Grate State Smoked Sausage Pizza
This smoked sausage pizza layers smoky tomato flavor, homemade sausage, and Wisconsin cheese curds on a crisp, chewy crust. The dough is made from scratch and seasoned with Grate State Cheesy Blend for extra richness, while the sauce is slow-smoked with tomatoes, onion, and garlic until deep and flavorful. Fresh ground pork mixed with hot Italian seasoning adds a spicy, savory bite that balances the creamy melt of mozzarella and cheese curds.
Grate State Smoked Sausage Pizza
PS Seasoning Chef
4
5 hours
7 minutes
Barbecue
Pork
This smoked sausage pizza layers smoky tomato flavor, homemade sausage, and Wisconsin cheese curds on a crisp, chewy crust. The dough is made from scratch and seasoned with Grate State Cheesy Blend for extra richness, while the sauce is slow-smoked with tomatoes, onion, and garlic until deep and flavorful. Fresh ground pork mixed with hot Italian seasoning adds a spicy, savory bite that balances the creamy melt of mozzarella and cheese curds.
Ingredients
- 2 C - Shredded Mozzarella Cheese
- 8 oz - Cheese curds (1/2” pieces)
Pizza Dough
- 1 C + 1 TB – “00” Flour
- 1 C + 2 TB – AP Flour
- 1 TB – Grate State
- ¾ t – Active Dry Yeast
- 1 t – Olive Oil
- 1 C – Warm Water (100-110 degrees)
- More flour for kneading
- Cornmeal for dusting
Sausage
- 1 LB – Ground Pork
- 1 TB – Hot Italian Sausage
Pizza Sauce
- 5 – Tomatoes (medium sized)
- ½ - Onion
- 5 Clove – Peeled Garlic
- 2 TB – Olive Oil
- 2 TB – Grate State Cheesy Blend
Directions
- Make the pizza dough by stirring the yeast and warm water together gently and letting it sit at room temperature for 5 minutes.
- Combine the dry ingredients together in a bowl and stir to combine.
- Add liquid ingredients and stir with a wooden spoon until a loose dough forms.
- Pour the dough out onto a floured surface and knead for 3 minutes.
- Rest the dough for 15 minutes.
- Knead the dough for an additional 3 minutes.
- Cut the dough into 2 equal sized balls and cover with a lightly moistened towel.
- Allow the balls to rise for 3-4 hours at room temperature. (or you can let the dough rise for 24 hours in the fridge)
- While the dough is rising, make the sausage and smoked pizza sauce.
- Preheat your smoker to 250 degrees.
- To make the sauce, cut the tomatoes in 1/4s and roughly chop the onion.
- Toss the tomatoes, onions and garlic in olive oil and place in a foil pan. Place the pan on the smoker and smoke for 2 hours.
- Remove the pan from the smoker and place all the ingredients in a blender. Add 2 TB of Grate state and blend until the liquid moves smoothly in the blender. Adjust seasoning as needed.
- To make the sausage, combine the ground pork and Hot Italian seasoning in a bowl. Mix until well combined and the meat becomes tacky.
- When it’s time to make the pizza. Preheat pizza oven, grill or oven to 450 degrees and set up a pizza stone or cast-iron pan to cook.
- Sprinkle a light dusting of cornmeal on a work surface.
- Using your hand, press out the dough into a 14” pizza. Avoid using a rolling pin.
- Spread the smoked pizza sauce on the dough to about ½” of the edge for the crust.
- Sprinkle on the mozzarella over the sauce.
- Then distribute the sausage in small balls along with the cheese curds on the pizza.
- Cook the pizza on the stone for 4-7 minutes until the cheese is slightly browned and the crust has crisped.
- Rest 3 minutes before topping the pizza with the crumbled croutons and parsley.
- Enjoy!
