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Grilled Campfire Pizza

Grilled campfire pizza with a charred, crispy crust and bubbly cheese using a campfire grate. Thin flatbread-style dough gets oil-brushed, quickly par-cooked, then topped and 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: 950
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough Store-bought or homemade; divide into 4 portions.
Olive oil
  • 1 tbsp olive oil For brushing the dough rounds before grilling.
Pizza sauce
  • 1 cup pizza sauce Spread quickly after flipping the dough.
Mozzarella cheese
  • 2 cup mozzarella cheese Shredded; cover the grilled side for bubbly melt.
Toppings
  • 0.75 lb pepperoni Optional topping; also add vegetables and sausage as desired.
  • 1 cup vegetables Optional mix; use chopped pieces that cook quickly on the grill.
  • 0.5 lb sausage Optional; use small crumbles or thin slices.
Parmesan and basil
  • 0.25 cup grated Parmesan cheese Sprinkle after grilling.
  • 0.25 cup fresh basil Tear or chop and top right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Stretch and prep the dough
  1. Divide the pizza dough into 4 portions and stretch each into a thin round, keeping the center slightly thinner than the edges for even charring. Aim for rounds that fit your campfire grate.
  2. Brush one side of each dough round with olive oil so it browns and crisps quickly on the grate. Keep the unbrushed side dry for topping placement after flipping.
Grill the crust
  1. Place the dough oil-side down on the campfire grate over medium heat and cook for 2-3 minutes, until the bottom is charred and crispy. Look for dark char spots and a firm surface.
  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 while the cheese begins to melt.
Finish and serve
  1. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy. Check for bubbling cheese and a set, crisp base.
  2. Remove from the grill and top each pizza with grated Parmesan cheese and fresh basil. Slice and serve immediately while the cheese is stretchy.

Notes

Pre-cook the dough base first (2-3 minutes) so it chars and firms up before topping—this keeps the flatbread from turning soggy. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot grill or skillet for best texture (freezing not recommended because the crust tends to soften). For a dietary swap, use dairy-free mozzarella shreds to keep the melt-and-bubble effect with less dairy.