Campfire Pizza Recipe: Because S’mores Aren’t a Real Dinner

Look, we’ve all been camping and thought “you know what would be amazing right now? Pizza.” But then reality sets in and you remember you’re in the woods with a fire and some tin foil, not exactly ideal pizza-making conditions.

Well, prepare to have your camping mind blown because this Campfire Pizza recipe is about to make your outdoor pizza dreams come true.

This Campfire Pizza recipe uses pre-made dough (or even tortillas if you’re being super lazy), lets you customize every single pizza with whatever toppings you want, and cooks over a campfire in a cast iron skillet or pie iron.

It’s legit pizza, cooked outside, tasting way better than it has any right to. Your camping crew is going to lose their minds.

Why This Recipe is Awesome

Let’s talk about why this Campfire Pizza recipe is going to revolutionize your camping meals forever. First off, it’s interactive cooking at its finest.

Everyone gets to make their own personal pizza exactly how they want it. No arguing about toppings, no “picking off the mushrooms” drama, no pineapple debates tearing your friend group apart. Democracy in action, pizza edition.

Second, it’s shockingly easy for something that sounds this ambitious. You’re not making dough from scratch over a campfire (that would be psychotic).

You’re using store-bought pizza dough or even flour tortillas as your base. Then you just add sauce, cheese, toppings, and cook it. If you can make a sandwich, you can make campfire pizza. The skill barrier is essentially nonexistent.

Third, the equipment is minimal. You can use a cast iron skillet, a pie iron (also called a pudgy pie maker or hobo pie iron), or even just heavy-duty foil if you’re feeling adventurous.

You probably already own at least one of these things, or you can buy a pie iron for like fifteen bucks. This Campfire Pizza recipe doesn’t require you to haul a pizza oven into the wilderness.

Fourth, it’s fast. We’re talking 5-10 minutes per pizza depending on your heat source and method. That’s faster than ordering delivery, and you don’t have to tip the fire.

You can feed a hungry group of campers in about the same time it would take to heat up canned beans, except this is actual real food that people will actually get excited about.

Fifth, kids absolutely love this. If you’re camping with children and trying to feed them something other than hot dogs for the fifteenth time, this Campfire Pizza recipe is your answer.

They can customize their own pizzas, they get to participate in cooking, and they’re eating something familiar. It’s a win-win-win situation.

Plus, there’s something incredibly satisfying about making pizza over a fire. It feels primal and accomplished at the same time, like you’ve unlocked a new level of outdoor cooking competency.

You’re not just surviving in nature—you’re thriving, with melted cheese.

Ingredients You’ll Need

Here’s what you need to bring on your camping trip for pizza glory:

The Base (pick one):

• Store-bought pizza dough (the kind in the refrigerated section, 1 pound feeds about 4 people)
• Naan bread (easy mode, already the perfect size and shape)
• Flour tortillas (the lazy genius option, use the burrito-sized ones)
• Pita bread (thicker than tortillas, works great)

The Sauce:

• Pizza sauce (buy it in a jar or can, or use marinara, this is not the time for homemade)
• Olive oil and garlic (if you want to do a white pizza situation)
• BBQ sauce (for BBQ chicken pizza, obviously)

The Cheese:

• Shredded mozzarella (the star of the show, buy pre-shredded unless you enjoy extra work)
• Parmesan (optional but adds depth)
• Cheddar (if you’re doing a BBQ pizza)

The Toppings (bring a variety, let people choose):

• Pepperoni (the classic, never fails)
• Cooked sausage (pre-cooked crumbles are easiest)
• Cooked bacon (pre-cooked, because you’re not frying bacon just for pizza toppings)
• Ham (deli ham works fine)
• Grilled chicken (pre-cooked rotisserie chicken, shredded)
• Sliced mushrooms (raw is fine, they’ll cook)
• Bell peppers (any color, diced small)
• Onions (diced, raw or pre-caramelized if you’re fancy)
• Black olives (sliced, from a can is perfectly acceptable)
• Fresh basil (if you want to be all gourmet about it)
• Pineapple (no judgment… okay, maybe a little judgment)

For Cooking:

• Olive oil or cooking spray (to prevent sticking)
• Flour (if using pizza dough, for dusting)
• Cast iron skillet, pie iron, OR heavy-duty foil (your cooking vessel)

Optional Extras:

• Red pepper flakes (for the spice lovers)
• Italian seasoning (to sprinkle on top)
• Garlic powder (because more garlic is always better)

Step-by-Step Instructions

1. Get your fire situation under control. You want hot coals, not crazy flames. If you’re using a campfire, let it burn down until you have a nice bed of glowing coals with just a few small flames. If using a camp stove, medium-high heat is your target.

