Smoked Pizza on the Traeger

 It was the most gorgeous night ever and since there wasn't a pizza farm nearby, I made Rossy get as close as possible :)  Love myself some smoked flatbread!!!

INGREDIENTS

  

• 16 oz pizza dough
• 1 cup pizza sauce
• 1.5 cups mozzarella cheese
• 20 pepperoni slices
• 1/3 cup ricotta cheese
• 1/2 bell pepper diced
• 8 oz mushrooms sliced
• 2 tbsp olive oil
• 1 tbsp Italian seasoning

INSTRUCTIONS

 

• Remove your pizza dough from the refrigerator - it will be easiest to work with at room temperature
• Turn Traeger to Smoke - in about five minutes the Traeger will smoke.  Be sure the lid is open for this portion. Be sure your pellet hopper is full.
• Once smoke dissipates, turn temperature dial to 500 degrees F. High heat = crunchy crust!
• Place pizza stone or pan on grill grates while it comes up to temp
• While grill is coming to temp, prepare your pizza toppings

  Gather all toppings and dough on a tray or large cutting board - as you'll be preparing your pizza on the Traeger!
• When the Traeger is up to temperature:

  Sprinkle pan with either olive oil or corn meal

  Start stretching your dough into a circular shape

  Place your stretched pizza dough onto the HOT pizza stone or pan.

  Stretch and push the dough to fill the pizza pan.

  It's really important for your pan to be HOT! This ensures that the bottom of the crust gets super crispy!
• Top the pizza with sauce, cheese and toppings.
• Close lid and grill for 10-15 minutes until cheese is golden brown

  
  
• Remove pizza from Traeger and let rest for five minutes.
• Cut & Serve!