BBQ Flatbread Pizza That Brings the Crowd—Polidori Sausage Style
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
Glenn Connaughton
4
10 minutes
7 minutes
463
American
Main Dish
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
2 links Polidori Italian Sausage (mild or hot), casings removed
2 teaspoons Revolution Barbecue Kansas City BBQ Rub (for sausage)
2 premade 12"x5" flatbread crusts
6 tablespoons BBQ sauce (3 tablespoons per flatbread)
2 teaspoons Revolution Barbecue Kansas City BBQ Rub (1 teaspoon per flatbread)
1 cup shredded mozzarella cheese
1 cup shredded Mexican cheese blend
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.
