Spicy Grilled Merguez and Red Onion Pizza

Grilling pizza adds a nice smoky flavour and chars the crust for a crisp and tasty finish.

Ingredients List:

  • 4 Lamb Tonight Merguez Lamb Sausages
  • 1 lb (500 g) pizza dough
  • 1/4 cup (60 mL) olive oil, divided
  • 1 clove garlic, minced
  • 1/4 cup (60 mL) chopped pepperoncini
  • 1 red onion, thinly sliced
  • 1 cup (250 mL) crumbled goat cheese
  • 2 tbsp (30 mL) fresh chopped parsley

Preparation & Directions:

  1. Preheat grill to medium; grease grate well. Score sausages; grill, turning occasionally, for 12 to 15 minutes or until grill-marked and cooked through. Remove from grill; cut crosswise into 1/4-inch (5 mm) thick slices.
  2. Meanwhile, divide dough in half. On lightly floured surface, roll out each half into 8-inch (20 cm) round.
  3. Brush one side with half of the olive oil; grill for 4 to 5 minutes or until grill-marked and bubbles appear on surface. Flip over and grill second side for 2 minutes. Remove from grill.
  4. Brush darker sides with remaining olive oil; top with garlic, pepperoncini, red onion and sausage slices. Sprinkle with goat cheese.
  5. Place pizzas over indirect heat. Cover and cook for 8 to 10 minutes until grill-marked and cheese is melted. Sprinkle with parsley. 


  • Top pizza with lightly dressed arugula or baby spinach for a fresh addition.
  • Add capers, fresh parsley and sliced olives if desired.
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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 4