You’ll love this Grilled Flatbread Pizza Recipe that’s charred then topped with veggies and cheese. It’s one of our camping dinner recipes the entire family enjoys.
How I’ve Made It Easy For Camping
Grilled pizza uses a traditional pizza dough which is a yeast dough that gets rolled into a dough ball. When you’re ready to make the pie, you roll it out to the size and shape you want.
Instead of starting with flatbread dough, we’re using pre-baked flatbread or naan. We’ll toast them so they have a pillowy texture with a slightly crispy char. This shortcut saves time while still delivering on the flavor and texture of fresh dough.
This is one of my vegetarian camping recipes that uses a combination of veggies that are easily prepped.
I use pre-sliced baby bella mushrooms so I don’t have to slice them at the campsite. If you are not preparing this recipe early in your trip, you may want to buy whole mushrooms and slice them when you’re preparing this meal because whole mushrooms tend to last longer in a cooler than pre-sliced mushrooms.
You’ll also need to chop a red bell pepper and dice a bit of red onion.
Fresh basil is an optional garnish which I highly recommend because it adds so much flavor to the dish. You’ll chiffonade the basil leaves into thin ribbons.
Cooking Methods & Equipment
This recipe requires you to cook spices with veggies in a pan until they are softened. Then, you’ll actually grill one side of the bread, flip it over, then, top with veggies and cheese to grill the second side.
This is one of my camping grill recipes that cooks so fast, I like using my propane camp grill but you can use a charcoal grill too.
If you are making this as one of our easy campfire recipes, you can use a cast iron grill pan or use a grate directly over your coals. Make sure you are burning wood that imparts a nice flavor to food, like oak or mesquite.
You can also make this as one of our camp stove recipes if you have a cast iron grill pan. Depending on the size of your pan, you may need to cook in batches.
Step 1. Prepare your ingredients, heat source and equipment as directed.
Step 2. Cook the veggies. You’ll melt some butter in a pan then cook the mushrooms, red peppers, onion, whole tomatoes, salt, pepper flakes and garlic powder. They need to just get a little tender.
Step 3. Pre-heat grill. You’ll be using medium heat, 350-450 F degrees. That’s 5-6 seconds with the “hand test”.
Hand Test For Cooking Temperatures
You don’t need a thermometer to determine the temperature of your heat source for cooking. Here are steps for the “hand test”.
- Hold the palm of your hand about 5 inches above the heat source (campfire coals, charcoal briquettes, propane grill etc.) you’re using for cooking. (Make sure nothing is flammable, like clothing or jewelry.)
- Pull your hand away from the heat before it hurts and note how many seconds have passed. Example: 6-7 seconds = medium heat.
Step 4. Grill one side of flatbread. Brush both sides of bread with oil. Lay first side down and grill till lightly golden brown. Remove to counter, grill marks facing up.
Step 5. Add toppings. Spread pesto on the grilled side of the bread, then, layer the vegetable filling mixture, cheese and olives.
Step 6. Return to grill. Place the pizzas back on the grill with the uncooked side down (toppings up), and cook until the second side is toasted and cheese slightly melts.
Step 7. Slice and serve. Let the pizzas stand a few minutes before slicing. Top with fresh basil, if desired. Serve hot.
I love making grilled flatbread pizzas when I want easy camping meals because you can swap out a few ingredients and get an entirely different flavor profile depending on what you’re craving.
Make Jalapeno Poppers Pizzas by spreading a bit of cream cheese on the bread and topping with chopped jalapeno peppers, cheddar cheese and crispy bacon bits.
Try making Sweet Corn Pizza by spreading a bit of pizza sauce on the bread and topping with chopped artichoke hearts, mozzarella cheese and corn kernels scraped from ears of corn or defrosted frozen corn.
Balsamic Glazed Chicken Pizza is always delicious. Spread mozzarella cheese over the bread and top with roasted red peppers, grilled and chopped juicy chicken and red onion. Drizzle balsamic glaze over the top just before serving.
What To Serve With This Recipe
I like serving this meal with a simple arugula or baby spinach salad on the side tossed with a bit of black pepper, kosher salt and a light vinaigrette dressing.
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This is a great recipe for any main meal but it’s also the perfect party appetizer when sliced into bite-sized pieces. You can also make smaller pizzas by using a smaller size bread.
It also easily scales down if you’re making camping meals for two.
Refrigerate leftovers covered with plastic wrap, or, wrap in foil to quickly reheat leftovers (just to take the chill off) over a campfire.
This Campfire Flatbread With Prosciutto And Mozzarella is very similar but uses prosciutto in the topping layer. It provides wonderful flavor and adds a “no-cook meat” that meat-lovers crave.
This Dutch Oven Pizza uses flour and cornmeal to make a pourable-batter crust that is baked and topped with Italian sausage and other traditional toppings.
Try this Upside Down Dutch Oven Deep Dish Pizza when you want “dinner & a show” because it is a sight to see! You’ll build the “toppings” in the bottom of your Dutch oven then top them with refrigerated ready-to-bake pizza crust dough. After the pie is baked, you invert it onto a plate for serving.
If you’re looking for an almost-gourmet appetizer, try this Strawberry Basil Bruschetta. It uses Italian bread slices that are topped with goat cheese and a strawberry, basil topping.
Mornings can start with pizza! This Dutch Oven Breakfast Pizza is topped with deli ham and finished off with a drizzle of sour cream or honey, depending if you want to add a little sweetness or saltiness to the dish.
Print This Recipe
Grilled Flatbread Pizza Recipe
- Heavy Duty Aluminum Foil (if your grill does not have a lid)
- 4 individually-sized pieces of naan bread or pitas
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 1 (8 oz) package baby bella sliced mushrooms
- 1 red bell pepper roughly chopped
- 1/2 small red onion diced
- 1 cup cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 cup prepared basil pesto
- 1 cup shredded mozzarella cheese or fresh mozzarella cheese cubed into small pieces
- 1/2 cup pitted kalamata olives
- 4 large fresh basil leaves sliced into thin ribbons
- In a large skillet, melt butter over medium-high heat.
- Add mushrooms, red peppers, onion, whole tomatoes, salt, pepper flakes and garlic powder to the pan; cook until tender, stirring occasionally about 5-7 minutes. Remove from heat.
- Using a charcoal grill (or gas grill, campfire grate over coals or grill pan on a stove), pre-heat grill to medium heat, 350-450 F degrees. If you don’t have a thermometer on your grill, use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 5-6 seconds = medium heat.
- Brush both sides of flatbreads with oil.
- Lay first side down on hot grill grates and cook with lid down until lightly golden brown, about 2-3 minutes.
- Using a pair of tongs, remove flatbreads to a cutting board (or baking sheet or cookie sheet) with the grill marks facing up.
- Evenly divide the pesto spreading it over the top of the 4 crusts followed by the vegetable filling mixture, cheese and olives.
- Slide pizzas back onto grates, close lid and grill second side of bread and melt the cheese, about 2-3 minutes. Keep a close eye during the cooking process to ensure the bottom of the bread does not burn.
- Remove finished product from heat, place pizzas on flat surface. Let stand a minute before slicing. Serve hot topped with fresh basil, if desired.