Grilled Andouille Pizza with Arugula Salad

Homemade pizza dough cooked on the grill and topped with chicken andouille sausage, onions and peppers and sprinkled with an arugula salad. This is the best pizza.


Grilled Andouille Pizza with Arugula Pizza #grilledpizza #pizzarecipe #healthypizza #arugulasaladGrilling Pizzas! Yup, if you want a crispy crust, grilling is the best way to cook a pizza at home.  It isn’t just about the ingredients in the dough.  You need very high heat to cook the best pizza and most ovens just cannot get that hot.  A grill on the other hand can get scorching hot.  That is the real secret to my Grilled Andouille Pizza with Arugula Salad.  The crust is crispy, the chicken andouille sausage is a little spicy, the cheesy is ooey, gooey and the arugula has a nice peppery bite with a hint of  acid.

We have been grilling pizzas for years now.  My hubby is the grill master in our house and has gotten the cooking procedure down.   He did burn more than a few until he figured it out.  The trick is to cook one side of the dough.  Then put all the ingredients on the cooked side and put the whole pizza back on the grill.  The raw side cooks while the cheese melts.  How perfect is that?!

We like to make individual pizzas so we don’t have to come to an agreement about the toppings.  My daughter is just a sauce and cheese kind of girl.  Actually, she just thinks she is!  9 out of 10 times she ends up eating mine with mushrooms, onions and sausage on it.  This time she devoured the arugula, which she still thinks she hates.  Oh, the temperamental attitude of a 6-year-old.  My husband likes his loaded with garlic.  It doesn’t matter what other toppings are on there; he has to ooze garlic.  I like sauce and lots of it, not enough to make the pizza soggy.  I like to taste the sauce though, especially the fresh tomato sauce on this pizza.  Oh, I could eat this sauce with a spoon then lick the bowl.  Individual pizzas allow us all to have what we want and it’s fun.  That really is the best part.  My daughter loves to help roll out the dough and put her own toppings on.  It is a great way to get the whole family involved.  So this pizza is all about my favorite pizza toppings.  What are yours?

Grilled Andouille Pizza with Arugula Pizza #grilledpizza #pizzarecipe #healthypizza #arugulasalad


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Yields 6 servings

Grilled Andouille Pizza with Arugula Salad

1 hr, 15 Prep Time

35 minCook Time

1 hr, 50 Total Time

Save RecipeSave Recipe


  • 1/4 cup red wine
  • 3/4 cup warm water (100 110)
  • 2 1/2 tsp. active yeast
  • 1 tbsp. honey or agave
  • 1 tsp. kosher salt
  • 1 tbsp. olive oil
  • 3 1/2 cups (420 grams) all-purpose, unbleached flour
  • Fresh Tomato Sauce:
  • 3 tomatoes, chopped
  • 1 oz. Bella Sun Luci sun-dried tomatoes with Greek Oregano, basil & garlic
  • 2 garlic cloves, smashed
  • 1 tsp. kosher salt
  • 1 tsp. Italian spices or pizza blend seasoning
  • Toppings:
  • 2 tsp. olive oil, divided
  • 1 cup sliced onions
  • 8 oz sliced mushrooms
  • 2 chicken andouille sausages, thinly sliced
  • 6 oz. part skim mozzarella, grated
  • Arugula Salad:
  • 2 oz arugula
  • 1 tsp. olive oil
  • Juice of 1/2 lemon
  • 1/2 oz grated parmesan cheese


    For pizza dough:
  1. In the bowl of a stand mixer, stir together wine, water and yeast.
  2. Add in the honey, salt and olive oil.
  3. Stir in the flour.
  4. Knead with a dough hook on medium speed for about 5 minutes.
  5. Spray a large bowl with cooking spray. Place dough inside the bowl and roll around to cover with cooking spray. Cover and let rest in a warm spot for about 45 minutes.
  6. Punch the dough down and roll into one big pizza or 6 individual ones.
  7. Let rest for 15 minutes.
  8. For Tomato sauce:
  9. Put all the ingredients into a blender and puree.
  10. For toppings:
  11. Heat 1 tsp. oil in a large skillet (preferably not non-stick) and heat over medium-high heat. Add the mushrooms. Do not move or stir. Let them cook for about 8 minutes or until browned. Flip the mushrooms over and cook for another 5 minutes until the other side is browned. Remove mushrooms and place on a plate.
  12. Add another teaspoon of oil to the hot skillet, turn heat to medium low and cook onions for about 20 minutes or until slightly caramelized.
  13. For Arugula Salad:
  14. In a medium bowl, toss all ingredients for the salad.
  15. Putting it together:
  16. Preheat grill over high heat. Once grill is very hot, turn heat down to low and cook the pizza on one side for 2 to 5 minutes. Be sure to check frequently that the dough is not burning. Take dough off the grill.
  17. Flip the pizza over and put sauce on the cooked side. Sprinkle with cheese, mushrooms, onions and sausage.
  18. Put pizza back on the grill. Close the lid and cook for another 2 to 5 minutes.
  19. Top with arugula salad.

Pizza Dough adapted from Mario Batali

But wait!  There is more. Check out these other grilling recipes:

grilled-brie-grilled-vegetables-1845-textGrilled Brie with Grilled Vegetable Relish

stuffed-mushroom-burger-1633-textStuffed Mushroom Burgers with Guacamole and Roasted Red Peppers

Grilled Red Peppers with Goat Cheese and Balsamic GlazeGrilled Red Peppers with Goat Cheese and Balsamic Glaze


  1. I LOVE grilling pizzas! Unfortunately, the weather in Michigan is NOT cooperating. Rain, rain rain all week and probably all weekend. I've never put wine in pizza crust before, but that sounds amazing, too!
    • Christie Daruwalla says
      Hi Kelly, I love the very slight pink color in the pizza dough from the wine. I think it is the acidity that really works in the dough though. Hope you have some sunny weather soon,
  2. I love this salad & pizza - at the same time! We've been grilling pizzas for years; or first few attempts were none to be desired, but we too, cracked the code :) Perfect for pizza cravings in the heat of summer. Pinning!
    • Christie Daruwalla says
      Thanks Kim. Grilling really is my favorite way to make pizza. Makes a good Friday night dinner in the summer.
  3. Theresa @DearCreatives says
    Oh looks amazing.Wish I had a slice! Shared your yummy pizza.
  4. Wow, I love your grilled andouille pizza! Looks much healthier than a take-out pizza. And I love your tip about grilling instead of baking pizza at home. Not only does it get more crispy, it doesn't heat up your kitchen in the summer! Stopping by from Cast Party Wednesday! (If you have a chance, stop by and check out the Potato Salad I've linked up, #151)
    • Christie Daruwalla says
      Thanks so much Amber. It is amazing how crispy your pizza crust will get on the grill. It is a fun dinner.
  5. I couldn't eat arugula, or any greens during my last pregnancy (so weird!), that I completely forgot about arugula! This looks so yummy! Thanks for sharing on Foodie Friday
  6. I just bought some andouille sausage with nothing in particular to do with it.
  7. This pizza! Love the idea of the grilled andouille, but I cannot stand arugula! I'd pick it off & finish the rest, though! :) Haha Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
    • Christie Daruwalla says
      Hi Anyonita, You could always choose a different green like kale or romaine. I love a salad on top of pizza.


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