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Grilled Campfire Pizza

Grilled campfire pizza with smoky charred blisters and a crispy crust—made by grilling the dough directly over medium-high heat and finishing with bubbly, fully melted cheese. Loaded with marinara, mozzarella, Parmesan, pepperoni, bell pepper, and onion for a backyard-ready pizza that feels campfire-inspired.
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Prep Time 30 minutes
Cook Time 10 minutes
rest 2 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 lb store-bought or homemade pizza dough At room temperature
  • 2 tbsp olive oil For brushing
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
Toppings
  • 0.5 cup pizza sauce or marinara
  • 1.5 cup shredded low-moisture mozzarella cheese
  • 0.25 cup freshly grated Parmesan
  • 0.5 cup sliced pepperoni (or sausage crumbles)
  • 1 green bell pepper thinly sliced green bell pepper
  • 0.25 small red onion thinly sliced red onion
  • 0.5 tsp dried oregano For sprinkling during finishing
  • 0.25 tsp crushed red pepper flakes
  • 1 fresh basil leaves For finishing

Equipment

  • 1 grill
  • 1 pizza peel

Method
 

Prep and grill the crust
  1. Remove the pizza dough from the refrigerator at least 30 minutes before cooking so it comes to room temperature, which makes it easier to stretch without springing back.
  2. Preheat your grill to medium-high heat, about 450°F, and clean and oil the grates well to prevent sticking.
  3. Stretch or roll the dough into a roughly oval or round shape, about 10–12 inches, keeping it thin enough to cook through but thick enough to hold toppings.
  4. Brush one side of the dough generously with olive oil, then sprinkle with garlic powder and kosher salt.
  5. Lay the dough oiled-side down onto the hot grill, close the lid, and grill for 2–3 minutes until the bottom is set with grill marks and the top starts to bubble.
  6. Brush the uncooked side with olive oil, then flip the crust using tongs.
Add toppings and finish
  1. Working quickly, spread pizza sauce over the grilled side, leaving a 1-inch border.
  2. Scatter the mozzarella and Parmesan over the sauce, then add pepperoni, bell pepper, and red onion.
  3. Close the grill lid and cook for another 3–5 minutes at about 450°F until the cheese is fully melted and bubbly and the bottom crust is deep golden with char spots.
  4. Remove the pizza from the grill with a pizza peel or large spatula, then let it rest for 2 minutes.
  5. Scatter fresh basil leaves over the top, sprinkle with dried oregano and crushed red pepper flakes, slice, and serve immediately.

Notes

Pro tip: grill with the lid closed after flipping so the top melts fast while the bottom crisps and chars. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill or skillet to re-crisp. Freezing is not recommended for best crust texture. For a lower-fat swap, use part-skim low-moisture mozzarella while keeping the same bake time.