Grilled Scrapple Pizza (Pennsylvania Style) | Arteflame

Introduction

There is nothing quite like the scent of wood smoke mingling with the savory aroma of sizzling pork on a cool evening. This Pennsylvania Grilled Pizza is a love letter to rustic flavors, featuring a blistered, chewy crust topped with the Keystone State’s favorite breakfast staple: scrapple. The texture contrast is incredible—the crispy exterior of the cubed scrapple gives way to a creamy center, perfectly complemented by melted sharp cheddar and sweet caramelized onions. It’s a backyard feast that feels like a warm hug and brings a surprising gourmet twist to pizza night.

Why This Recipe is a Keeper

I adore this recipe because it transforms a humble ingredient into a culinary centerpiece. Cooking on the Arteflame flat-top is a game-changer; it allows you to sear the scrapple to golden perfection right alongside the dough, infusing everything with that irresistible wood-fired flavor. It is savory, hearty, and guaranteed to spark conversation at your next cookout.

Kitchen Wisdom

• Patience pays off: When searing scrapple, let it develop a deep crust before flipping. If you move it too soon, it may crumble.
• Watch the zones: Use the distinct heat zones on the grill. If the crust is done but the cheese needs melting, slide the pizza to the cooler outer ring.
• Room temp dough: Always let your dough sit out for an hour before stretching so it doesn't snap back.

Make It Your Own

If you cannot find scrapple in your area, thick-cut bacon or crumbled breakfast sausage makes a delicious substitute. For a lighter touch, swap the cheddar for provolone or use a garlic-herb oil base instead of marinara.

Ingredients

The Base and Sauce

• 1 lb Fresh pizza dough (room temperature)
• 1/2 cup Pizza sauce or marinara
• 2 tbsp Olive oil (for brushing)
• Cornmeal or flour (for dusting the peel)

The Pennsylvania Toppings

• 1/2 block Scrapple, sliced 1/4 inch thick and cubed
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Sharp Cheddar cheese, shredded
• 1/2 Red onion, thinly sliced
• 1 Green bell pepper, sliced into strips
• 1 Red bell pepper, sliced into strips
• Fresh basil or parsley for garnish

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a fire in the center using charcoal or wood. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat cooktop reaches a medium-high searing temperature.
2. Lightly oil the flat cooktop surface to prevent sticking.

Step 2: Pre-Cook the Toppings

1. Place the sliced onions and bell peppers on the flat cooktop. Sauté them for about 5–7 minutes until they are softened and slightly caramelized. Move them to the cooler outer edge of the grill to keep warm.
2. Place the scrapple cubes on the hot surface of the cooktop. Scrapple needs a good sear to hold its shape. Cook for 3–4 minutes per side until a golden-brown, crispy crust forms. Move the crispy scrapple to the cool zone with the veggies.

Step 3: Grill the Dough

1. Roll or stretch your pizza dough on a surface dusted with cornmeal to your desired thickness.
2. Brush one side of the dough generously with olive oil.
3. Place the dough directly onto the flat cooktop (or the grill grate if you prefer a smokier char), oiled side down. Grill for 2–3 minutes until the bottom is golden and crispy, and bubbles start to form on the top.

Step 4: Assemble and Finish

1. Flip the dough over using tongs or a spatula. Immediately brush the grilled side with a thin layer of olive oil, followed by the pizza sauce.
2. Sprinkle the mozzarella and cheddar cheese blend over the sauce.
3. Top evenly with the sautéed peppers, onions, and crispy scrapple cubes.
4. Continue to cook for another 3–5 minutes. The goal is to melt the cheese and crisp up the bottom crust without burning it. If the bottom cooks too fast, slide the pizza to the cooler outer edge of the cooktop.
5. Remove from the grill, garnish with fresh basil, slice, and serve hot.

Tips for Success

Mastering grilled pizza on the Arteflame is all about heat management and preparation. First, ensure your dough is at room temperature before stretching; cold dough snaps back and is difficult to shape. When working with scrapple, patience is key—do not flip it too early, or it may crumble. It needs that hard sear to provide the necessary texture contrast against the melted cheese. Additionally, because the Arteflame cooktop has different heat zones, utilize them to your advantage. If your cheese hasn't fully melted but the crust is done, you can cover the pizza with a basting dome for 30 seconds to trap the heat and steam the cheese without burning the bottom. Finally, less is often more with toppings; overloading the pizza can make the crust soggy and difficult to transfer.

Variations

While the classic scrapple and veggie combination is a nod to Pennsylvania tradition, the versatility of the Arteflame allows for delicious experimentation. You can easily adapt this recipe to suit different mealtimes or flavor preferences. Here are a few creative twists to keep your menu exciting:

• The Barnyard Breakfast Pizza: Swap the pizza sauce for a garlic olive oil base, use the scrapple, and crack two eggs directly onto the pizza during the final assembly step. Cook until the whites are set but yolks are runny.
• Spicy Dutch: Add sliced jalapeños and a drizzle of hot honey over the finished pizza to contrast the savory, earthy flavor of the scrapple.
• Meat Lover’s PA Style: Add crumbled bacon and sliced pepperoni alongside the scrapple for a protein-packed savory pie.
• White Scrapple Pie: Skip the tomato sauce and use ricotta cheese and garlic oil as the base, topped with scrapple and caramelized onions.

Best Pairings

To fully embrace the Pennsylvania theme, the beverage and side pairings should be just as classic and comforting as the pizza itself. The savory, spiced richness of the scrapple demands a drink that can cut through the fat while complementing the smoky grill flavor. Simple, fresh sides help balance the heavy nature of the meat and cheese.

• Beverage: An amber lager, specifically a Yuengling (America’s oldest brewery, based in PA), is the absolute best pairing for this dish. Its slight caramel sweetness complements the cornmeal in the scrapple.
• Side Dish: A crisp, vinegar-based coleslaw or a cucumber salad provides a bright, acidic crunch that cleanses the palate between bites.
• Dessert: Finish the meal with grilled peaches or apples served with a scoop of vanilla ice cream, utilizing the residual heat of the Arteflame.

Conclusion

This Pennsylvania Grilled Pizza with Scrapple and Veggies is more than just a meal; it is a celebration of local culture fused with the art of wood-fired cooking. The Arteflame grill provides the perfect platform to achieve that coveted restaurant-quality crust while allowing you to cook delicate toppings like scrapple alongside the dough simultaneously. Whether you are a lifelong fan of scrapple or a curious foodie looking to try something new, this recipe delivers a complex profile of textures and flavors—crispy, savory, smoky, and cheesy. Gather your friends and family around the grill, crack open a cold lager, and enjoy a slice of Pennsylvania goodness right in your backyard.