By Traeger Kitchen
We're packing 5 different types of majestic meat into this pie, giving you a loaded slice of epic proportions.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Pound | store bought or homemade pizza dough |
As Needed | semolina flour or cornmeal |
1/3 Cup | pizza sauce |
2 Clove | garlic, minced |
1 1/2 Cup | shredded mozzarella cheese |
6 Ounce | pepperoni slices |
4 Ounce | Canadian bacon, cut into small squares |
4 Ounce | cooked bacon, crumbled |
4 Ounce | spicy sausage, removed from casing and browned |
4 Ounce | ground beef, browned |
As Needed | Parmesan cheese |
red pepper flakes, for serving |
1
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place a pizza stone directly on the grate while the grill preheats.
500 ˚F / 260 ˚C
00:15
2
Shape dough into a flat circle, pushing gently until fairly thin. Transfer to a pizza peel dusted with semolina flour or cornmeal.
3
Spread on the sauce almost to the edges and sprinkle on the garlic. Top generously with shredded mozzarella, followed by the remaining ingredients.
4
Grate on Parmesan to taste then transfer to the pizza stone and bake for 12 to 15 minutes, or until the crust is puffy, crisp, and slightly blistered. Enjoy immediately with red pepper flakes.
450 ˚F / 232 ˚C
00:12
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