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Smoked Pepperoni Pizza

Name: Smoked Pepperoni Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 store-bought pre-made pizza dough; 1 Tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried minced garlic; 1 teaspoon Italian seasoning; ½ pound ground Italian sausage; 1 cup marinara sauce; 4 ounce block mozzarella cheese; 2 ounce block Romano cheese; 2 ounce block Parmesan cheese; 2 ounce block asagio cheese; ½ cup pepperoni slices; 2 Tablespoon salted butter; ½ Tablespoon minced garlic

ByBrandie Skibinski May 26, 2022May 8, 2023

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Super easy, flavorful and full of meats and cheeses, this Smoked Pepperoni Pizza recipe turns regular pizza into amazing pizza!

A DELICIOUS SMOKED PIZZA RECIPE

Grilling and smoking are two of my favorite things to do when spring and summer hits. Pizza is one of my favorite meals of all time so I though why not try to smoke a pizza? It is a great recipe to make when you really want to switch up your pizza routine. The flavor alone will blow your mind! So if you want to branch out on your usual smoker recipes, and switch up your pizza routine, then you need to try my Smoked Pepperoni Pizza recipe.

Finished overhead Smoked Pepperoni Pizza on wooden board.

FREQUENTLY ASKED QUESTIONS:

At what temperature does this smoke at?

You will be preheating your smoker and pizza stone to 450 degrees F.

Can I use a homemade pizza dough?

Yes absolutely you can! If you have your favorite dough please by all means use it. We want this to be about 14 inches wide. You can also use my Homemade Pizza Dough as well.

Can I add other toppings to this recipe?

Absolutely! You can make this however you’d like. Pretty much any toppings will work. Some topping ideas include: peppers, onions, Canadian bacon, olives, pineapple, chicken and more.

Can I make my own homemade marinara sauce?

Again yes! We use store-bought here but you can make your own or you can make my Homemade Pizza Sauce as well.

Can I use pre-shredded cheese?

Yes, that will absolutely be fine. Also if you cannot find any asiago or romano you can stick with the mozzarella and parmesan, just adjust the measurements to compensate.

Do I have to use a pizza stone?

I definitely recommend using a pizza stone since you do not want any of the pizza falling through the grates and it also helps with even cooking. However, you could use a regular pizza pan. You won’t get as crispy a crust as you would with a pizza stone but it still works.

How do I store leftovers?

This can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days. It can also be frozen. Place the cooled slices in a freezer bag and it will keep frozen for up to 2 months. To defrost, remove to refrigerator overnight until thawed. You can reheat in the microwave or in the oven.

Pinterest image of Smoked Pepperoni Pizza close up showing toppings.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

pizza dough – I used store-bought here but you can certainly make it homemade
olive oil – vegetable oil can be used as well
garlic powder
onion powder
dried minced garlic – you can skip this if you don’t have it – I think it just adds another layer of yummy garlic flavor
Italian seasoning
ground Italian sausage – this can be mild or spicy Italian
marinara sauce – my favorite store-bought is Rao’s or Prego but you can make it homemade as well
mozzarella cheese – freshly shredded is my favorite, pop the cheese in the freezer for about 30 minutes and it’ll make it easier to shred (or just use the store-bought shredded cheese)
romano, parmesan and asiago cheeses – you don’t have to use all of these but it really adds a delicious flavor bomb
pepperoni slices
salted butter
minced garlic – this can be fresh or jarred

Ingredients needed: pre-made pizza dough, olive oil, garlic powder, onion powder, dried minced garlic, italian seasoning, ground Italian sausage, marinara sauce, mozzarella block, Romano block, Parmesan block, Asagio block, pepperoni slices, salted butter and garlic.

HOW TO MAKE A SMOKED PEPPERONI PIZZA:

Preheat the smoker to 450F degrees with the pizza stone inside for 30 minutes At the 30 minute mark, prepare Italian sausage. Heat a cast iron skillet over high heat. Add the sausage and brown on both sides (about 1 min each) next, break apart the sausage and brown. Drain and set aside.

Place a sheet of parchment paper over a wooden cutting board. Lightly flour the parchment paper and place the dough in the center. Add a second sheet of parchment paper over the top of the dough and then roll out to 14 inches.

Pizza dough being rolled out into a circle.

Combine seasonings in a small bowl or ramekin.

Brush the pizza dough with olive oil then sprinkle with half of the seasoning.

Olive oil and half the seasoning placed on pizza dough.

Spread marinara over the center of the dough. Stop 1” from the edge.

Add the sausage and pepperoni to the pizza. *Set aside about ¼ cup of sausage and pepperoni to add atop the cheese*

Some of the pepperoni and sausage added to top of marinara on pizza dough.

Grate the cheese into a bowl. Evenly cover the pizza with the cheese.

Grated cheese sprinkled over the top of the pizza.

Add remaining Sausage and pepperoni over the cheese. Sprinkle remaining seasoning over the top.

Remaining sausage and pepperoni added to the top of the cheese along with the remaining seasoning.

Slide pizza with parchment paper onto the pizza stone. Smoke for 15 minutes, rotate the pizza halfway through to ensure it cooks evenly. Add butter and minced garlic to a cast iron sauce pan and place into the smoker. Remove the parchment paper from under the pizza. Smoke for several more minutes or until the crust is at desired crispiness.