Growing up, after school snacks and Friday nights often meant Totino’s pizza—crispy, cheesy, and absolutely no-frills. It was the kind of meal that defined childhood simplicity. But let’s be honest, my taste buds have matured since then (well, mostly). Enter this Grilled Sausage Pizza: a sophisticated spin that trades frozen crusts for homemade dough, mystery toppings for sweet Italian sausage, and fluorescent orange cheese for creamy stracchino. Add a drizzle of spicy chili oil and a handful of fresh arugula, and you’ve got yourself a pizza that screams “adulting” in the best way possible.
Why This Recipe Works
• Homemade dough: Grilling the dough gives it that irresistible charred flavor and chewy texture that sets this pizza apart.
• Chili oil kick: Infused with Fresno chilies, the oil adds just the right amount of heat to balance the rich cheese and sausage.
• Fancy cheese upgrade: Creamy stracchino or Fontina takes this pizza to gourmet levels while still being comforting.
• Arugula finish: Fresh, peppery arugula adds a pop of flavor and color, making it feel fresh and balanced.
• Grill + bake combo: The grill provides the smoky char, while the oven melts the cheese to perfection.
Fresno chili peppers to make the chili oil
Made by steeping the peppers in extra virgin olive oil
Tips for Making Grilled Sausage Pizza
• Plan your dough ahead: Let the dough rise for at least an hour. For a quicker option, you can use store-bought pizza dough, but homemade is worth the effort.
• Keep your grill hot: A well-heated grill ensures a crispy crust with beautiful grill marks.
• Watch the dough: Dough cooks quickly on the grill. Flip it as soon as it stiffens and develops grill marks.
• Get creative with toppings: If you can’t find stracchino, go for ricotta, Taleggio, or even mozzarella.
• Chili oil magic: Make extra chili oil—it’s a game-changer not just for pizza but for drizzling on roasted veggies, eggs, or even pasta.
• Serve fresh: This pizza is best enjoyed right out of the oven when the cheese is melted and gooey.
Make the Chili Oil
Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you’re ready to make the pizza. This can be done in advance.
Make the Dough
Step 1:
While the oil steeps, combine the yeast, sugar, and 1/2 cup warm (not hot) water in a small bowl. Stir to combine and let sit for 10 to 15 minutes until foamy and yeasty-smelling.
Step 2:
Combine the flour and salt in a large mixing bowl; make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, stir until the flour and liquids are well combined.
Step 3:
Turn the dough out onto a well-floured, clean work surface and knead until smooth and elastic, 6-7 minutes.
Step 4:
Lightly coat the mixing bowl with olive oil, return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until the dough has doubled in size, about 1 hour.
When the dough is ready, portion it into six golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you want). If you’re not using the dough immediately, wrap each ball individually in plastic and refrigerate until ready.
For the Topping and Pizza Assembly
Step 1:
Preheat the oven to 425° and preheat the grill.
Coat a large sauté pan with oil, add the sausage, and bring to medium heat. Cook the sausage until brown, 10-15 minutes. Remove with a slotted spoon and reserve.
Step 2:
Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn’t burn.
Step 3:
Put the pizzas on a baking sheets, schmear each with some stracchino, top with sausage, and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 5-7 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula, and drizzle with the chili oil.
Pizza, But Make it Fancy
This Grilled Sausage Pizza takes everything you loved about childhood pizza nights and transforms it into a dish that’s sophisticated, flavorful, and totally Instagram-worthy. It’s a perfect recipe for casual dinners, weekend get-togethers, or whenever you’re craving a grown-up twist on a classic comfort food.
Ready to fire up the grill? Let’s make some pizza magic!
What’s your favorite pizza topping? Share your go-to combos below and let me know how your Grilled Sausage Pizza turns out!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Grilled Sausage Pizza
Description
This adult version of Totino's pizza is to die for. Topped with fresh arugula and homemade chili oil.
Ingredients
For the Chili Oil
For the Dough
For the Pizza Topping
Instructions
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1010kcal
- % Daily Value *
- Total Fat 92g142%
- Saturated Fat 26g130%
- Cholesterol 88mg30%
- Sodium 1369mg58%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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