Charred Sausage Pizza Skewer Stacks

National Food Day invites playful spins on everyday favorites, and these charred sausage pizza skewer stacks put pizza night on a stick. Italian sausage, dough bites, and mozzarella grill together with peppers for a smoky, stackable twist.

Serves 4 · 30 min prep · 14 min cook

Estimate for one serving

• 540 cal
• 26g protein
• 38g carbs
• 31g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb Italian sausage links
• 12 oz refrigerated pizza dough
• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls
• 1 large green bell pepper
• 1 medium red onion
• 1 cup pizza sauce
• 3 tbsp olive oil
• 3 garlic cloves
• 2 tsp dried Italian seasoning
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes so they will not burn on the grill. Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Slice the sausage links into 1-inch thick rounds. Cut the bell pepper and red onion into 1-inch chunks. Halve the cherry tomatoes if they are large so everything threads evenly.
3. 3On a lightly floured surface, roll the pizza dough into a rough rectangle about 1/2-inch thick. Cut the dough into 1-inch cubes or small squares that will thread onto the skewers without tearing.
4. 4Thread the skewers by alternating sausage rounds, dough cubes, mozzarella balls, cherry tomatoes, pepper chunks, and onion pieces, packing them snugly but not so tight that heat cannot circulate. Leave a small handle space at the end of each skewer.
5. 5In a small bowl whisk the olive oil with minced garlic, Italian seasoning, salt, and black pepper. Brush this mixture generously over every side of the loaded skewers so the dough and vegetables pick up flavor and color.
6. 6Place the skewers directly on the hot grill grates. Cook for 10 to 14 minutes total, turning every 3 to 4 minutes, until the sausage is browned and cooked through, the dough cubes are puffed and charred in spots, and the cheese softens without fully melting off.
7. 7During the last 2 minutes of grilling, brush the skewers lightly with pizza sauce so it caramelizes into a sticky glaze on the hot surfaces. Watch carefully to prevent burning.
8. 8Transfer the finished skewers to a platter. Immediately sprinkle with grated Parmesan and torn fresh basil while still hot so the cheese melts slightly and the herbs release their aroma.
9. 9Serve the skewers right away with extra warmed pizza sauce on the side for dipping. The combination of grilled sausage, blistered dough, and melted mozzarella delivers classic pizza flavor in every bite.