Pennsylvania Grilled Pizza with Scrapple & Veggies

Introduction

Inspired by Lancaster traditions and cooked exclusively on the Arteflame Grill, this Pennsylvania grilled pizza recipe delivers a smoky, crispy base topped with local cheeses, farm-fresh veggies and savory scrapple crumbles. It's a flavor-packed tribute to heritage and open fire grilling.

Ingredients

• 1 lb fresh pizza dough, hand-stretched
• 1/2 lb scrapple, crumbled
• 1 cup shredded Pennsylvania sharp white cheddar
• 1/2 cup crumbled Lancaster goat cheese
• 1/2 red onion, thinly sliced
• 1/2 green bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sweet corn kernels (fresh or grilled)
• 2 tbsp salted butter (for griddle use)
• Fresh thyme leaves, for garnish
• Salt and pepper, to taste
• Flour, for stretching dough

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on 3 paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins — your grill will be cooking-ready in about 20 minutes.

Step 2: Stretch and prep your dough

1. Flour your surface and hands to prevent sticking.
2. Hand-stretch the pizza dough gently into a circle 10–12 inches wide.

Step 3: Grill the scrapple

1. Place scrapple crumbles on the outer flat griddle cooktop.
2. Cook for 6–8 minutes, stirring occasionally until crispy.
3. Remove and set aside.

Step 4: Sear and grill the toppings

1. Add butter to the hotter mid-zone of the flat cooktop.
2. Grill red onions, peppers, cherry tomatoes, and corn until seared but still firm, about 5–6 minutes.
3. Remove from heat.

Step 5: Grill the pizza base

1. Butter the flat griddle near the center for extra crispness.
2. Place the stretched dough directly onto the flat cooktop griddle, near the hotter zone.
3. Grill for 2–3 minutes until crispy on one side and flip.

Step 6: Add toppings and finish grilling

1. Spread all your grilled veggies onto the cooked side of the dough.
2. Add crisp scrapple, both cheeses, and a pinch of salt and pepper.
3. Grill another 3–5 minutes until the bottom is golden brown and cheese is melted.

Step 7: Garnish and serve

1. Sprinkle fresh thyme on top.
2. Slide onto a board, slice and serve hot.

Tips

• Place dough closer to the center for a crispier bottom, or slide to the outer ring area for a fluffier texture.
• Use a pizza peel or wide spatula to safely flip and remove dough.
• If your pizza cheese isn’t fully melted, move it closer to the hotter cooktop zone briefly.
• Butter gives a golden finish and deeper flavor versus oil.
• No need for cleanup — the Arteflame grill burns off remnants naturally.

Variations

1. Spicy Lancaster Pizza: Swap cheddar with pepper jack and add sliced jalapeños and hot sausage crumble for a kick.
2. Mushroom & Herb Grilled Pizza: Use sautéed mushrooms, Swiss cheese, rosemary, and thyme.
3. Pennsylvania Dutch Breakfast Pizza: Add scrambled eggs, cheddar, tender scrapple, and chives.
4. BBQ Chicken Farmhouse Pizza: Replace scrapple with pulled BBQ chicken and drizzle with sweet BBQ sauce.
5. Hearty Veggie Lovers Pizza: Skip meat and pile on zucchini, red onions, baby spinach, and feta cheese.

Conclusion

With a thoughtful nod to Pennsylvania heritage and the magic of open-fire grilling, this Lancaster-style grilled pizza comes to life on your Arteflame grill. Fresh, farm-focused, crispy yet tender—this is outdoor cooking at its very best.

Best pairings

• A glass of chilled Pennsylvania riesling
• Buttery corn on the cob grilled on the Arteflame
• Sweet iced tea with lemon and mint
• Fresh garden salad with apple cider vinaigrette