One of my favorite things to make on the traeger is grilled pizza. Since it’s a wood burning grill, the pizza gets that amazing wood fired flavor. 

I start off by making a batch of my French bread dough. Let it rise, then divide it into 3 even balls. Place on an oiled countertop, cover with greased plastic wrap and let rest while you heat the grill on high for 15 minutes. 

Meanwhile, cook up some sausage. We like Jimmy Dean original. I use a potato masher to break up the sausage.

Cut up some peppadew peppers (in the olive case at the grocery store).

Shred 8 ounces of whole milk mozzarella cheese. 

And have a container of sliced white mushrooms ready.

Once the grill is hot, scrape the grate very clean. 

And brush the grates with a paper towel dipped in vegetable oil, using tongs. 

On an oiled cutting board, press and stretch one ball of dough as thin as you can. Mine always end up amoeba shaped… 

Quickly lift and flip the dough right onto the hot grill grates. Close the lid and cook 2 to 3 minutes, until the top looks bubbly.

Flip, using tongs. Cook 2 to 3 minutes more. 

Transfer back onto the cutting board.

Add pizza sauce (I drain a 14 ounce can of diced tomatoes and pulse it in my blender with a teaspoon of dried oregano, a hefty pinch of red pepper flake, 1 minced clove of garlic, and salt to taste).

And then cheese.

Next the sausage, peppers, and mushrooms.

Slide it back onto the grill grate, close the lid, and cook 5 to 8 minutes longer. 

Check out the fabulously crisp crust!

Smoky wood fired pizza perfection!