Mozzarella and Provolone Agrodolce Sausage Pizza

This sophisticated pizza features a sweet-sour sauce (agrodolce) that's popular in Italy. Mild mozzarella and provolone cheeses are delicious in this recipe.

Wisconsin Cheese Mozzarella and Provolone Agrodolce Sausage Pizza Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mozzarella or Provolone can be used in this recipe.


  1. Brown sausage in a large skillet over medium heat until no longer pink, breaking into crumbles. Remove to paper towels to drain.
  2. Place the carrots, water, olive oil and 1/4 teaspoon salt in a large saucepan. Cook and stir over medium-high heat for 7-8 minutes or until water has evaporated. Add the red wine vinegar, sugar and remaining salt; cook and stir for 1 minute longer. Remove from the heat.
  3. Grease grill grate. Heat grill to medium.
  4. Divide dough into two equal halves. Roll each portion into a 10-inch round circle on a lightly floured surface.
  5. Transfer dough to grill grate with a lightly floured, rimless baking sheet or pizza peel. Grill, covered, over medium heat for 1-3 minutes or until bottoms are browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove crusts from the grill; place on a lightly floured surface partially-cooked side down.
  6. Top the browned-crisp side of crusts with sausage, carrots, mozzarella and provolone. Return to the grill. Grill, covered, for 1-3 minutes longer or until cheeses are melted and crusts are browned and crisp. Remove from the grill; transfer to a cutting board. Garnish with mint. Cool slightly before slicing.
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