Grilled Cheese & Sausage Pizza with Wisconsin Cheddar

Introduction

Fire up the Arteflame and take pizza night to the next level with this crispy grilled cheese and sausage pizza, featuring seared homemade sausage and melted Wisconsin cheddar. With bold flavors, a golden crust, and the signature sear of the Arteflame, this grill-only recipe will quickly become a family favorite.

Ingredients

• 1 lb ground pork (for homemade sausage)
• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 pre-made pizza dough (room temp)
• 1 cup shredded Wisconsin sharp cheddar cheese
• 1/4 cup pizza sauce
• 1 tbsp butter (for grilling)
• Flour (for rolling out dough)
• Optional: Fresh basil for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the grill and soak them with vegetable oil.
2. Stack firewood on top of the napkins.
3. Light the paper and allow the grill to heat for about 20 minutes. The cooktop will be ready when the center grate reaches over 1,000°F and the flat grill surface radiates with heat.

Step 2: Prepare the Homemade Sausage

1. In a bowl, mix the ground pork with fennel seeds, paprika, red pepper flakes, black pepper, salt, garlic powder, and onion powder.
2. Form small crumbles of the mixture, about 1-inch across, and set aside.

Step 3: Sear the Sausage

1. Place the sausage crumbles on the center grill grate for high-heat searing.
2. Sear each side for 1-2 minutes to lock in the juices, then move them to the flat cooktop griddle to finish cooking gently.
3. Remove from the grill when the internal temp hits 145°F (aim for 130°F before carryover cooking).

Step 4: Prepare the Pizza Crust

1. Lightly flour a clean surface and roll out your pizza dough to about 1/4” thickness.
2. Brush melted butter onto the top side of the dough.
3. Place the dough butter-side down onto the griddle near the hotter center zone and grill for about 2-3 minutes until golden and slightly crisp.
4. Flip the dough and immediately add toppings.

Step 5: Assemble and Grill the Pizza

1. Spread the pizza sauce thinly over the grilled side of the dough.
2. Top with shredded Wisconsin cheddar cheese and grilled sausage crumbles.
3. Move the pizza to a slightly cooler zone of the flat top and let cook for another 4-5 minutes, until cheese is melted and bubbly.

Step 6: Finish and Serve

1. Remove the pizza from the grill and rest on a cutting board for 2-3 minutes.
2. Top with fresh basil if using, slice, and serve hot.

Tips

• Use butter instead of oil for added flavor and a golden crust.
• Don’t overload the pizza with toppings to keep it crispy.
• Place cheese over the sauce first so sausage pieces crisp nicely on top.
• Pull meats off the grill at 15°F below desired doneness to account for carryover cooking.
• Utilize the outer zones of the Arteflame griddle to control cooking speed and avoid overcooking.

Variations

1. Spicy Three Cheese Pizza: Use Wisconsin cheddar, pepper jack, and mozzarella; add jalapeños for an extra kick.
2. Mushroom & Herb Sausage Pizza: Add grilled mushrooms and swap sausage spices for sage and thyme.
3. Smoked Gouda & Apple Sausage Pizza: Replace cheddar with Wisconsin smoked gouda and use sweet apple sausage.
4. BBQ Sausage Pizza: Swap traditional sauce with BBQ sauce and add thin-sliced red onions and cilantro.
5. Breakfast Pizza: Top with scrambled eggs, breakfast sausage, cheddar, and chopped chives.

Best Pairings

• Ice-cold craft beer (IPA or Hefeweizen)
• Grilled corn on the cob with lime butter
• Light Caesar salad with Parmesan and croutons
• Finish with grilled peaches and vanilla ice cream

Conclusion

The Arteflame grill transforms ordinary pizza into wood-fired gourmet. With the high-heat sear of the sausage, golden crust, and Wisconsin cheddar, you'll rethink the way pizza is made—fully outdoors and fully delicious.