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Campfire Pizza Nachos

Pizza nachos made for campfire cooking: tortilla chips loaded with pepperoni, mozzarella, and pizza toppings, then melted on a grill grate. Expect stretchy melted cheese and crisp chip edges in about 10 minutes.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Build the nachos
  1. Spread half the tortilla chips in a disposable aluminum pan.
  2. Layer with half the mozzarella, pepperoni, sausage, olives, and peppers.
  3. Add remaining chips and repeat toppings.
  4. Sprinkle with Parmesan and Italian seasoning.
Melt and serve
  1. Place pan on grill grate over medium campfire and cook for 8-10 minutes until cheese melts and looks glossy.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping.

Notes

Pro tip: arrange toppings evenly so every chip gets melted mozzarella; if the campfire runs hot, move the pan slightly to keep the chips from browning too quickly. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over low heat until warmed through (best texture within 1 day). Freezing isn’t recommended because chips lose crunch when thawed. For a lighter option, swap half the mozzarella for part-skim mozzarella to reduce fat while keeping the stretch.