Don’t reserve the grill for just burgers! Once you try this grilled pizza with ricotta, asparagus, and sausage, you’ll never want to make pizza any other way!
Grilling pizza is life-changing. It takes a little time to get used to (and we don’t have a pizza peel, which would have helped matters a ton), but once you get the hang of it, you can’t beat the flavor and the speed in which a pizza arrives on your plate.
As you can probably tell from my photos, I don’t have my grilled pizza game down quite yet (maybe I should invest in a pizza peel!). However, I’ve never been the type to shy away from rustic food. If you call it “rustic”, it sounds fancy and purposeful rather than a delicious mistake due to the lack of finesse.
The great thing about grilled pizza is that it has a flavor similar to that of a pizza cooked in a wood-fired oven. I don’t know about you, but I don’t have one of those in my backyard. But I do have a grill, and a handsome hubby that rolls with the punches when I tell him he’s grilling pizza instead of our usual chicken or steaks.
I like to top this pizza with creamy ricotta (I’ve been on a ricotta kick lately), sausage, and asparagus. I use a classic mild pork sausage, but feel free to use a spicier sausage, like Italian or chorizo, if you like things with a little heat. Turkey sausage would be perfect, too.
The sausage and ricotta pair perfectly with the crisp green asparagus. I drizzle the grilled pizza with a bit of good quality olive oil. It’s also phenomenal with a splash of balsamic vinegar or balsamic reduction, to give the pizza a great tanginess.
This grilled pizza with ricotta is pretty simple, as you can tell, but try adding fresh tomatoes or herbs to really brighten things up, if you want.
Craving more pizza? Try:
- Grilled Pizza with Pesto and Tomatoes
- Grilled Pizza with Arugula Pesto, Corn, and Ham
- Pizza Quesadilla on the grill
- Manwich Pizza
- Chicken Enchilada Flatbread
- Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
- Charred Corn with Rosemary Grilled Pizza from Foodie Crush
- Grilled Pizzas with Chicken and Zucchini from Handle The Heat
- [pizza dough] for two pizzas
- 1 (16 ounce) package original pork sausage
- 1 bunch of asparagus, cut into bite-sized pizzas (about 3 cups)
- 15 ounces part-skim ricotta cheese
- extra virgin olive oil
- Heat grill to medium heat.
- In a large skillet over medium-high heat, add sausage and break up as it browns. Cook until browned, drain grease, return to pan and then add asparagus. Continue to saute for 2-3 minutes until asparagus is bright green and tender. Remove from heat.
- Stretch pizza dough to about 1/2 inch or thinner. This recipes makes 2 pizzas but can be halved if you want. Brush both sides of dough with olive oil.
- Carefully put dough on heated grill and cover. Cook for two minutes, and look at the underside (grill side) of dough. It should be golden brown and the top should be bubbling up. If not, continue to cook for one minute intervals, checking after each minute. Once golden brown, remove to a cookie sheet or a pizza peel (grilled side facing up) and add toppings to grilled side. Spread ricotta almost to edges and then top with asparagus and sausage mixture. Drizzle with olive oil if desired. Carefully return pizzas to grill and grill for 3-4 minutes or until toppings are heated through and pizza dough is cooked through.
- Remove from grill, slice and serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loves this grilled pizza – which is good since I’m definitely going to be making him grill many more pizzas in the future.
Changes I would make: It’s perfect as is, but try adding some of things I mention above.
Difficulty: Be patient and have things prepped but if you read through the recipe completely before starting, you shouldn’t have any problems at all mastering pizza on the grill, …and don’t worry if it turns out “rustic.”
**Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for the time it took to develop and share this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.