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This Campfire pizza recipe turns your next camping trip into a fun, open-flame feast. Made with pizza crust mix, classic toppings, melty cheese, and a cast iron skillet, this easy recipe cooks up in minutes right over the fire.
Ingredients Notes
For Pepperoni Pizza
- Extra virgin olive oil – Can substitute with canola oil if needed
- Pizza crust mix – Or use refrigerated pizza dough, naan bread, or flatbread for a quicker option
- Hot water
- Olive oil (for mixing with the crust)
- Pizza sauce – Marinara or homemade sauce are great alternatives
- Shredded mozzarella cheese – Or try an Italian blend for extra flavor
- Pepperoni slices – Turkey pepperoni or cooked sausage make great swaps
For Margherita Pizza
- Sliced tomato (pat dry) – Optional, but adds a fresh touch
- Sliced fresh mozzarella, room temperature and pat dry – Or just use extra shredded mozzarella
- Fresh basil leaves – Parsley or arugula works in a pinch
See the recipe card for full information on ingredients and quantities.
Campfire Pizza Variations
- Chicken Bacon Ranch – Ranch-seasoned chicken, crispy bacon, red onion, garlic, spinach, and shredded cheese
- Veggie Supreme – A mix of mushrooms, onions, bell peppers, black olives, or your favorite veggies
- Hawaiian – Classic combo of ham and pineapple
- Meat Lovers – Hearty mix of sausage, pepperoni, and bacon
- Dessert Pizza – Spread Nutella or peanut butter on the crust, top with mini marshmallows, sliced bananas, or chocolate chips, and cook until melted and gooey (My Campfire S’mores Pizza is dessert perfection!)
How to Make Campfire Pizza
- Prep the skillet: Preheat a 10-inch cast iron skillet over a campfire or grill grate. Add olive oil and press the prepared pizza dough evenly into the pan. Drizzle a little more oil around the edges of the crust.
- Cook the bottom crust: Place the skillet over the heat and cook for 3 to 5 minutes, or until the bottom of the crust is golden brown.
- Flip and top: Remove the skillet from the heat. Flip the crust using tongs or a spatula. Spread pizza sauce over the cooked side, sprinkle with cheese, and add your desired meat and veggie toppings.
- Finish cooking: Cover the skillet with a lid or aluminum foil and return to the heat. Cook for another 4 to 5 minutes, or until the cheese is melted and bubbly. Remove the pizza from the skillet, slice, and serve.
- Repeat with the second pizza or make a Margherita Pizza: Use the second portion of dough to make another pizza. Try sliced tomato, fresh mozzarella, and basil for a Caprese-style version. Cook the same way and enjoy hot.
How to Make a Campfire Margherita Pizza
How to Cook Campfire Pizza in a Cast Iron Skillet
- A cast iron pan provides an even heat source for a crispy, golden crust
- Works great over campfire, grill, or stovetop
- Cooks fast; about 8 to 10 minutes total
- Oil the skillet well to prevent sticking
- Keep a close eye on the bottom to avoid burning
How to Make Campfire Pizza in the Oven
- Perfect alternative when you’re indoors but craving pizza on a campfire flavor
- Use a cast iron skillet or baking sheet for best results
- Bake at 450°F for 10–12 minutes, until crust is golden and cheese is melted
- Add toppings just like the campfire instructions: sauce, cheese, and favorites before baking
How to Make Campfire Pizza with Foil
- Perfect for avoiding a burnt or charred crust, especially over high heat
- Assemble the pizza directly on a sheet of heavy-duty foil, creating a foil packet
- Place the foil packet over the campfire grate or grill
- Lightly wrap or tent the pizza inside the foil pack to help the cheese melt while allowing steam to escape
- Great option for kids or easy cleanup; no skillet needed!
How to Make Dutch Oven Campfire Pizza
- Dutch ovens trap heat evenly, creating an oven-like environment over the campfire
- Place pizza dough and toppings inside the Dutch oven, then cover with the lid
- Cook dutch oven pizza over hot coals; it melts cheese nicely and cooks the crust without direct flame contact
- Preheat the Dutch oven before cooking for best results
- Cook for about 10–15 minutes, watching closely to avoid burning
Storage and Make-Ahead Tips
- Make Ahead: Pre-punch and shape the dough, chop veggies, and cook meats at home. Store all components in airtight containers or ziploc bags and assemble your pizzas fresh at the campsite.
