Last updated March 3, 2018

With homemade Guinness pizza crust, Guinness sausage and Guinness glaze, this sausage and stout pizza will cure all of your pizza and beer cravings.

pizza topped with sausage on a ceramic plate over a fire

Every good pizza has to start with a good foundation. If you use Italian 00 flour, you’ll get a light airy crust reminiscent of wood-fired pizza joints. Since this pizza is layered with the flavors of Guinness, I start by adding a little extra stout to the dough to add to the sweet, yeasty flavor.

skillet of caramelized onions

While the dough is rising, slow cook the caramelized onions in a cast iron skillet with another splash of Guinness. Do you see the trend yet. These can be made a day or two ahead of time.

Sausage and Stout Pizza

My sausages may look a little odd, but they taste amazing. I chose not to case them because I was just going to slice them right up for the pizza. It saved time. These can also be prepared while the dough is rising. Just combine the meat, bread and herbs…and Guinness, of course. Let those flavors marry for about 30 minutes. Then, form and grill, until cooked through.

Once your dough is ready, roll it out, top it with olive oil, cheeses and your homemade onions and sausage. Add a little green onion for color and grill them in your favorite pizza oven. I like using my Big Green Egg or my Camp Chef Artisan Pizza Oven.

overhead shot of a rectangle pizza on a peel with green onions

To finish this bad boy off, drizzle on a Guinness glaze made with sugar and more of the dark stout nectar.

pizza topped with sausage on a ceramic plate over a fire

Sausage and Stout Pizza

Course: Main Course
Cuisine: American, Italian
Keyword: grilled, pizza, sausage, stout
Prep Time: 2 hours 30 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Servings: 8
Calories: 551 kcal
Author: Christie Vanover
With homemade Guinness pizza crust, Guinness sausage and Guinness glaze, this sausage and stout pizza will cure all of your pizza and beer cravings.
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Ingredients

Guinness Pizza Dough

  • 2 cups Italian 00 flour
  • 3/4 cup Guinness Extra Stout room temp
  • 3 tbsp olive oil
  • 1 tbsp water
  • 2 packets active yeast
  • 1 tsp salt
  • 1 tsp honey

Guinness Caramelized Onions

  • 1 tsp olive oil
  • 1 tsp butter
  • 2 small onions thinly sliced
  • 1 tbsp Guinness
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar

Guinness Sausage

  • 1 egg
  • 1/4 cup Guinness Extra Stout
  • 2 slices wheat bread
  • 1 tsp kosher salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
  • 1/4 tsp marjoram
  • 1/8 tsp ground allspice
  • 2 cloves garlic minced
  • 1 lb ground pork

Guinness Glaze

  • 1/2 cup Guinness Extra Stout
  • 1/2 cup brown sugar
  • pinch salt

Assembly Ingredients

  • Cornmeal
  • Guinness pizza dough
  • 1-2 tbsp olive oil
  • 1 cup Fontina cheese shredded
  • Guinness caramelized onions
  • Grilled Guinness sausage
  • 1 cup fresh mozzarella cheese sliced
  • Guinness glaze
  • Walter Imperial Stout salt
  • 2 green onions

Instructions

Guinness Pizza Dough

  1. Add all of the dough ingredients into a stand mixer. Beat with a dough hook for 4-5 minutes, until it forms a dough ball.
  2. Place the dough ball on the counter, and place the bowl upside down over the dough to let it rise. It should double in size in about 1 1/2 to 2 hours. While it's rising, prepare the other ingredients.
  3. Cut the dough in half. Refrigerate in an oiled plastic bag up to one week or grill right away.

Guinness Caramelized Onions

  1. Heat the grill to medium. Place a cast-iron skillet over direct heat. Heat the olive oil and butter.
  2. Add the sliced onions and sauté 15-20 minutes until wilted, stirring occasionally.
  3. Add the Guinness, salt and sugar and continue cooking for another 5-10 minutes, stirring often until golden brown. Set aside.

Guinness Sausage

  1. In a medium bowl, whisk together the egg and Guinness. Tear the bread into dime-size pieces, and add to the bowl with all of the herbs and spices and garlic. Mix well.
  2. Mix in the ground pork – go on; get in there and use your hands.
  3. Refrigerate at least 30 minutes.
  4. Shape the meat into seven sausage links – no need to case them.
  5. Heat the grill to medium-high heat (~350 degrees). Oil the grates. Grill the sausages for 20 minutes, turning occasionally.
  6. Let rest 10 minutes; slice.

Guinness Glaze

  1. Place the ingredients in a medium sauce pot. Bring to a boil. Reduce to a simmer. Simmer over low heat for about 30 minutes, stirring occasionally. It will register about 140F on a candy thermometer and will coat the back of a spoon.

Make The Pizza

  1. Heat the grill to about 450 degrees with a pizza stone set over indirect heat.
  2. Sprinkle cornmeal onto a pizza paddle. Stretch half of the dough out to your desired size and place on the paddle, making sure there is enough cornmeal so that it will easily slide onto the grill.
  3. Drizzle olive oil on the dough. Sprinkle with half of the shredded Fontina cheese.
  4. Top with half of the Guinness caramelized onions and sliced grilled Guinness sausage. Add half of the fresh mozzarella on top.
  5. Slide onto the pre-heated pizza stone. Grill for about 10 minutes. The crust should be golden and the cheese melted. Remove with the pizza paddle.
  6. Drizzle with Guinness glaze and sprinkle with Walter Imperial Stout salt and fresh green onions. Slice and serve. Repeat with the remaining ingredients to make a second pizza.

Nutrition Facts
Sausage and Stout Pizza
Amount Per Serving
Calories 551 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 92mg31%
Sodium 1003mg44%
Potassium 349mg10%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 19g21%
Protein 21g42%
Vitamin A 320IU6%
Vitamin C 5.2mg6%
Calcium 209mg21%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.