The key to a successful Campfire Pizza recipe is temperature control—too hot and you’ll burn the bottom before the cheese melts, too cool and you’ll have sad, undercooked dough.

2. Prep your dough if you’re using store-bought pizza dough. Dust a clean surface (a cutting board works great) with flour and divide the dough into 4-6 portions depending on how big you want your pizzas.

Roll or stretch each portion into a circle about 6-8 inches across. Don’t stress about perfect circles—rustic is a fancy word for “I tried my best.”

3. Set up your pizza assembly station. Lay out all your toppings in bowls or containers. Set out the sauce, cheese, and any seasonings. This is the fun part where everyone gets to build their own creation.

Give everyone a piece of dough or a tortilla and let them go wild. Try to resist judging their topping choices, even if they’re objectively wrong.

4. Build your pizza with restraint (important!). This is where people mess up the Campfire Pizza recipe. Do NOT overload your pizza. Seriously. Less is more when you’re cooking over a fire.

Start with a thin layer of sauce (about 2 tablespoons), a modest amount of cheese (1/4 cup, maybe), and a few toppings.

If you pile it on like you’re at a buffet, the dough won’t cook through and you’ll have a soggy mess. Trust me on this.

5. Cast iron skillet method (the most reliable). Preheat your cast iron skillet over the coals or on your camp stove. Add a drizzle of olive oil or spray with cooking spray.

Place your topped pizza in the skillet and cover with a lid (or aluminum foil if you don’t have a lid). Cook for 5-7 minutes, checking the bottom after 3-4 minutes.

You want a golden-brown crust. The lid traps heat and melts the cheese. Rotate the skillet occasionally for even cooking.

6. Pie iron method (the fun one). Spray both sides of your pie iron with cooking spray.

Place your dough on one side, add a small amount of sauce, cheese, and toppings (seriously, less than you think—pie irons don’t have much room).

Close the pie iron and place it directly in the coals or over the fire. Cook for 3-5 minutes per side, checking frequently. The Campfire Pizza recipe in a pie iron cooks fast, so don’t walk away.

7. Foil packet method (for the brave). This works best with tortillas or pita. Place your base on a large piece of heavy-duty foil sprayed with cooking spray.

Add sauce, cheese, and toppings (lightly!). Fold the foil over and seal the edges, leaving some room inside for air to circulate. Place on a grate over hot coals and cook for 5-8 minutes, flipping halfway through.

Check after 5 minutes to see if the cheese is melted and the bottom is crispy.

8. Watch for the signs of pizza perfection. You’re looking for melted, bubbly cheese and a golden-brown crust on the bottom.

If using a cast iron skillet, you can lift the edge with a spatula to check the bottom. For pie irons, carefully open them to peek inside.

For foil packets, you’ll need to unwrap one corner to check. Don’t let impatience ruin your pizza—give it enough time to cook through.

9. Remove from heat and let it rest for 30 seconds. This gives the cheese a chance to set slightly so it doesn’t all slide off when you take your first bite.

It also prevents you from burning the roof of your mouth, which would be a tragic waste of pizza-eating potential.

10. Top with finishing touches and devour. Sprinkle with red pepper flakes, Italian seasoning, or Parmesan. Add fresh basil if you brought it and want to look fancy.

Drizzle with a little olive oil if you’re feeling extra. Then eat that pizza while it’s hot and feel incredibly accomplished about your outdoor cooking skills.

11. Repeat until everyone is stuffed. The beauty of this Campfire Pizza recipe is that you can keep making them assembly-line style.

One person can be cooking while others are building their next pizza. It’s like a pizza party, but with more smoke and fewer delivery fees.

Pro tips for campfire pizza success: Bring pre-shredded cheese and pre-chopped toppings in labeled containers to make assembly easier at camp.

Freeze your pizza sauce in a small container or ziplock bag—it’ll thaw by dinnertime and help keep your cooler cold.

If you’re using pizza dough, you can pre-portion and pre-roll it at home, then stack the rounds between pieces of parchment paper in a container.

For extra flavor, brush the crust edges with garlic butter before cooking. If you’re camping somewhere with strict fire restrictions, you can absolutely make this Campfire Pizza recipe on a camp stove with a cast iron skillet—it works just as well.

The magic of this recipe is that it turns camping dinner into an event. Instead of everyone silently eating hot dogs while staring at their phones (wait, you don’t have service, so staring at the fire), you’ve got people laughing, customizing pizzas, comparing creations, and actually engaging with each other.

It’s the kind of meal that creates memories, mostly because someone will definitely try some weird topping combination and everyone else will judge them for it.

That’s camping bonding right there.