BBQ Flatbread Pizza That Brings the Crowd—Polidori Sausage Style
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One of the biggest hits at our pop-up events isn’t a big ol’ slab of brisket or a platter of ribs—it’s these humble BBQ flatbread pizzas. Crispy, smoky, cheesy, and piled high with perfectly seasoned Italian sausage, they’re the kind of hand-held comfort that folks keep coming back for. We use Polidori Sausage, a local favorite from right here in Colorado, and season it up with our Kansas City BBQ Rub. That rub brings just the right touch of sweet heat and smoke to make the sausage shine. Toss in melty cheese and red onions, and you’ve got yourself a slice worth remembering.
BBQ Flatbread Pizzas with Polidori Sausage and Kansas City Rub
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Glenn Connaughton
Servings
4
Prep Time
10 minutes
Cook Time
7 minutes
Calories
463
These BBQ flatbread pizzas are perfect for game day, weeknight dinners, or turning heads at a pop-up. Sweet and smoky sauce, crumbled Italian sausage, and a melty cheese blend come together on a crispy crust, finished with a whisper of red onion for bite.
Ingredients
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2 links Polidori Italian Sausage (mild or hot), casings removed
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2 teaspoons Revolution Barbecue Kansas City BBQ Rub (for sausage)
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2 premade 12"x5" flatbread crusts
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6 tablespoons BBQ sauce (3 tablespoons per flatbread)
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2 teaspoons Revolution Barbecue Kansas City BBQ Rub (1 teaspoon per flatbread)
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1 cup shredded mozzarella cheese
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1 cup shredded Mexican cheese blend
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¼ cup thinly julienned red onion
Directions
Start by firing up your grill and preheating a pizza stone or cast iron griddle to 450°F. You’re looking for a hot, even surface that’ll crisp up those flatbreads just right.
While the grill’s heating, crumble the sausage into a skillet over medium heat. Break it up as it cooks, and once it starts to brown, season it with 2 teaspoons of our Kansas City BBQ Rub. Let it finish cooking all the way through, then remove from heat.
Now, lay out your flatbread crusts. Spread 3 tablespoons of BBQ sauce on each, then dust each one with another teaspoon of Kansas City BBQ Rub to bring that extra hit of smoky-sweet depth.
Distribute the cooked sausage evenly across both flatbreads. Next, sprinkle on the mozzarella and Mexican cheese—1 cup of each total, split between the two pizzas. Finish with a light scatter of julienned red onion for some bright crunch.
Transfer the flatbreads to your pizza stone or cast iron griddle. Close the lid and grill for 5 to 7 minutes, rotating halfway if needed, until the cheese is bubbling and the crust is crisp.
Let cool for a minute, slice it up, and serve hot. These are bold, flavorful, and meant to be devoured.
Recipe Video
Recipe Note
We serve these BBQ flatbread pizzas at our pop-up events all the time, and they never last long. Folks keep coming back for that combo of smoky sausage, melty cheese, and our signature Kansas City BBQ Rub. You can grab a bottle of the rub from our website or our Amazon store and bring that same flavor home.
We’ve even cooked these pizzas on BBQ griddles like the Traeger Flatrock and Blackstone. Just keep the burners on low, close the lid, and let ’em go for about 5 minutes. The crust gets perfectly crispy, the cheese melts like a dream, and you’re serving up crowd-pleasers hot off the grill.
Now go fire it up—because when flavor matters, Revolution Barbecue delivers.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (182 grams)
Calories 463,
Fat
27 grams,
Polyunsaturated Fat
3 milligrams,
Monounsaturated Fat
9 milligrams,
Carbs
28 grams,
Protein
27 grams,
Potassium
420 milligrams,
Fiber
2 grams,
Sodium
930 milligrams,
Sugar
5 grams,
Iron
2 milligrams
