Fire-Grilled North Dakota Pizza with Bison & Cheddar

Introduction

Bring the flavors of North Dakota to your backyard with this fire-grilled pizza recipe. Using the Arteflame grill, we create an irresistible pizza topped with juicy bison sausage and sharp cheddar cheese. Searing the sausage at over 1,000°F locks in flavor, while the flat cooktop ensures an evenly crisped crust. Everything is cooked flame-kissed and to perfection—no oven, no pans, just pure fire-grilled taste.

Ingredients

• 1 lb bison sausage, sliced into coins
• 2 cups shredded sharp white cheddar cheese
• 1 pizza dough ball (homemade or store-bought)
• 1/2 cup marinara or fire-roasted tomato sauce
• 2 tbsp unsalted butter, melted
• 1/4 red onion, thinly sliced
• 1/2 cup sliced mushrooms (optional)
• 1/4 cup chopped fresh parsley
• Salt & pepper to taste
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood (for the Arteflame grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood on top of the oiled napkins.
3. Ignite the napkins with a match or lighter.
4. Allow the fire to build and burn for about 20 minutes until the cooktop and center grill grate are hot and ready for grilling.

Step 2: Prep your pizza dough

1. Lightly flour a surface and roll out your pizza dough to about 12 inches in diameter.
2. Brush one side lightly with melted butter.

Step 3: Sear the bison sausage

1. Place the bison sausage slices directly on the center grill grate where temperatures reach over 1,000°F.
2. Sear each side for 1–2 minutes to lock in juices and give a flavorful char.
3. Move the sausage to the flat cooktop griddle to finish cooking through using reverse searing.
4. Remove from the grill when internal temp is 15°F below your desired doneness.

Step 4: Build your pizza on the grill

1. Place the buttered side of the dough down on the flat cooktop near the hotter center zone.
2. Cook for 2–3 minutes until the underside is golden brown.
3. Flip and begin topping the cooked side with sauce, seared bison sausage, onions, mushrooms, and cheddar cheese.
4. Cover loosely with the optional Arteflame Pizza Oven dome (no lid needed) for even cooking.

Step 5: Finish grilling and garnish

1. Rotate the pizza around the cooktop to keep it from overcooking—move toward the edge for less intense heat.
2. Cook for another 4–5 minutes until cheese is fully melted and bubbly.
3. Remove from the grill and sprinkle with fresh parsley and a pinch of salt and pepper.
4. Slice and serve hot.

Tips

• Use butter instead of oil on your dough for golden, crisp texture and richer flavor.
• Let the grill heat for a full 20 minutes to get the perfect searing temperatures on the grate.
• Use the outer edge of the flat top griddle to prevent overcooking delicate toppings or dough.
• Pre-cut your toppings and have everything ready for quick assembly and heat retention.
• Remove meat from the grill 15°F before it reaches your target temperature to allow for carryover cooking.

Variations

1. Smoky Elk & Gouda: Swap bison for elk sausage and cheddar for smoked Gouda for deeper flavor.
2. Bison BBQ Pizza: Replace tomato sauce with a spicy North Dakota BBQ sauce and top with caramelized onions and grilled corn.
3. Pepper Jack Kick: Use pepper jack instead of cheddar and sprinkle with sliced jalapeños for a spicy heat.
4. Breakfast Pizza: Add scrambled eggs over the sauce, top with cheddar and seared bison breakfast links.
5. Mediterranean Twist: Use tzatziki as the base sauce, add grilled bison, feta, red onion, and black olives.

Best pairings

• A chilled glass of North Dakota craft cider or amber ale
• Grilled seasonal vegetables like bell peppers and asparagus on the flat top
• A fresh grilled corn and tomato salad with lime vinaigrette
• Homemade buttermilk ranch or spicy dipping sauces
• Rustic sourdough rolls toasted on the griddle with butter and garlic

Conclusion

Cooking pizza outdoors on the Arteflame grill transforms your backyard into a gourmet kitchen. With high-heat searing, even flat-top cooking, and local North Dakota ingredients like bison and cheddar, you get bold flavors and unforgettable textures. No oven needed, just fire and flavor at its finest.