Mozzarella and Provolone Agrodolce Sausage Pizzas

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 Pizzas Recipe
Active Time
40 Minutes
2 pizzas (8 servings)



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


  1. Cook sausage in a large skillet over medium heat until meat is no longer pink. 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 dough, 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 baking sheet partially-cooked side down.
  6. Top the browned-crisp side of crusts with sausage, carrots, mozzarella and provolone. Return to the grill. Grill pizzas, covered, for 1-3 minutes longer or until 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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