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Grilled Campfire Pizza

Grilled campfire pizza with a charred crust and bubbly cheese, cooked directly on a fire grate. Each personal flatbread gets a quick flip, then sauce, mozzarella, and toppings melt under a lid for a crisp bottom.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough Store-bought or homemade.
Grilled pizza build
  • 1 olive oil for brushing Use to prevent sticking and help browning.
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese Shredded.
  • 1 pepperoni Optional topping.
  • 1 vegetables Optional topping mix (e.g., peppers, onions, mushrooms).
  • 1 sausage Optional topping, cooked if needed.
  • 0.25 cup grated Parmesan cheese
  • 1 fresh basil Chop leaves for finishing.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Portion and stretch the dough
  1. Divide the pizza dough into 4 portions and stretch each into a thin round for even grilling.
  2. Brush one side of each dough round with olive oil to promote browning.
Grill the crust
  1. Place the dough oil-side down on a campfire grate over medium heat for 2-3 minutes, until the bottom is charred and crispy (look for dark char spots and set edges).
  2. Flip the dough and quickly add the pizza sauce, mozzarella cheese, and toppings to the grilled side (work fast so the dough stays flexible).
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 (watch for bubbling cheese).
  2. Remove from the grill, top with grated Parmesan cheese and fresh basil, then slice and serve.

Notes

Pro tip: keep the heat around medium on the grate—too hot will char the crust before the cheese can melt. Refrigerate leftover grilled campfire pizza in an airtight container up to 3 days; reheat on a hot skillet until crisp. Freezing isn’t recommended for best crust texture. For a lighter option, use part-skim mozzarella and load up on vegetables while keeping sausage or pepperoni to a smaller portion.