- To Store: Store leftovers in an airtight container in the refrigerator or cooler for up to 2 days.
- To Freeze: Freezing cooked pizza isn’t recommended, but you can freeze uncooked dough and toppings separately for later use.
- To Reheat: Wrap pizza in foil and warm it over the campfire or in the oven at 350°F until heated through.
More Camping Recipes to Try
- Campfire Nachos
- Campfire Potatoes
- Campfire Banana Boats
- Campfire Apple Crisp Foil Packets
- Campfire Crescent Roll Hot Dogs
If you’ve tried this Campfire Pizza Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Campfire Pizza
Serves — 2
Campfire Pizza is the ultimate outdoor meal. It’s customizable, cheesy, and easy to cook over a fire, in the oven, or on the grill.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 4 tablespoons extra virgin olive oil (Divided)
- 13 ounce (2 6.5-ounce) pizza crust mix
- ½ cup hot water (per pizza crust mix)
- 1 tablespoon olive oil (per pizza crust mix)
- 14 ounce pizza sauce
- 1½ cups shredded mozzarella cheese
- 12-14 slices pepperoni
- 4-5 slices tomatoes pat dry
- 4-5 slices fresh mozzarella room temperature and pat dry
- Fresh basil leaves
Instructions
- Preheat a 10-inch cast iron skillet over the campfire or grill.
- Add 1 ½ tablespoons of olive oil to a preheated 10 inch cast iron skillet.4 tablespoons extra virgin olive oil
- Prepare the pizza crust according to the package directions. Spread into the bottom of the oiled skillet. Drizzle ½ tablespoon of olive oil around the edges of the dough.13 ounce (2 6.5-ounce) pizza crust mix, ½ cup hot water, 1 tablespoon olive oil
- Place on the skillet on the campfire grate (or grill) and cook for about 3 to 5 minutes until the crust begins to turn golden brown.
- Remove the skillet from the heat and carefully use tongs or a metal spatula to turn the crust over.
- Quickly spread ¾ cup of sauce over the pizza crust, avoiding the edges. Sprinkle the shredded mozzarella cheese over the sauce. Arrange the pepperoni slices over the mozzarella. Cover with a lid or heavy duty aluminum foil, and place back over the heat.14 ounce pizza sauce, 1½ cups shredded mozzarella cheese, 12-14 slices pepperoni
- Allow the pizza to cook for another 4 to 5 minutes, or until the cheese begins to melt. Remove from the skillet from the heat and remove the pizza from the skillet using a metal spatula. Transfer to a serving plate and slice into pieces.
- Repeat the process with the second crust, topping it with sauce, sliced tomatoes, fresh mozzarella, and basil before cooking. Cover with foil and place the skillet back over the heat for another 4 to 5 minutes. Remove the skillet from the heat and remove the pizza from the skillet to a serving plate. Slice and serve hot.4-5 slices tomatoes, 4-5 slices fresh mozzarella, Fresh basil leaves
Jenn’s Notes
Storage:
- Make Ahead: Pre-punch and shape the dough, chop veggies, and cook meats at home. Store all components in airtight containers or ziploc bags and assemble your pizzas fresh at the campsite.
- To Store: Store leftovers in an airtight container in the refrigerator or cooler for up to 2 days.
- To Freeze: Freezing cooked pizza isn’t recommended, but you can freeze uncooked dough and toppings separately for later use.
- To Reheat: Wrap pizza in foil and warm it over the campfire or in the oven at 350°F until heated through.
- Watch the crust closely—it can burn fast
- Pre-cook meats to avoid raw centers
- Use pre-shredded cheese for quicker melting
- Blot finished pizza if the mozzarella or tomato adds moisture
- Sprinkle with parmesan after cooking
- Use a foil tent to help the cheese melt
- Let the skillet cool slightly between batches
Nutrition Info
Calories: 1549kcal | Carbohydrates: 146g | Protein: 51g | Fat: 85g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 3421mg | Potassium: 858mg | Fiber: 7g | Sugar: 15g | Vitamin A: 2260IU | Vitamin C: 21mg | Calcium: 748mg | Iron: 44mg
