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Grilled Campfire Pizza

Campfire pizza made on a grill grate with a charred, crispy crust and bubbly melted mozzarella. Thin dough is grilled first, then flipped and topped for quick melting under a lid so cheese gets stretchy.
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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
  • 0.25 olive oil for brushing
Pizza toppings
  • 1 cup pizza sauce
  • 2 cup mozzarella cheese, shredded
  • 1 pepperoni optional, plus any vegetables or sausage you like
  • 1 vegetables optional mix-in
  • 1 sausage optional
  • 0.25 cup Parmesan cheese, grated
  • 0.25 fresh basil

Equipment

  • 1 grill grate
  • 1 Dutch oven

Method
 

Prep the dough
  1. Divide the pizza dough into 4 portions and stretch each into a thin round. Aim for even thickness so it cooks quickly over the heat.
  2. Brush one side of each dough round with olive oil. This helps it crisp and char without sticking to the grate.
Grill and add toppings
  1. Place the dough oil-side down on the campfire grate over medium heat. Cook for 2-3 minutes until the bottom is charred and crispy, with visible dark spots.
  2. Flip the dough and quickly add pizza sauce, mozzarella cheese, and your toppings to the grilled side. Work fast so the crust stays firm enough to top.
  3. Cover with a lid or foil and cook for 3-5 minutes until the cheese melts and the bottom is crispy. Look for bubbly cheese and browned edges.
Finish and serve
  1. Remove the pizza from the grill. Let it rest briefly so the toppings settle and the cheese firms slightly for slicing.
  2. Top with grated Parmesan cheese and fresh basil, then slice and serve. Serve right away while the crust is hot and the cheese is stretchy.

Notes

For best results, preheat your grate over medium heat and keep toppings not-too-wet so they don’t steam the crust. Store leftovers in the fridge up to 3 days; reheat on a hot grill or skillet for crisping. Freezing isn’t recommended because the crust loses its char-crisp texture. For a lighter option, use part-skim mozzarella and reduce the amount of sausage or pepperoni.