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Grilled Campfire Pizza

Campfire pizza made on a heated grill grate for a charred, crispy flatbread with bubbly melted mozzarella. Stretch dough into thin rounds, grill-sear one side, then top and cover until cheese melts and toppings are warmed.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 1050
Ingredients Equipment Method Notes

Ingredients
  

Pizza dough
  • 1 lb pizza dough store-bought or homemade
Pizza assembly
  • 1 olive oil for brushing use as needed
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese, shredded
  • 1 pepperoni toppings (use any mix like vegetables or sausage)
  • 1 vegetables toppings
  • 1 sausage toppings
  • 0.25 cup grated Parmesan cheese for finishing
  • 0.5 cup fresh basil for topping

Equipment

  • 1 grill
  • 1 campfire grate

Method
 

Stretch and oil the dough
  1. Divide the pizza dough into 4 portions and stretch each into a thin round, keeping an even thickness so it grills quickly. Aim for rounds large enough to cover the grate without crowding.
  2. Brush one side of each dough round with olive oil for better browning. Keep the oiled side separate so it goes down first on the hot grate.
Grill the crust and add toppings
  1. Place the dough oil-side down on a campfire grate over medium heat and cook for 2-3 minutes until the bottom is charred and crispy. Watch for visible blistering and dark char spots.
  2. Flip the dough and quickly add the pizza sauce, mozzarella cheese, and toppings to the grilled side. Work fast so the cheese starts melting before the crust cools.
  3. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy. Look for bubbling cheese and a firm, browned crust underneath.
Finish and serve
  1. Remove the pizza from the grill and top with grated Parmesan cheese and fresh basil. Let it sit briefly so the toppings set, then slice and serve.

Notes

For the best char-to-cheese ratio, keep the heat at true medium and place each round directly over the hottest area of the campfire grate. Refrigerate leftovers in an airtight container for up to 3 days and reheat on a hot grill pan or grill for a couple minutes to re-crisp the bottom (freeze not recommended due to texture changes). For a lighter option, use part-skim mozzarella and load up on vegetables while reducing sausage and pepperoni.