Campfire Pizza Bake Recipe

Pizza and camping—two things that make life better. So why not combine them? This campfire pizza bake is one of my favorite go-to meals when I’m out in the woods or just hanging around a backyard fire pit. It’s quick to prepare, requires minimal ingredients, and delivers all the cheesy, saucy goodness of a classic pizza without the hassle of making dough.

this RECIPE

A little backstory: my first campfire pizza fail

The first time I attempted making pizza over a campfire, I went all in. I brought pizza dough, a cast-iron skillet, and even a little rolling pin, thinking I’d impress my friends with a wood-fired masterpiece. Instead, I ended up with dough stuck to everything, half-burnt toppings, and a very smoky campsite. Lesson learned: simple is best.

That’s how I stumbled upon this campfire pizza bake. Instead of messing around with raw dough, I use a loaf of French bread. It crisps up beautifully, soaks in the pizza sauce, and holds everything together in a way that’s both satisfying and foolproof.

Where did this idea come from?

Campfire bread-based meals have been around forever. Think of garlic bread over the grill, cheesy toast on a campfire, or even classic paninis. This recipe is just a fun twist on that concept—pizza flavors, melty cheese, and crispy bread, all wrapped up in foil for a no-fuss meal.

Let’s talk ingredients

This recipe is all about simplicity, but a few smart choices can make it even better.

• French bread: The crusty exterior holds up well to the heat and crisps up nicely. If you don’t have French bread, a baguette or ciabatta loaf works too.
• Pizza sauce: A good store-bought sauce does the trick, but I sometimes mix in a little garlic powder and Italian seasoning for extra flavor. No sauce? Crushed tomatoes with a dash of salt and olive oil work in a pinch.
• Pepperoni: Classic and delicious, but feel free to swap in salami, cooked sausage, or even mushrooms for a veggie version.
• Mozzarella cheese: Slices make assembly easy, but shredded mozzarella melts just as well. If you want a sharper flavor, try provolone or a mix of both.

The must-have kitchen gear

Cooking over a campfire is all about using the right tools. Here’s what you’ll need:

• Aluminum foil: Heavy-duty foil is your best friend. It locks in heat, prevents burning, and makes cleanup effortless.
• Tongs: Helps rotate the foil packet so your pizza bake heats evenly.
• Campfire grill grate (optional): If you don’t want to place the foil directly onto the coals, a grill grate works great.

Step-by-step: how to make campfire pizza bake

1. Prep the bread: Slice the French bread in half lengthwise. It helps to use a serrated knife to get clean cuts.
2. Sauce it up: Spread the pizza sauce evenly on both halves of the bread. A spoon works fine, but I sometimes use a basting brush for an even layer.
3. Layer the good stuff: Alternate slices of pepperoni and mozzarella cheese on one half of the bread. Stack them slightly so every bite is loaded with flavor.
4. Close it up: Place the other half of the bread on top, pressing down lightly.
5. Wrap in foil: Tightly wrap the whole sandwich in aluminum foil, making sure to seal the edges well to trap in heat.
6. Cook over the fire: Place the foil-wrapped sandwich on the campfire grate or directly onto hot coals. Cook for about 15 minutes, flipping once halfway through. You’ll know it’s ready when the cheese is melted, and the bread feels warm and toasty.
7. Slice and serve: Carefully unwrap the foil (watch out for steam!), then cut the pizza bake into sandwich-sized portions.

Variations and adaptations

• Vegetarian version: Swap the pepperoni for roasted bell peppers, mushrooms, and olives.
• Meat-lover’s edition: Add cooked bacon, crumbled sausage, or even pulled chicken.
• Spicy kick: Drizzle with hot honey or sprinkle crushed red pepper flakes before wrapping.
• Hawaiian twist: Add ham and pineapple for a tropical touch.
• Cheesy overload: Stuff in extra cheese like cheddar, parmesan, or smoked gouda for a richer flavor.

Serving ideas: make it feel like a feast

Even though this campfire pizza bake is already satisfying, I like to serve it with a side of roasted veggies or a simple campfire salad (just mixed greens, olive oil, and balsamic). If I’m feeling extra indulgent, I’ll warm up some garlic butter for dipping.

What to drink with it?

• Beer: A crisp lager or pale ale pairs beautifully with the cheesy, salty flavors.
• Wine: A light red like Pinot Noir or a chilled Lambrusco complements the pepperoni.
• Non-alcoholic: Lemonade or a fizzy soda works great for a refreshing contrast.

Storing and reheating leftovers

If you somehow end up with leftovers (rare, but it happens), wrap them tightly in foil and store them in a cooler for up to a day. To reheat, toss the foil-wrapped sandwich back on the fire for 5-7 minutes, or heat it in a skillet over medium-low heat.

Scaling the recipe up or down

Need to feed a crowd? Just grab a bigger loaf of bread or make multiple foil-wrapped sandwiches. Cooking time stays about the same. For smaller portions, use a demi-baguette or even a sandwich roll for an individual serving.

What if something goes wrong?

• Burnt bread? Try using a double layer of foil or placing it on indirect heat.
• Not melted enough? Leave it on the fire a bit longer, or press the sandwich down slightly before wrapping so the cheese touches both sides.
• Soggy bread? Use less sauce, or toast the bread slightly before assembling.

Give it a try!

Next time you’re sitting around a fire, ditch the usual hot dogs and give this campfire pizza bake a shot. It’s easy, satisfying, and packed with flavor. Plus, it’s endlessly customizable. If you do try it, let me know how it turns out—I love hearing about creative twists on this recipe!

Frequently asked questions

1. Can I make this in the oven instead of a campfire?
Absolutely! Just bake at 375°F (190°C) for about 15 minutes until the cheese is melted and the bread is warm.

2. How do I keep the bread from burning?
Wrap it tightly in foil and use indirect heat. Placing it near, but not directly on, the flames works best.

3. Can I use a different type of bread?
Yes! Ciabatta, sourdough, or even a hoagie roll work well.

4. What’s the best way to store leftovers?
Wrap them in foil and keep them in a cooler. Reheat over the fire or in a pan.

5. Can I add vegetables without making it soggy?
Yes! Just pre-roast or sauté them before adding to the sandwich.

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