Smoked Pepperoni Pizza – The Country Cook

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 why not make this Smoked Pepperoni Pizza. Full of meat and cheese this does not disappoint and is done quicker than you would think. It is a great recipe to make when you really want to switch up your pizza routine. God knows that we get bored of the boxed pizzas and the oven, so smoking is 100 times better. The flavor alone will blow your mind, that is what makes up keep coming back. So if you are like me and want to utilize your smoker more and switch up your pizza game then you need to try my Smoked Pepperoni Pizza Recipe.

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. We used pepperoni and italian sausage, you can use any flavor of italian sausage as you’d like. Other topping ideas would be peppers, onions, canadian bacon, olives, pineapple, chicken and more.

Can I make my own homemade marinara sauce?

Again yes! We use bottled to cut down on time but you can make your own or you can make my Homemade Marinara 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?

We nightly recommend using a pizza stone, we do not want any of the pizza falling through the grates. Also since we are preheating the pizza stone it will give the bottom of the pizza a nice crispness.

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 your cooled slices in a freezer bag and it will keep frozen for up to 1-2 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)

  • 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
  • minced garlic
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.

Sausage cooked in pan.

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.

Spices mixed together in small bowl.

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.

Marinara sauce spread on pizza dough.

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.

Pizza on parchment paper added to smoker.

Remove pizza and butter from the smoker.

Finished pizza being removed from smoker.

Brush the crust with the melted butter.

Hand brushing butter mixture around crust of Smoked Pepperoni Pizza.

Let cool five minutes then slice and serve.

Smoked Pepperoni Pizza cut into slices on board.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of Smoked Pepperoni Pizza overhead.

Smoked Pepperoni Pizza

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

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Course: Main Course

Cuisine: American

Keyword: Pepperoni Pizza, Smoked Pepperoni Pizza, Smoked Pepperoni Pizza Recipe

Prep time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8 slices

Calories: 432kcal

Author: Brandie @ The Country Cook

Ingredients

  • 1 store-bought pre-made pizza dough
  • 1 Tablespoon olive oil
  • 1 test garlic powder
  • 1 test onion powder
  • 1 test dried minced garlic
  • 1 test 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

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Instructions

  • Preheat the smoker to 450* 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.

  • Combine seasonings in a small bowl or ramekin.

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

  • 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*

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

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

  • 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.

  • Remove pizza and butter from the smoker. Brush the crust with the melted butter. Let cool five minutes then slice and serve

Notes

  • You can use a store bought or homemade pizza crust.
  • Make your own marinara sauce if you’d like.
  • Alter the toppings to your favorites, see some ideas above.
  • Make sure that you use a pizza stone.
  • This can be frozen, see above on how to do that.

Nutrition

Calories: 432kcal | Carbohydrates: 27g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monnounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1213mg | Potassium: 229mg | Fiber: 1g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 3mg | Calcium: 324mg | Iron: 2mg

Nutritional Disclaimer

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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