Tassel Ridge® Grilled Flatbread Pizzas


  • 1 lb fresh pizza dough
  • 4 Tbsp canola oil
  • 2 cups packed shredded mozzarella
  • 1 large onion thinly sliced and sweated
  • 1 bell pepper seeded and thinly sliced
  • ¾ lb Italian sausage cooked and drained
  • 2 cups trimmed fresh spinach


  1. Preheat grill to medium high. On lightly floured surface, roll half of dough into 12-inch oval. Transfer to floured baking sheet. Repeat with remaining dough. Brush top of each dough oval with 1 tablespoon oil. Place on grill oiled-side down. Grill about 4 minutes. Remove from grill. Place back on baking sheet with grilled-side down. Brush top of each dough oval with 1 tablespoon oil. Turn over so grilled sides are up. Top with half of cheese. Sprinkle with onions, peppers, sausage, spinach, and remaining cheese. Grill, covered, for 4 minutes. Cut each pizza into 12 pieces. Serves 12 (2 pieces per serving).

Recipe Notes

Wine Recommendation — Tassel Ridge Iowa Marquette Rosé, or if you prefer a sweeter wine, Tassel Ridge American Pink Catawba

We have a choice of wine for you with this flatbread recipe which is great for tailgates. Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. If you’d like a sweeter wine, American Pink Catawba will fill the bill. Made entirely from Catawba grapes, American Pink Catawba is a refreshing, semi-sweet, fruity rosé with pineapple and other tropical fruit aromas and green apple and citrus flavors on the palate.