Tired of the same old pepperoni? It’s time to shake up your pizza night with a gourmet combination that sounds unusual but tastes absolutely incredible: Grape and Sausage Pizza. This isn’t a new invention; this pairing of sweet, caramelized fruit with salty, savory meat has Italian roots, making it the perfect sophisticated twist on a weeknight meal. The heat of the oven transforms the grapes into warm, jammy pockets of sweetness that perfectly balance the fennel and spice of Italian sausage and the tang of a creamy cheese base. If you want to know how to make grape and sausage pizza that impresses every time, you’ve come to the right place.
Ingredients You’ll Need
This recipe makes one 12-14 inch pizza.
- 1 lb good quality pizza dough (store-bought or homemade)
- 1 link (about 6 oz) hot or sweet Italian sausage, casing removed
- 1 cup seedless grapes (red or purple are best), halved
- 4 oz Goat Cheese or Ricotta, softened
- 2 oz shredded Mozzarella cheese (low-moisture, whole milk)
- 1 small shallot or 1/4 red onion, thinly sliced
- 2 tbsp extra virgin olive oil, divided
- 1 tsp chopped fresh rosemary or thyme
- Salt and freshly ground black pepper
- Optional Finish: Drizzle of balsamic glaze or honey
Step-by-Step Guide on How to Make Grape and Sausage Pizza
Step 1: Prep the Toppings and Oven
- Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it preheats.
- Cook the Sausage: In a small skillet, brown the sausage over medium heat, breaking it up with a spoon. Once cooked through, drain the fat and set the crumbled sausage aside on a paper towel.
- Prepare the Grapes: Halve the grapes and thinly slice the shallots/red onion.
- Prep the Dough: Roll or stretch the pizza dough into your desired shape (about 12–14 inches). Place the dough on a lightly floured pizza peel or a baking sheet lined with parchment paper.
Step 2: Build the Base (No Tomato Sauce!)
- Brush the entire pizza dough surface lightly with 1 tablespoon of olive oil.
- Create the Cheese Base: This pizza is typically sauce-less. Instead, spoon dollops of the softened Goat Cheese or Ricotta evenly over the crust. Season the cheese lightly with salt and pepper.
- Sprinkle a small layer of the shredded Mozzarella over the cheese base.
Step 3: Layer the Main Ingredients
- Distribute the cooked sausage crumbles evenly across the pizza.
- Scatter the halved grapes and the sliced shallots (or red onion) over the top.
- Drizzle the remaining 1 tablespoon of olive oil over the grapes and sausage.
- Sprinkle with the fresh rosemary or thyme.
Step 4: Bake and Finish
- Bake: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10 to 15 minutes.
- The pizza is done when the crust is golden brown, the mozzarella is melted and bubbling, and the grapes are soft and beginning to caramelize.
- Finish: Remove the pizza from the oven. For an extra touch of sweetness and acidity, immediately drizzle with a little balsamic glaze or a touch of honey.
- Slice and serve immediately!
Conclusion
The Grape and Sausage Pizza is a delightful contradiction—rich yet bright, salty yet sweet. By learning how to make grape and sausage pizza, you gain a sophisticated recipe that celebrates the best of seasonal produce and hearty Italian flavors. The key lies in the grapes, which become concentrated flavor bombs that cut through the richness of the sausage and cheese. Next time you host a dinner party or just want to treat yourself, skip the delivery and try this rustic, gourmet recipe. It’s a true showstopper!
FAQ
Q1: Why use grapes on a savory pizza? Don’t they make the pizza too sweet?
The grapes are the secret to this pizza’s gourmet flavor! When roasted in the high heat of the oven, the moisture in the grapes reduces, concentrating their flavor and causing them to caramelize. This intense, cooked sweetness is essential for balancing the rich, savory, and salty flavors of the Italian sausage and cheese (like goat cheese or ricotta). They provide a burst of acidity that cuts through the fat, making the pizza feel lighter and more complex.
Q2: What kind of sausage should I use? Sweet or Hot Italian sausage?
You can use either, depending on your preference:
- Hot Italian Sausage is a popular choice as the spice provides an excellent contrast to the sweet, jammy grapes.
- Sweet Italian Sausage works if you prefer milder flavors, allowing the fennel and herb notes of the sausage to shine alongside the fruit.
- Make sure to remove the casing and cook the sausage before adding it to the pizza.
Q3: Why don’t I use tomato sauce on this pizza?
This particular style of pizza is known as a “white pizza” or a rustic focaccia style. Since the grapes provide moisture and a touch of sweetness, a traditional tomato sauce would clash with the flavor profile. The creamy base of Goat Cheese or Ricotta mixed with olive oil acts as the perfect rich but neutral canvas, allowing the bold flavors of the sausage and grapes to be the main focus.
Q4: Should I roast the grapes before putting them on the pizza?
While some recipes call for roasting the grapes separately, it’s not strictly necessary for this recipe, especially since we’re using a high oven temperature (450∘F). The grapes will soften and begin to caramelize during the pizza’s 10-15 minute bake time. If you use a lower oven temperature or have very firm grapes, you could roast them for 5 minutes beforehand.
Q5: Can I substitute the Goat Cheese or Ricotta?
Yes. If you don’t like goat cheese, which provides a tangy flavor, you can use:
- Creamy Ricotta (mixed with a little salt, pepper, and olive oil).
- Crumbled Feta (for a sharper, saltier kick).
- Gorgonzola or Cambozola (for a pungent, blue cheese flavor that pairs wonderfully with both grapes and sausage).