Lamb Merguez Flatbread Pizza

Prep time 15 minutes

Cook time 15-20 minutes

Makes 2 12-14 inch pies

Hardwood pellets in cherry wood


2 16-ounce packages of prepared (or homemade) pizza dough

1 cup of your favorite pizza sauce, red or white

1 pound Five Marys Farms lamb merguez sausage, browned

1 red bell pepper, thinly sliced

1/2 red onion, thinly sliced

2 cups shredded pepper jack cheese

1 cup feta crumbles

Kosher salt and pepper to taste


Preheat the smoker to 375 degrees. Pull the pizza dough into a 12- to 14-inch rounds. Place pizza dough rounds evenly, directly on the grill. Close the smoker lid. After 6-7 minutes, flip the crusts. Spread the sauce evenly between both crusts. Sprinkle 1 cup of pepper jack over top of each pie. Add half the merguez sausage to each pizza. Repeat with the remaining toppings. Close the lid and continue cooking another 7-10 minutes or until the dough is nicely browned.