Grilled Lasagna Pizza brings the rich flavors of lasagna—without the noodles—on a crisp, grilled pizza crust. It’s a fun mash-up that combines classic Italian ingredients with the char and texture of a grilled pizza.
I’ve made many grilled pizza variations, and this grilled lasagna version is one of my favorites. It uses familiar lasagna elements—tomato sauce, ricotta, fresh mozzarella and Italian sausage—layered on a thin, grilled crust for a quick, satisfying meal.
If you don’t want to make dough from scratch, ask a local pizzeria for fresh dough or pick up store-bought fresh pizza dough. Smaller dough rounds are easier to handle on the grill, so I usually divide one large ball into two smaller pizzas. If you prefer not to grill, you can bake the pizza in a 400°F oven for about 20–25 minutes with the same toppings.
Here’s how to make Grilled Lasagna Pizza
For the toppings I used cooked Italian sausage, ricotta, slices of fresh mozzarella, pasta-style tomato sauce and fresh basil. I like pasta sauce rather than a typical pizza sauce because it evokes lasagna more closely, but any tomato-based sauce will work.
Divide the dough if needed, lightly oil both sides and season the dough with kosher salt, pepper and a hint of garlic powder. Have all toppings ready before you start grilling—the process moves quickly and you don’t want to be searching for ingredients while the grill cools.
Ready for the Grill!
Preheat the grill to about 400°F (medium). Place the rolled dough directly on the grate and close the lid for roughly 3 minutes. You should see the surface puff and start to color—pop any large bubbles and flip the crust with a large spatula.
After flipping, work quickly: spread the tomato sauce, add the cooked crumbled sausage, place dollops of ricotta and arrange slices of fresh mozzarella. Close the grill again so the cheese melts and the bottom crisps up. Reserve the fresh basil to add after the pizza finishes so it stays bright and green.
Check the pizza after about 3 minutes. Depending on your grill temperature, crust thickness and the size of your dough, you’ll encounter one of three outcomes:
- The toppings are melted and the crust is nicely crisp—perfect. Slide the pizza onto a cutting board, top with fresh basil and a sprinkle of crushed red pepper if you like, then slice and serve.
- The toppings need more time to melt but the crust is still undercooked—close the grill and check again after another minute or two.
- The crust looks done but the toppings haven’t melted yet. To avoid burning the bottom, transfer the pizza to a baking sheet and finish under the oven broiler for a few minutes until the cheese melts. This preserves the crust while finishing the toppings.
Once you’ve grilled a few pizzas, you’ll quickly learn how your grill behaves and how long each step takes for your preferred crust thickness. Adjust times and temperatures the next time to get exactly the result you want.
Believe me, Grilled Lasagna Pizza is so good you’ll want to make it again and again
It’s a great family-friendly recipe: divide the dough, grill a smaller kid-friendly pizza first, and then grill the adults’ version while they eat. The smoky char of the grill adds a new dimension to the classic lasagna flavor profile.
More recipe ideas as tasty as Grilled Lasagna Pizza
Also a must-try: Grilled Mediterranean Flatbreads
Lasagna Soup
Summer Grilling Recipes
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Grilled Lasagna Pizza
A creative combination of lasagna flavors and grilled pizza texture—easy to prepare and full of flavor.
Details
- Course: Main Course
- Cuisine: American, Italian
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 4
- Calories: approximately 510 kcal per serving
- Author: Cheri Renee
Ingredients
- 1 large pizza dough (from a local pizzeria or store-bought)
- 2 cups pasta-style tomato sauce
- 1 pound Italian sausage, cooked and crumbled
- 1 cup ricotta cheese
- 8 ounces fresh mozzarella, sliced
- Kosher salt, black pepper, garlic powder, crushed red pepper flakes
- Fresh basil for finishing
Instructions
- Roll the pizza dough to your desired thickness. If using a large dough ball, divide it into two smaller pizzas for easier grilling. Drizzle both sides with olive oil and season with kosher salt, pepper and garlic powder.
- Preheat the grill to about 400°F (medium). Place the dough directly on the grill grates and close the lid for about 3 minutes. Pop any large bubbles and flip the crust with a spatula.
- Quickly spread the tomato sauce over the grilled side, add dollops of ricotta, scatter the cooked sausage and arrange fresh mozzarella slices. Close the grill and let the pizza cook until the cheese melts and the crust reaches your preferred crispness.
- If the crust is done but the toppings need more time, transfer the pizza to a baking sheet and finish under the broiler for a minute or two to melt the cheese without burning the bottom.
- Remove from the grill, top with fresh basil and crushed red pepper flakes, slice and serve.
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