By Traeger Kitchen
Break it off with delivery. Let your Traeger deliver a pizza that will become your new Friday night tradition.
|.25-oz packet of active dry yeast
|1 1/2 Cup
|warm water (110°F to 115°F)
|Extra-virgin olive oil, plus more for greasing and brushing the pizza
|3-4 cups all-purpose flour
|Cornmeal, for dusting
|grated mozzarella cheese
|grated Fontina cheese
|grated Parmesan cheese
|Freshly ground black pepper
|Grilled chicken breasts, chopped
|Barbecue sauce, plus more as needed
|red onion, thinly sliced
|bunch of fresh cilantro leaves
|thinly sliced green onions
In the bowl of a stand mixer, dissolve the yeast in the water. Add the honey and stir to incorporate. Let sit for 2-3 minutes, until the water is cloudy. Stir in the olive oil.
Combine 3 cups of flour with the salt and add to the yeast mixture all at once. Fit the paddle attachment onto the mixer and mix on medium-low until the dough starts to come together. Switch to the dough hook and knead on low speed for 2 minutes, then turn increase the speed to medium and knead until the dough pulls away from the sides of the bowl and clusters around the dough hook, 5-7 minutes.
Turn the dough out onto a clean surface and knead by hand for 2-3 minutes, adding more flour as necessary, until the dough is smooth and elastic. It should spring back slowly when pressed with a finger and should not feel tacky.
Transfer the dough to a large bowl lightly greased with olive oil. Cover the bowl tightly with plastic wrap and let sit in a warm spot to rise for 30-60 minutes. When ready, the dough will stretch without tearing as it is gently pulled.
Divide the dough into 4 equal balls. Shape each ball by gently pulling the sides of the ball and tucking them under the bottom, working around the ball 4-5 times. Then, on a smooth, un-floured surface, roll the ball around under your palm until it feels smooth and firm, about 1 minute. Place the balls on a tray or platter, cover with oiled plastic wrap or a damp towel, and let rest for at least 30 minutes. If desired, the dough balls can be covered with plastic wrap and refrigerated for 1-2 days. (Note: You will need to punch them down again when you are ready to roll out the pizzas.)
Place a ball of dough on a lightly floured surface. Turn the dough as you press down in the center with the heel of your hand, gradually spreading it out to a circle that is 8-10 inches in diameter with a slightly thicker raised rim around the edge for the crust. Alternatively, use a rolling pin to get an even circle. Repeat with the remaining dough.
When ready to cook, place a pizza stone on the grill grates, if using. Set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500°F, if available.
500 ˚F / 260 ˚C
Season the grilled chicken with salt and pepper, then transfer to a medium bowl and toss with the barbecue sauce until well coated.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion, season with salt and pepper, and sauté until translucent, 2-3 minutes. Remove the pan from the heat.
Place a round of dough on a pizza peel or cutting board dusted generously with cornmeal. Brush the pizza with olive oil and spread a layer of barbecue sauce on top. Sprinkle some of the mozzarella, Fontina, and Parmesan cheeses evenly over the pizza and top with some sautéed red onion and chicken. Repeat to assemble the remaining pizzas.
Slide the pizzas off of the peel or cutting board in one swift motion onto the pizza stone or grill grates. Close the lid and bake for 20-25 minutes, or until the cheese is bubbly and the crust is golden brown.
450 ˚F / 232 ˚C
Carefully transfer the pizza from the grill to a cutting board. Garnish with cilantro and green onion. Cut it into slices and serve immediately. Enjoy!
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