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Campfire Pizza Nachos

Pizza nachos made campfire-style with tortilla chips layered with pepperoni, mozzarella, and pizza toppings, then grilled until the cheese fully melts and stretches. Finished with Parmesan and Italian seasoning and served with warm pizza sauce for dipping.
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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-sized bag for easy layering.
Cheese and toppings
  • 3 cup mozzarella cheese, shredded Shred fresh or use pre-shredded; aim for even coverage.
  • 1 cup pepperoni slices Distribute in a single layer for visible pepperoni bites.
  • 1 cup Italian sausage, cooked and crumbled Cook beforehand, then crumble into small pieces.
  • 1 cup pizza sauce (for dipping) Warm slightly before serving.
  • 0.5 cup black olives, sliced Drain well to avoid sogginess.
  • 0.5 cup bell peppers, diced Keep pieces small for even topping.
  • 0.25 cup Parmesan cheese, grated Sprinkle for salty, browned spots.
Seasoning
  • 1 Italian seasoning for sprinkling Sprinkle lightly and evenly over the top before cooking.

Equipment

  • 1 sheet pan

Method
 

Build the nacho layers
  1. Spread half the tortilla chips in a disposable aluminum pan so they form an even base layer.
  2. Layer with half the mozzarella, pepperoni, Italian sausage, black olives, and bell peppers, distributing the toppings to the edges.
  3. Add remaining chips and repeat toppings for a second, fully covered layer.
  4. Sprinkle with Parmesan and Italian seasoning to create an even top layer of flavor.
Melt over the campfire grill
  1. Place the pan on the grill grate over medium campfire and cook for 8-10 minutes until the cheese fully melts and starts to stretch.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping.

Notes

Pro tip: keep the toppings distributed and use shredded mozzarella that melts easily for the classic cheese pull. Refrigerate leftovers in a covered container up to 3 days; reheat in a hot oven or grill until warmed through (or microwave briefly, though chips may soften). Freezing is not recommended because tortilla chips lose crunch. For a dietary swap, use turkey pepperoni and low-fat mozzarella to reduce saturated fat while keeping the same layered melt.