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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Grilled pizza with sausage fennel and onions

Italian Sausage Pizza

Posted by: Ari Laing

You will love this grilled Italian sausage pizza for its sweet and spicy flavor! It's loaded with caramelized onions, fennel, roasted red peppers, lots of fresh mozzarella, and is seasoned with rosemary and red pepper flakes. Instructions included for individual pies or family-style!

recipe +-

Posted by: Ari Laing
Grilled pizza with sausage fennel and onions
Print Recipe
5 from 2 votes

Italian Sausage Pizza

You will love this grilled Italian sausage pizza for its sweet and spicy flavor! It's loaded with caramelized onions, fennel, roasted red peppers, lots of fresh mozzarella, and is seasoned with rosemary and red pepper flakes. Instructions included for individual pies or family-style!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: grilled pizza, homemade sausage pizza, Italian sausage pizza
Servings: 8 servings
Calories: 411kcal
Author: Ari Laing

Equipment

  • Grill
  • Rimmed sheet pan
  • Skillet

Ingredients

  • 1 (16 oz) homemade or store bought pizza dough
  • 2 Tbsp Extra virgin olive oil plus more for serving
  • 8 oz hot Italian sausage casings removed
  • 1 head of fennel thinly sliced
  • 1 sweet onion thinly sliced
  • 2 tsp fresh rosemary finely chopped
  • 1 lemon zested, about 1 tsp
  • ¼ tsp crushed red pepper flakes or ½ tsp for more heat
  • ⅓ - ½ cup marinara sauce or pizza sauce
  • 12 oz fresh mozzarella grated or shredded
  • ½ cup roasted red peppers cut into strips
  • Pecorino Romano grated, for serving
  • Fresh basil for serving

Instructions

  • Brown the sausage. Heat 2 Tbsp olive oil over medium-high heat in a large skillet. Add sausage, then use a wooden spoon to break up into smaller pieces. Cook until mostly cooked through and browned on all sides, about 3-5 minutes. Use a slotted spoon to transfer the sausage to a medium bowl.
  • Sauté the veggies. To the same skillet, add thinly sliced fennel and onion. Cook over medium-high heat, stirring often, about 3-5 minutes, or until they begin to brown and caramelize.
  • Season the veggies. Add 2 tsp chopped rosemary, 1 tsp lemon zest, and ¼ tsp red pepper flakes, then stir to combine.
  • Grate the cheese. Use a food processor to finely grate mozzarella cheese.
  • Preheat the grill. Fire up your grill and preheat over medium heat to a temperature of about 375-400F. For the first phase of cooking, we will use direct heat.
  • Roll out the pizza dough. While the grill is preheating, use a rolling pin to roll out the pizza dough (or use your hands to press it out into a circle). You can make two small pizzas or one large, family-style pizza. For either, go for a thickness of about ½ - ¾".
  • Lightly oil the grill. Make sure the grill grates are clean. Next, use either grill spray to coat the grates lightly or pour some olive oil on a paper towel, then use tongs to gently rub the oil across the grill grates.
  • Cook the dough on one side. Carefully transfer the pizza dough to the grill. Lay it flat across the grates. If any edges fold or tuck under, use tongs to quickly unfold them. Cook for 3-5 minutes, then use tongs to transfer the partially cooked pizza dough to a rimmed baking sheet. Turn off half the burners on the grill. When the pizza returns, it will be cooked over indirect heat.
  • Assemble the pizza. Turn a rimmed baking sheet over so that it's upside down. Place partially cooked pizza dough on top, with the grilled side facing up (the uncooked side will have direct contact with the grill during phase 2 of cooking!). Use a spoon to spread ⅓ cup of marinara sauce evenly on top, leaving the outer 1" untouched. Use remaining marinara, if needed. Sprinkle half of the grated mozzarella cheese, then layer on cooked sausage, caramelized onion and fennel, and ½ cup roasted red peppers strips, spreading evenly across the dough. Top with remaining mozzarella cheese.
  • Return pizza to the grill. Gently slide the pizza (or use flat spatulas / tongs to help transfer) onto the grill, setting the pizza over the burners that have been turned off. Cover and cook until the bottom of the crust is crispy and the cheese has melted, about 5-7 minutes longer. Rotate the pizza halfway through cooking so all sides of the crust cook evenly.
  • Finish pizza off the grill. Drizzle the pizza with a high quality extra virgin olive oil, then sprinkle with freshly grated Pecorino Romano. Finish by adding ripped basil on top (you can add whole or thinly sliced basil if you prefer!).
  • Cool, then slice. Allow the pizza to rest for 5 minutes before slicing, then enjoy!

Notes

  • Pro tip: place mozzarella in a freezer for 15-20 minutes so it's easier to grate!
  • Once you've added toppings to the partially cooked pizza dough, place it on a baking sheet that's been inverted (turned upside down). It will be easier to slide the topped pizza onto the grill grates instead of lifting it up off of the rimmed baking sheet!
  • Cook the dough first over direct heat, then finish it on the grill over indirect heat. This will help to ensure the bottom of the crust doesn't burn before the cheese melts!
  • If you roll out the dough thinner than ½", go easy on the toppings. You want the dough to be sturdy enough to stand up to the weight of the pizza toppings.
  • Be sure to rotate the pizza halfway through cooking (with toppings) so that both sides cook evenly!

Nutrition

Calories: 411kcal | Carbohydrates: 32g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 932mg | Potassium: 330mg | Fiber: 3g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 18mg | Calcium: 180mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!