Campfire Pizza

5 from 1 vote

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 Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American

Servings: 10 inch pizzas

Calories: 1549kcal

Author: Jennifer Fishkind

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

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.

Tips:

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