla chips 1 bag
Cheese and toppings
  • 3 cup mozzarella cheese, shredded
  • 1 cup pepperoni slices
  • 1 cup Italian sausage, cooked and crumbled
  • 1 cup pizza sauce (for dipping)
  • 0.5 cup black olives, sliced
  • 0.5 cup bell peppers, diced
  • 0.25 cup Parmesan cheese, grated
  • Italian seasoning for sprinkling to taste

Equipment

  • 1 sheet pan

Method
 

Build the nachos
  1. Spread half the tortilla chips in a disposable aluminum pan to form an even base with visible chips throughout.
  2. Layer half the mozzarella, pepperoni, Italian sausage, black olives, and bell peppers over the chips for a dense, top-heavy layer.
  3. Add remaining tortilla chips in a single layer to cover some of the toppings while keeping a few edges peeking through.
  4. Repeat with the remaining mozzarella, pepperoni, Italian sausage, black olives, and bell peppers so the pan looks fully loaded.
  5. Sprinkle Parmesan cheese and Italian seasoning over the top in an even coat.
Campfire melt and serve
  1. Place the pan on the grill grate over medium campfire and cook for 8-10 minutes until the cheese is fully melted and bubbling at the edges.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping.

Notes

Pro tip: pre-cook the Italian sausage ahead so it only needs reheating during the melt—this keeps the chips crisp longer. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or on a grill grate to re-crisp. Freezing is not recommended because chips lose crunch. For a dairy-light option, use low-moisture part-skim mozzarella to help the melt without adding extra greasiness.