By Traeger Kitchen
Get that unbeatable Italian wood-fired pizza taste right on your Traeger. Drop the take-out menu and take your pizza flavors back to Italy.
|2/3 Cup||warm water (110°F to 115°F)|
|2 1/2 Teaspoon||active dry yeast|
|1/2 Teaspoon||granulated sugar|
|1 Teaspoon||kosher salt|
|2 Cup||all-purpose flour|
|1/4 Cup||fine cornmeal|
|1 Large||grilled portobello mushroom, sliced|
|1 Jar||pickled artichoke hearts, drained and chopped|
|1 Cup||shredded fontina cheese|
|1/2 Cup||shaved Parmigiano-Reggiano cheese, divided|
|To Taste||Roasted Garlic, minced|
|1/4 Cup||extra-virgin olive oil|
|To Taste||banana peppers|
In a glass bowl, stir together the warm water, yeast and sugar. Let stand until the mixture starts to foam, about 10 minutes. In a mixer, combine 1-3/4 cup flour, sugar and salt. Stir oil into the yeast mixture. Slowly add the liquid to the dry ingredients while slowly increasing the mixers speed until fully combined. The dough should be smooth and not sticky.
2/3 Cup warm water (110°F to 115°F)
2 1/2 Teaspoon active dry yeast
1/2 Teaspoon granulated sugar
1 Teaspoon kosher salt
1 Tablespoon oil
2 Cup all-purpose flour
Knead the dough on a floured surface, gradually adding the remaining flour as needed to prevent the dough from sticking, until smooth, about 5 to 10 minutes.
Form the dough into a ball. Apply a thin layer of olive oil to a large bowl. Place the dough into the bowl and coat the dough ball with a small amount of olive oil. Cover and let rise in a warm place for about 1 hour or until doubled in size.
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Place a pizza stone in the grill while it preheats.
Punch the dough down and roll it out into a 12-inch circle on a floured surface.
Spread the cornmeal evenly on the pizza peel. Place the dough on the pizza peel and assemble the toppings evenly in the following order: olive oil, roasted garlic, fontina, portobello, artichoke hearts, Parmigiano-Reggiano and banana peppers.
1/4 Cup fine cornmeal
1 Large grilled portobello mushroom, sliced
1 Jar pickled artichoke hearts, drained and chopped
1 Cup shredded fontina cheese
1/2 Cup shaved Parmigiano-Reggiano cheese, divided
To Taste Roasted Garlic, minced
1/4 Cup extra-virgin olive oil
To Taste banana peppers
Carefully slide the assembled pizza from the pizza peel to the preheated pizza stone and bake until the crust is golden brown, about 10 to 12 minutes. Enjoy!
450 ˚F / 232 ˚C
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