Grilled Sausage Pizza

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Pizza night is our favorite.

The choice for toppings are endless, my personal favorite- ground Italian sausage with fresh mozzarella. We use the grill, there’s something about that smoky char on the crust that a regular oven doesn’t get you, it’s crispier, a little blistered in the right spots, and honestly makes store-bought dough taste like way more effort than it actually is.

This grilled sausage pizza is SO good.

I use pizza dough from the deli section (makes two small pizzas, perfect for two people or a family split), a light hand with the sauce, fully cooked mild or hot ground italian sausage, and torn fresh mozzarella. The real trick is getting your stone screaming hot before anything touches it, at least 15 minutes of preheat, the hotter the better. Slide the pizza on, close the lid, and check at the 3ish minute mark.

Pro tip: If you’re doing a pizza night, make my cheesy garlic flatbread while you’re at it!

Grilled Sausage Pizza

An easy, fun pizza night favorite! Personal-sized sausage pizzas with a crispy, smoky crust, grilled on a hot pizza stone.

I use this pizza stone, the kit comes with a pizza paddle and cutter too.

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Servings: 2 pizzas

Course: Main Course

Ingredients Method

Ingredients

  

• 1 store-bought pizza dough deli section — makes 2 small pizzas
• 1/2 cup semolina flour for dusting
• 1/4 cup jarred pizza sauce I like Carbone’s or Rao’s, or homemade
• 1 cup ground sausage mild or hot — fully cooked
• 1 cup Fresh mozzarella torn
• 2 tbsp Parmigiano Reggiano
• 1 tbsp Italian seasoning
• 1 tbsp Garlic salt
• Red chili flakes optional
• Olive oil for hands if dough is sticky

Method

 

1. Preheat your pizza stone (on the grill) for at least 15 minutes before doing anything else — the hotter, the better.
2. Fully cook the sausage in a sauté pan.
3. Dust your surface with semolina flour. Roll out the dough with a rolling pin or your hands — if it’s sticky, a little olive oil on your hands helps. Keep the semolina to the bottom of the dough only, not the face.
4. Spoon the pizza sauce over the dough — a little goes a long way.
5. Top with the cooked sausage.
6. Add the torn mozzarella.
7. Finish with Italian seasoning, garlic salt, and chili flakes if using.
8. Slide the pizza onto the hot stone using a peel or paddle, and close the lid. Check after 3 minutes and continue cooking to your preferred crispiness.

Want to see everything else in my kitchen? Check out my full Shop My Kitchen list for more of what I use and love.