This rustic recipe for Roasted Grape and Chicken Sausage pizza is one of my favorite ways to top pizza during the fall and winter season!
Rustic Roasted Grape and Chicken Sausage Pizza
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
This rustic recipe for Roasted Grape and Chicken Sausage pizza is one of my favorite ways to top pizza during the fall and winter season!
For the dough {makes 2 dough balls per recipe for a 12'' pizza, or 3 small 8'' pizzas}:
  • 1 cup of warm water between 95-115 degrees F
  • 1 teaspoon of granulated sugar or honey
  • 1 package {or 2 1/4 teaspoons} active dry yeast
  • 2-3 cups '00'/farina flour
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
For the sauce:
  • 1 {14.5 ounce} can of whole peeled, San Marzano tomatoes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/3 cup chopped fresh basil leaves
  • 1 teaspoone extra virgin olive oil
  • 6 ounces Fresh mozzarella cheese sliced
  • 4 ounces spinach feta chicken sausage browned and cooked
  • ½ cup red and green grapes halved
  • ¾ cup baby spinach or arugula leaves
  • Fresh basil leaves
  • Balsamic syrup optional
  1. Place your pizza stone{s} in a cool oven and set the temperature to 450. Let your stone heat for 1 hour before baking a pizza.
  2. In a large bowl, combine the water, sugar or honey, and the yeast. Stir gently and let the mixture sit on the countertop for about 10 minutes. It should smell fragrant and look foamy on top if the yeast has been activated.
  3. Add 2 cups of the flour, the olive oil and salt to the yeast mixture. Stir with a wooden spoon to combine until a loose, wet dough forms. Turn the dough onto a well-floured surface and knead about another 1/2-1 cup of flour into the wet dough with your hands until a smooth, elastic dough ball forms. This should take 2-4 minutes to achieve.
  4. Place your dough ball in a greased bowl and cover the top with a towel or plastic wrap. Place in a warm, dry area to rise for 90 minutes or until double in size. I like to place my dough in a warm dryer that's been running for about 10 minutes prior to putting the dough inside.
  5. While your dough rises, make the sauce and complete any necessary prep work for your toppings.
  6. Pour the can of tomatoes into a small bowl. Using your clean fingers, break up the whole tomatoes into small chunks. Stir in the salt, pepper, olive oil, oregano, and fresh basil. Refrigerate until you are ready to top the pizzas.
  7. When the dough has doubled in size, gently punch it down dump it onto your floured work space. Divide the dough in half and gently knead each half into a smooth ball. Place a damp towel or paper towel over your dough balls until you are ready to roll them out. Do not wait more than 15 minutes or so to roll them out, as they will start to rise again.
  8. Using a floured rolling pin, carefully roll out your dough to for a 12'' circle. You can vary the thickness according to your preference {I like about 1/4'' thick}. Transfer the rolled dough to a sheet of parchment paper big enough to fit it on with about 3 inches of extra paper on each side.
  9. Spread a thin layer of sauce onto your dough, leaving about a 1/2'' border on the sides. Be careful not to add too heavy a layer of sauce, as this can prevent your bottom crust from getting crispy.Top with fresh mozzarella, sausage grape halves, and baby arugula leaves.
  10. Using the overhang of parchment paper, transfer your pizza to the back of a baking sheet. Open the oven, place the baking sheet near the pizza stone, and carefully slide your pizza onto the stone. Bake for 12-14 minutes until the crust is golden brown on the bottom and the cheese is melted and bubbly.
  11. Remove your pizza from the oven by using the parchment paper handles to transfer the pizza back onto a baking sheet {this way your stone can stay hot for baking more pizzas}. Slice the pizza, top with freshly torn basil leaves and a drizzle of balsamic syrup. Enjoy right away!