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Grilled Flatbread Pizza Recipe by CampingForFoodies features a blue camping plate filled with toasted flat bread that’s topped with bright red cherry tomatoes, creamy white mozzarella cheese, kalamata olives and ribbons of bright green basil. The plate is set on a campfire log on a sunny day with a desert landscape in the background.

Grilled Flatbread Pizza Recipe

Prep Time: 5 minutes
Cook Time: 13 minutes
Resting Time: 1 minute
Total Time: 19 minutes
Servings: 4
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: A fun way to easily have pizza night at your campsite is by making individual, melty cheese, naan pizza pies topped with simple ingredients.
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Ingredients

  • 4 individually-sized pieces of naan bread or pitas
  • 2 tablespoons extra-virgin olive oil

Filling Ingredients

  • 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

Topping Ingredients

  • 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

Recommended Garnish

  • 4 large fresh basil leaves sliced into thin ribbons

Instructions

  • 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.

Nutrition Information

Serving: 1g | Calories: 280kcal | Carbohydrates: 8g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 767mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 48mg | Calcium: 187mg | Iron: 1mg