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Grilled Combination Pizza

10

20

Hickory

No matter how you slice it, our grilled combination pizza is what wood-fired dreams are made of.

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  • 8 Ounce hot Italian ground sausage

  • 1 Pound pizza dough

  • Semolina flour, for dusting

  • 1/2 Cup pizza sauce

  • 1/2 Cup shredded mozzarella cheese

  • sliced mushrooms

  • sliced black olives

  • Diced green bell pepper

  • Sliced red onion

  • Parmesan cheese

  • 1

    In a medium pan over medium heat, cook the Italian sausage, breaking up into small pieces with a wooden spoon, until lightly browned and cooked through, 8-10 minutes. Remove the pan from the heat and drain and discard the fat. Set aside.
    • 8 Ounce hot Italian ground sausage

  • 2

    Roll out the pizza dough to your desired shape and thickness on a lightly floured surface.
    • 1 Pound pizza dough

    • Semolina flour, for dusting

  • 3

    Transfer the dough to a pizza peel dusted with semolina flour.
  • 4

    Spread the pizza sauce over the dough, leaving a 1/2-inch border around the edges.
    • 1/2 Cup pizza sauce

  • 5

    Sprinkle the mozzarella cheese over the sauce, then top with the sausage, mushrooms, black olives, pepper, red onion, and a sprinkle of Parmesan cheese.
    • 1/2 Cup shredded mozzarella cheese

    • sliced mushrooms

    • sliced black olives

    • Diced green bell pepper

    • Sliced red onion

    • Parmesan cheese

  • 6

    When ready to cook, place a pizza stone on the grill grates, if using. Set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 7

    Slide the pizza off the peel onto the pizza stone, if using, or directly onto the grill grates. Close the lid and bake until the crust is lightly browned and cheese is melted, 15-20 minutes. Enjoy!

    350 ˚F

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