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Grilled Campfire Pizza

Grilled campfire pizza with a charred crust and bubbly melted mozzarella, cooked right on a grate over the fire. Personal flatbread rounds are grilled, flipped for fast topping, then finished covered until the cheese melts.
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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
  • 2 tbsp olive oil for brushing
Pizza sauce
  • 1 cup pizza sauce
Mozzarella cheese
  • 2 cup mozzarella cheese, shredded shredded
Toppings
  • 1 pepperoni
  • 1 vegetables chopped (bell peppers, onions, mushrooms, etc.)
  • 1 sausage cooked and crumbled, if needed
Parmesan cheese
  • 0.33 cup grated Parmesan cheese
Fresh basil
  • 0.25 cup fresh basil torn

Equipment

  • 1 cast iron skillet

Method
 

Prep the dough
  1. Divide the pizza dough into 4 portions and stretch each into a thin round, keeping the centers slightly thinner than the edges for faster grilling. Set the rounds aside while you prepare the fire.
  2. Brush one side of each dough round with olive oil. Make sure the oiled side will face the grate when you start grilling.
Grill and flip
  1. Place the dough, oiled-side down, on the campfire grate over medium heat for 2-3 minutes until the bottom is charred and crispy. Keep a close watch for dark char spots and set bubbles to form.
  2. Flip the dough and quickly add pizza sauce, mozzarella cheese, and your toppings to the grilled side. Work fast so the crust stays hot and the cheese can melt immediately.
  3. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy. Look for bubbly cheese and a dry, crisp edge where the toppings meet the crust.
Finish and serve
  1. Remove each pizza from the grill and top with grated Parmesan cheese and fresh basil. Slice and serve right away for the best char-to-cheese balance.

Notes

For easiest shaping, stretch the dough on a lightly oiled surface so it doesn’t snag. Store leftovers covered in the fridge for up to 3 days; reheat on a hot grill or in a skillet for a few minutes to re-crisp the crust. Freezing is not recommended for best texture. For a lighter option, swap in part-skim mozzarella and add extra vegetables while keeping the sauce amount the same.