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Grilled Sausage-Basil Pizzas Recipe

Grilled Sausage-Basil Pizzas Recipe

These easy little pizzas are a wonderful change of pace from the classic cookout menu. Let everybody go crazy with the toppings. —Lisa Speer, Palm Beach, Florida
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 Italian sausage links (4 ounces each)
  • 4 naan flatbreads or whole pita breads
  • 1/4 cup olive oil
  • 1 cup tomato basil pasta sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup thinly sliced fresh basil


  • 1. Grill sausages, covered, over medium heat 10-12 minutes or until a thermometer reads 160°, turning occasionally. Cut into 1/4-in. slices.
  • 2. Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes or until bottoms are lightly browned.
  • 3. Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts

1 pizza equals 808 calories, 56 g fat (19 g saturated fat), 112 mg cholesterol, 1,996 mg sodium, 41 g carbohydrate, 3 g fiber, 34 g protein.

Reviews for Grilled Sausage-Basil Pizzas

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Reviewed May. 23, 2015

"Absolutely loved these. Simple to assemble and easy to adjust the quantity. I used pitas and the tomato based pasta sauce I had on hand. I also tried a few with pesto as another reviewer suggested. My husband proclaimed the pesto ones his favorite. I didn't have enough fresh basil so I used a combination of fresh and dried."

Reviewed Jul. 5, 2014

"Delicious! I did one with the red tomato basil sauce and one with basil pesto. Both were fantastic. Will definitely do this again. I used fresh mozzarella as well. My husband loved them."

Reviewed May. 22, 2014

"Really good! We used turkey Italian sausage links and I added some sliced red onion to the toppings as well. I also used fresh mozzarella and they tasted so good and were very filling! Great recipe!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.