Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella

Individual pizzas with spicy sausage, yellow peppers, roasted tomatoes, mozzarella and basil— it’s an easy summer meal made more fantastic by the fact that they’re prepared outdoors on the grill, keeping your house nice and cool.

Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella from

Let’s just cut to the chase— it’s summer and it’s hot. If I can avoid turning on the stove or oven, I do. And so many of our regular meals have been altered to need little or no heating, or to be prepared on the grill. This time of year my grill is my best friend.

Pizza is on an almost weekly rotation in our house all year long. But there is no way I’m turning my oven on when it’s 100 degrees. Thankfully, pizza is just as good, if not better, prepared on the grill.

Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella from
Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella from

When grilling pizzas, I make them individually sized so they’re easy to flip and serve. I topped these pizzas with mozzarella, spicy sausage, roasted tomatoes and pepper and basil— a winning combo for sure!—  but feel free to experiment with whatever you like.

Sitting out on our back deck with a few grilled pizzas, a salad, and a bottle of chilled wine is pretty much my perfect evening. Maybe only made better if you were there to enjoy with me.

Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella from

Tips for grilling pizzas

>> Preheat your grill to a good medium-high heat, about 400-450 degrees F if you have a thermometer. You want the grill to be very hot, but not enough that it will burn the dough.

>> Make sure that your dough is greased with olive oil before flipping it into the grill so that it doesn’t stick.

>> When the first side is done, brush the other side with olive oil and flip again. Cover with your toppings and cook until cheese is melted, only about 1-2 minutes more.

>> I like to turn off my grill once I’ve added the toppings. The grill is still plenty hot enough to melt the cheese, warm the toppings, and cook the dough the rest of the way through. This keeps the dough from drying out or burning during the last few minutes.

>> Watch your pizzas carefully! This is not the time to multitask, they can burn very quickly.

Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella from

Grilled Pizzas with Sausage, Peppers, Roasted Tomatoes and Mozzarella

Yield: 4 small individual pizzas

An easy summer weeknight meal prepared on the grill so you don't need to turn on the stove!


    Pizza Dough:
  • 4 cups (500 grams) all-purpose flour
  • 2 1/4 teaspoon (1 package, 7 grams) active-dry yeast
  • 1 teaspoon coarse salt
  • 1 tablespoon fresh herbs, finely chopped or 1 teaspoon dried herbs (optional)
  • 1 clove of garlic, minced or 1 teaspoon garlic powder (optional)
  • 1 cup (237 ml) water
  • 1/3 cup (80 ml) olive oil
  • To assemble the pizzas:
  • 1/4 cup (60 ml) olive oil
  • 1/2 pound (225 grams) spicy italian pork sausage
  • 1 yellow pepper, sliced
  • 1 cup (150 grams) cherry or grape tomatoes
  • 8 ounces (225 grams) fresh mozzarella, thinly sliced
  • Basil leaves
  • Salt and pepper, to taste


    To make the dough:
  1. In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 2 cups of the flour, yeast, salt, herbs, and garlic.
  2. Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130 degrees F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
  3. With the mixer on medium low, add the remaining flour a 1/4 cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic.
  4. Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
  5. Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then divide dough in half. Wrap one half in plastic and store for another use (dough will keep in the fridge for 5 days and 2 months in the freezer).
  6. Divide the other half of dough again into 4 pieces. Roll each piece into a rough 6-inch circle. Place on a parchment lined sheet and brush with olive oil. Cover with plastic wrap and let rise for 30 minutes while you prepare the toppings.
  7. To make the pizzas:
  8. In a skillet over the stove, cook the sausage until browned. Transfer to a paper towel lined plate to drain.
  9. Add a tablespoon of olive oil to skillet, followed by the peppers and tomatoes. Season with salt and pepper. Cook over medium high heat until softened, about 5 minutes. Alternatively, you can cook the peppers and tomatoes on the grill until slightly charred.
  10. Preheat the grill to medium high. Gently flip the pizza dough onto the prepared grill, oil-side down. Brush the top with olive oil. Close the grill and let cook for 2-3 minutes. Watch it carefully to make sure it doesn't burn.
  11. Flip the pizzas over and immediately cover with toppings - mozzarella, sausage, peppers and tomatoes. Turn grill off and cover. When cheese is melted, about 2-3 minutes, remove pizzas from the grill. Top with basil leaves and fresh ground pepper.

Note: The dough recipe makes more than you need for this recipe (enough for 2 full-size pizza). I like to make enough pizza dough to store in the fridge or freezer for and even easier meal another night. If you'd like to halve the dough to fit just this one recipe, go right ahead.