Grilled Margherita Sausage Pizza Recipe

Grilled Margherita Sausage Pizza Recipe over a Wood Charcoal Fire

Margherita Sausage Pizza Recipe on the Grill

5 out of 5
stars based on 2 ratings.

Grilled Margherita pizza with sweet Italian sausage recipe over a wood charcoal fire from Paggi Pazzo

Margherita Sausage Pizza Recipe on the Grill

Prep time: 3 hours

Cook time: 35 min

Total time: 3 hours 35 mins

Yield: 8 slices
Calories per serving: 255
Fat per serving: 8.5g


  • 14 ounces peeled tomatoes (San Marzano)
  • 4 ounces fresh mozzarella
  • 4 cloves garlic
  • 4 tablespoons olive oil
  • 4 fresh basil leaves
  • 2 1/2 cups Molino Caputo tipo 00 flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon yeast
  • 3/4 cup Italian water
  • 2 sweet or hot Italian sausages

Cooking Directions

  1. In order to make dough, heat Italian water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
  2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
  3. Add 2 cups of Molino Caputo tipo 00 flour to bowl, pouring slowly as you stir, then a tablespoon of olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance
  4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour, then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours
  5. In order to make the sauce, add 3 tablespoons of oil to pan at medium heat for 2 minutes.
  6. Add finely chopped garlic and 2 chopped basil leaves for 3-5 minutes
  7. Place peeled tomatoes in a bowl and chop whole parts into chunks, then add to pan with salt and pepper and cook at low heat for 3 hours
  8. After 3 hours, take dough and kneed for several minutes, covering with flour as necessary until all air bubbles are removed. Then take dough roller and roll, adding more flour when necessary, to a circular shape that covers the pizza stone
  9. Dress pizza stone lightly with olive oil then place dough on top, curling edges slightly to create outside crust
  10. Add healthy amount of sauce on top of pizza dough
  11. Cut thick fresh mozzarella slices and spread across pizza (do not cover all sauce with mozzarella, if you do, you’ve used too much cheese)
  12. To start your grill, fill two chimney starters with lump hardwood charcoal and oak wood chips, ignited underneath by olive oil dressed paper towel or newspaper. Once wood charcoal is ready dump into grill pit
  13. Remove outside casing of sausages and put on grill, 4-6 minutes per side and then move to cool zone of grill (this will prevent sausage oils from dripping into pizza sauce and fattening up the recipe)
  14. Create opening on grill by moving grates to sides and place pizza stone over wood charcoal directly, supported by outside grates
  15. Grill for 20-25 minutes, covering grill and opening every 5 minutes to make sure pizza is cooking evenly. If pizza is cooking to fast or too slowly, adjust distance between charcoal fire and pizza stone
  16. After 20-25 minutes and crust is a golden brown, and cheese has begun to sink into pizza, remove from grill
  17. Add whole fresh basil leaves and chop sausages into thick slices and spread across pizza, let rest for 5 minutes and then slice
  18. Ready to serve!

Let it Rip!

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