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Campfire Pizza Nachos

Pizza nachos meet campfire cooking in this easy outdoor meal with melted mozzarella, pepperoni, and sausage layered over tortilla chips. Cook on a grill grate until the cheese stretches and toppings are hot, then dip every bite in pizza sauce.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Tortilla chips
  • 1 bag tortilla chips Use a standard-size bag for even layering.
Cheese and pizza topping
  • 3 cup mozzarella cheese, shredded Shred for faster melting and better stretch.
  • 1 cup pepperoni slices Slice pepperoni evenly so it melts across the top layer.
  • 1 cup Italian sausage, cooked and crumbled Cook and crumble beforehand for the quickest campfire bake.
Sauce and vegetables
  • 1 cup pizza sauce (for dipping) Warm before serving if possible.
  • 0.5 cup black olives, sliced Drain briefly if they seem very wet.
  • 0.5 cup bell peppers, diced Dice small so they soften in 8–10 minutes.
Seasoning and finishing
  • 0.25 cup Parmesan cheese, grated Adds a salty, browned finish where cheese bubbles.
  • Italian seasoning for sprinkling Sprinkle lightly for an even herb aroma.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Build the pizza 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 with mozzarella, pepperoni, sausage, olives, and peppers.
  4. Sprinkle the Parmesan and Italian seasoning evenly over the top.
Melt and serve
  1. Place the pan on the grill grate over medium campfire and cook for 8-10 minutes, until the cheese fully melts and looks glossy.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping.

Notes

For the best melt, shred cheese fresh and keep the campfire heat at medium so the chips don’t scorch before the cheese comes together. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over low heat until warmed through. Freezing isn’t recommended because chips lose their crunch. For a lighter option, swap half the mozzarella for part-skim mozzarella without changing the cook time.