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    Home » Recipes » Pizza Recipes

    Italian Hoagie Pizza baked on the grill!

    Published: Jul 25, 2012 · Modified: Jun 19, 2022 by Chef Dennis Littley

    62 shares
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    5 from 6 votes
    Jump to Recipe Print Recipe

    Let’s make an Italian Hoagie Pizza!

    Italian Hoagie Pizza on a pizza pewel

    Can you say “Delicioso?” OMG, this pizza did not disappoint! The cheese melted perfectly into the crust, the flavors being even more dramatic where it had browned into that crunchy, cheesy topping everyone always fights over. I’m thinking cheesy flatbread for my next attempt!

    slice of Italian Hoagie Pizza on a pizza peel

    Wouldn’t you love a slice or two of my Italian hoagie pizza?

    slice of italian hoagie pizza on a white plate with a green napkin under the plate

    You can change up the meats and cheese on this pizza to make your own signature style pizza.

    partial ocerhead view of italian hoagie pizza with a slice missing on a ipzza peel

    If you love homemade pizza you might want to try these recipes:

    • How to Make Homemade Pizza
    • Southern Style Pizza
    • Chicken Parm Pizza
    • Pepperoni Pizza Grilled Cheese Sandwich

    Did you make this? Please RATE THE RECIPE below!

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    Italian Hoagie Pizza with Land O Lakes 4 cheese Italian blend
    Print Recipe Save Saved!
    5 from 6 votes

    Table of Contents:

    • Italian Hoagie Pizza
      • Ingredients
        • Pizza Dough
        • Pizza Topping
      • Instructions
        • Pizza Dough
        • Pizza Topping
      • Notes
      • Nutrition

    Italian Hoagie Pizza

    With summer heating up the kitchen why not try my Italian Hoagie Pizza baked on the grill? Its so delicious your family will be coming back for seconds!
    Prep Time15 minutes mins
    Cook Time12 minutes mins
    Total Time27 minutes mins
    Course: Entree
    Cuisine: Italian – American
    Servings: 4
    Calories: 575kcal
    Author: Chef Dennis Littley

    Ingredients

    Pizza Dough

    • 2 cups all purpose flour 240 gm
    • 1 ½ tsp yeast 8 gm
    • 1 tsp sea salt 5 gm
    • 1 ¼ cup warm water 300 ml
    • 2 Tbs extra virgin olive oil 30 ml

    Pizza Topping

    • 1 Tbs extra virgin olive oil
    • ½ tsp oregano
    • 2 oz Genoa salami cut into strips
    • 2 oz sopressata cut into strips
    • 4 oz Italian Blend cheese shredded
    • ¼ cup diced fresh tomatoes
    • ¼ cup shredded lettuce
    • sprinkle of sea salt
    • sprinkle of black pepper
    • 1 Tbs extra virgin olive oil to drizzle after baking
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Pizza Dough

    • Place the water, olive oil and yeast in the bowl of your mixer and allow yeast to sit for a few minutes. (Water should be about body temperature)
    • Using your dough hook, add the flour and the salt and begin mixing.
    • Mix for about two minutes, then turn out the dough onto a floured work area and knead the dough for a few minutes.
    • The dough should be fairly dry and elastic when finished kneading.
    • Divide dough into two balls, and allow to rest for at least four hours before using it.*
    • Dough will rise slightly but you won’t see a dramatic change.
    • If you are using a grill to bake the pizza, have your stone in the grill heating up before you begin making the pizza.
    • When ready to make your pizza, flour your work area and flatten the dough ball**
    • As the dough spreads out, make the outer circle of the crust , using your fingers to make the indentations around the circle.
    • Begin stretching the dough out until you have about a 12-14 inch circle.
    • It’s okay if the dough isn’t perfectly round. Its rustic!
    • Sprinkle some corn meal on your pizza peel and lay the formed dough on the peel.
    • Brush the dough liberally with olive oil and sprinkle with oregano, sea salt and black pepper.

    Pizza Topping

    • Spread one half of the salami, and sopressata on the pizza dough, then crumble the Land O Lakes® 4 Cheese Italian Blend on top of the pizza. Reserve half of your meats and cheese for after the pizza is baked.
    • Place the pizza on the stone in the grill, and close the grill.
    • Bake the pizza until the dough has gotten a nice brown color, and the bottom of the pizza is fully cooked.***
    • Remove pizza from grill, and top with shredded lettuce, chopped tomato, and the remaining Italian meats.
    • Crumble the rest of the Land O Lakes® 4 Cheese Italian Blend on top of the pizza, sprinkle with oregano and drizzle with extra virgin olive oil.
    • Slice pizza into 6 slices and enjoy!

    Notes

    *If you have the time, allow your dough to rest overnight in the refrigerator. It will be more pliable.
    If you do refrigerate the dough, when you are ready to make your pizza, place one dough ball in a bowl and cover with plastic wrap loosely and allow to warm up and rise for about 45 minutes. You won’t see much rise.
    ** You can use a rolling pin to roll out the dough if you don’t want to stretch it out by hand
    ***Each grill is different but I found that if I get the stone very hot, then turn the burners under the stone down to half heat, while leaving the rest of the grill on high, allowing the pizza bakes a little more slowly and evenly.

    Nutrition

    Calories: 575kcal | Carbohydrates: 52g | Protein: 22g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 1284mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Laura @ Family Spice

      July 28, 2012 at 9:10 am

      I love topping salad over my pizza. A hoagie pizza – great inspiration! We need a new grill, so I’m afraid if we trip grilling pizza it would char too much. Maybe next summer…

      Reply
    2. Sandra's Easy Cooking

      July 27, 2012 at 12:47 pm

      5 stars
      I hear you abut the weather..Nashville was burning, especially few weeks ago.
      Pizza looks fantastic, Chef! This is mu kind of pizza for sure…wonderful job as always!
      Have a great weekend!

      Reply
    3. Kimby

      July 27, 2012 at 8:03 am

      Hoagies and pizza are delicious in their own right, but combining the two was a stroke of genius, Chef Dennis!

      Reply
    4. Liz

      July 27, 2012 at 5:42 am

      5 stars
      A hoagie pizza? I’m all in favor. Yeah, this weather is certainly not conducive to turning on the oven…we were going to have BLT’s tonight, but now grilled pizza is looking awfully tempting.

      Reply
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