This easy Campfire Pizza with Veggies is cooked in a cast iron pan over a fire, and is an easy and delicious vegetarian pizza that’s perfect for camping, cookouts, and bonfires.
This campfire pizza recipe is sponsored by Wewalka.
One of my favorite things in the whole world is the woodsy, smoky scent of a campfire.
But there is one thing that’s better.
The smell of PIZZA cooking on a campfire. Just imagine– two of the best smells in the world, mixing together and wafting through the air.
Are you hungry now? You’re welcome.
This Campfire Pizza is loaded with veggies and cooked outdoors. It’s totally customizable, and is perfect for camping and bonfires.
Can I Use Store-Bought Dough?
That would be a YES.
Personally, as someone who is unlikely to make homemade dough in my own kitchen with a full set of kitchen tools, appliances, and whatnot, the thought of making homemade pizza dough while camping makes me shudder.
As in– no way, it’s not going to happen.
But that doesn’t mean that I shouldn’t get the best of the best when it comes to pizza– right?! Right.
For my campfire pizza, I use refrigerated pizza dough from Wewalka. Wewalka’s Classic Pizza Dough is high-quality— without hydrogenated oils or artificial colors– and is delicious and incredibly easy to work with.
Their dough is perfect for this pizza– it browns and rises beautifully in the cast iron pan.
Can I Use Thin Crust Dough?
Normally, I love thin crust pizza. It’s light, delicious, and lets the flavor of the toppings shine through.
For this pizza though, I recommend a thicker “classic-style” (or thick crust / original crust) dough. Why?
In my experience, thicker dough tends to be a little more fool-proof. It’s less likely to get soggy if your toppings have a lot of moisture, and you’ve got a little more “wiggle room” with your cook time.
That’s helpful here, because you probably won’t know the exact temperature of the campfire. Wiggle room is GOOD.
How to Cook Campfire Pizza
First, to make campfire pizza, you should get prepared ahead of time. For this recipe, the dough and cheese need to stay cold (either in a refrigerator or a camping cooler), but the veggies and sauce can be stored at room temperature.
Make sure you’ll have access to a campfire ring and grate. (We use a portable campfire grate.)
And finally, grab your kitchen supplies. This recipe uses either a 10″ cast iron skillet or 12″ cast iron skillet, but you could adjust it and use different size skillets, a cast iron griddle, or a non-enameled cast iron dutch oven.
Check the recipe card for the full supply list.
Once you’re at the campsite (or bonfire), get the campfire ready. Then, roughly cut the dough to fit your pan, folding over any extra dough.
Quick Tip: It’s helpful to have everything prepped— your veggies diced, and the cheese shredded– before you start cooking the dough.
Cook the dough on the hot campfire grate until the bottom of your dough is browned and golden. Take the pan off the fire, and flip the dough.
Assemble the pizza, cover the pan, and cook it until the cheese melts and the veggies are cooked.
Take the pizza out of the pan, and start working on your next pizza!
Want more CAMPING RECIPES? Try these:
- Camping Recipes for a Happy Glamper
- Campfire Dutch Oven Recipe: Vegetarian Lasagna
- Camp Stove Recipe: Chickpea Curry
Campfire Pizza with Veggies
- lid for skillet OR aluminum foil
- tongs (for flipping dough)
- metal turner (for flipping dough)
- cutting board
- knife (for dicing veggies)
- spoon (for adding tomato sauce)
- pizza wheel (optional, if knife is very sharp)
- oven mitt
- pastry brush (for brushing oil on dough), not needed if using spray oil
- plates + napkins for serving
- 1 10″ or 12″ pizza dough (NOT pre-cooked, dough should be “classic” style, not thin-crust) Wewalka Classic Pizza Dough recommended
- 1 TB olive oil OR use spray oil
- 1/4 cup tomato sauce (use more or less depending on the size of your pizza)
- 4 oz mozzarella (Just over half of one standard-size fresh mozzarella ball.)
Veggie Toppings (Use About 1 Cup of Desired Topping):
- cherry or grape tomatoes, sliced in half
- mushrooms, thinly sliced
- bell peppers, julienned
- olives, sliced
- hot peppers, sliced
- fresh spinach
- Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.
- While the coals are heating, trim the pizza dough to roughly the size of the cast iron pan. Wewalka Dough Tip: Remove the parchment paper from the dough, and use it as a work surface. Do not use the paper to line your pan, because of the extremely high temperature of the campfire and the possibility of open flames hitting the paper.
- If your cast iron pan is not well-seasoned, brush or spray it with oil. If it is well-seasoned, you can skip this step.
- Prepare any veggies by slicing them to the desired size. Tear the mozzarella into small pieces with your hands, or flake apart with a fork.
- Press the dough into the bottom of the pan, folding over any excess dough. Use your fingers to press any folded-over dough into the rest of the dough so that it doesn’t separate while cooking.
- Brush or spray both sides of the dough with oil.
- Place the pan onto the campfire grate. Cook for about 4 minutes, or until the bottom side of the dough begins to brown and crisp up. Note: Cook time may vary depending on the temperature of the coals or fire, and the thickness of the dough. Watch for the browning dough to know when to flip.Tip: Use metal tongs to pull the edge of the dough up and check for doneness.
- Remove pan from the campfire grate. Tip: The cast iron handle will be very hot at this point. Use an oven mitt to protect your hand.
- Off fire: Flip the dough, placing the cooked side on top. Spread the tomato sauce over top, leaving a small border around the edge for the pizza crust. Top with mozzarella and desired amount of vegetables.Cover the pan with a lid or foil.
- Return pan to the campfire grate. Cook covered for approximately 6 minutes, until the cheese has melted and the veggies are softened. Remove the lid, and cook another 2 minutes, until the excess liquid from the veggies has cooked off.Note: Cook time may vary depending on the temperature of the coals or fire, how small or large your pieces of mozzarella were shredded, and the amount and type of veggies used.
Tip: If your veggies have released a lot of liquid, tilt the pan and any excess liquid should immediately burn off when it hits the hot cast iron.
- Remove pan from the fire, and move it onto the cutting board. Allow it to cool slightly before cutting and serving. If desired, begin cooking another pizza.
- Note: I do NOT recommend swapping the mozzarella for a runny cheese (like burrata or ricotta), because the moisture from the cheese can make the pizza soggy. Also keep in mind that pre-shredded cheese may take longer to melt because of stabilizers added to the cheese.
- Sauté the veggies: Instead of adding raw veggies to the pizza, sauté them first! This will require either using a second cast iron pan or allowing the pan to cool before pressing the dough into the pan.
- Margherita Pizza: Cut the mozzarella into thin rounds instead of tearing or shredding it, and place the cheese evenly on the tomato sauce. Add fresh tomato instead of mixed veggies, and cook until the cheese is melted and the dough is cooked-through (4-6 minutes). Remove from the fire, and add fresh basil.
- Goat Cheese + Spinach: Use goat cheese instead of mozzarella, and spinach as your only vegetable. Slice goat cheese into thin rounds, place the cheese evenly on the tomato sauce. Add the spinach, and cook until the cheese is melted, the dough is cooked through, and the moisture from the spinach has cooked off (4-6 minutes).