Ultimate Wisconsin Tailgate Pizza

When it comes to tailgating in Wisconsin, few things scream “state pride” louder than bratwurst, beer, and cheese curds. So I thought, why not throw them all on a pizza and fire it up in my Gozney Tread? What came out of that cook was what I now proudly call the Ultimate Wisconsin Tailgate Pizza.

This recipe is a tribute to everything we love about game day. It’s bold, cheesy, and completely over the top. The bratwurst brings the savory, the cheese curds bring the squeak, and the beer-braised onions add the perfect tang and sweetness. To top it off, a drizzle of stone-ground mustard gives it that final Wisconsin punch.

While you could easily make this pizza in your home oven, it truly shines in the Gozney Tread. The beauty of the Tread is its portability, small enough to toss in your trunk, yet powerful enough to hit over 750°F in just 15 minutes. Plus, it cools down fast, so packing it up post-game is a breeze.

Thanks to those high temps, the crust cooks in just a couple of minutes, giving you a crispy base with perfectly melted toppings. Whether you’re in the stadium lot, your backyard, or throwing together a quick weeknight dinner, this pizza is ready for the spotlight.

If you’re tailgating at Lambeau, hanging in the driveway, or craving a taste of Wisconsin at home, this Ultimate Wisconsin Tailgate Pizza delivers. Loaded with flavor, made for fire, and finished with a mustard kick, it’s everything a Wisconsinite could want in a pizza.

Try it out, tag @thatgrillerguy and @thetailgatefoodie, and let’s see your Champ’s Choice creations in action!

Ultimate Wisconsin Tailgate Pizza

Recipe by That Griller GuyCourse: main, tailgate recipe, pizzaCuisine: pizza

Servings

4

servings

Prep time

15

minutes

Cooking time

2

minutes

The Ultimate Wisconsin Tailgate Pizza loaded with bratwurst, cheese curds, and beer-braised onions, cooked fast on the Gozney Tread.

Ingredients

• 
  1 dough ball (approx. 270g)

• Olive oil

• 1½ bratwursts, cooked and sliced into rounds

• ½ cup shredded mozzarella cheese

• Fresh Wisconsin cheese curds

• 1 white onion, sliced

• 1 can lager-style beer

• Stone-ground mustard or pickled mustard seeds (I like Smoked POP brand)

Directions

• Preheat your Gozney Tread pizza oven to 750°F.
• In a cast iron skillet, sauté sliced onions until they begin to caramelize. Add the beer and cook down until most of the liquid is absorbed.
• Stretch the dough into a 12-inch circle, keeping the outer crust edge intact.
• Drizzle the dough with olive oil.
• Top with mozzarella, sliced bratwurst, beer-braised onions, and cheese curds.
• Cook the pizza in the oven, turning every 30 seconds for an even bake.
• Once the crust is golden and the cheese is bubbling, remove from heat.
• Finish with a drizzle of mustard or a spoonful of pickled mustard seeds.
• Slice and serve hot.