Go Back

Campfire Pizza Nachos

Pizza nachos made outdoors in a disposable aluminum pan, layered with pepperoni, shredded mozzarella, and classic toppings. Cook over a medium campfire until the cheese melts and stretches, then dip each bite in warm pizza sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian-American Fusion
Ingredients Equipment Method Notes

Ingredients
  

Nachos base and toppings
  • 1 bag tortilla chips
  • 3 cup mozzarella cheese, shredded Shred fresh if possible for best melt.
  • 1 cup pepperoni slices
  • 1 cup Italian sausage, cooked and crumbled
  • 1 cup pizza sauce (for dipping) Warm before serving for easier dipping.
  • 0.5 cup black olives, sliced
  • 0.5 cup bell peppers, diced
  • 0.25 cup Parmesan cheese, grated
  • Italian seasoning for sprinkling Use to taste.

Equipment

  • 1 sheet pan

Method
 

Layer the nachos
  1. Spread half the tortilla chips in a disposable aluminum pan in an even layer with chips touching for more crunch where they meet the cheese.
  2. Layer half the mozzarella, pepperoni, Italian sausage, black olives, and bell peppers over the chips so the top looks fully covered.
  3. Add the remaining tortilla chips, then repeat the mozzarella, pepperoni, Italian sausage, black olives, and bell peppers layers for a tall nacho stack.
  4. Sprinkle Parmesan and Italian seasoning over the entire pan for a salty, herby finish.
Melt and serve
  1. Place the pan on the grill grate over medium campfire and cook for 8-10 minutes, watching for bubbling cheese and visible stretch between toppings.
  2. Remove from heat and serve immediately with warm pizza sauce for dipping so the chips stay crisp as the cheese sets.

Notes

For best melting, use freshly shredded mozzarella and keep the pan flat so steam escapes and the cheese clings to chips. Store leftovers in the fridge up to 3 days and reheat on a grill or oven at 350°F until warmed through (microwave can soften chips). Freezing is not recommended because tortilla chips lose texture. For a vegetarian swap, replace Italian sausage with sautéed mushrooms or store-bought plant-based sausage while keeping the same toppings and cook time.