Italian, Pizza, The Weekly Menus and Recipes

Recipe 24.4: Grilled Pizza with Sausages, Peppers, and Onions

Print Friendly, PDF & Email

This isn’t just any pizza; this is pizza grilled, drizzled, and kicked up more than just a couple of notches. Sweet peppers, spicy sausage, creamy cheese, and a tangy basalmic drizzle make this the pizza to break out the grill for – just in time for spring.


1/2 lb. hot Italian sausage

1 red onion

1/2 red bell pepper

grapeseed oil


1 batch uncooked pizza dough

1/2 lb. fontina cheese

1 cup skim ricotta cheese

1 tbs. dried basil


1 tbs. dried basil

2 tbs. honey

1/2 tbs. white wine vinegar

1/4 cup basalmic vinegar


Start off by grilling the sausages on a hot grill. You’ll grill the sausages for about 2-3 minutes on each side (turning the sausage 4 times) until you have nice grill marks. Once the sausages are grilled, removed and let rest, covered with foil to keep warm.

Note: you’ll want to make sure that your grill is clean and oiled (we use grapeseed oil) between each round of grilling.

Chop peppers and onions into strips while sausage grills. Toss with grapeseed oil and place in grill basket and grill for about 20 minutes, until softened and caramelized.

Stretch dough into rounds while the peppers and onions grill. Dough rounds should be around 6 inches each in diameter. Brush one side of each dough round with grapeseed oil, then place, oiled side down, on hot grill to cook for about 4-5 minutes, until charred.

Slice sausages into rounds, and then prepare ricotta mixture with dough grills. Mix ricotta, oregano, shredded fontina, and black pepper to combine.

Once one side of the dough is grilled, bring into kitchen and top with toppings, charred side up. Place dollops of ricotta mixture, slices of sausage, and peppers and onions on the pizza, then return to grill to char the other side (make sure the grill is oiled before laying the pizza down). You want the cheese to melt, about 4 minutes.

Prepare drizzle while pizzas finish grilling. Use a fork to mix together the honey, basil, and basalmic vinegar. When pizzas are finished grilling, drizzle the mixture over the top of each pizza, then slice and serve.