Steps

• Step 1

  Preheat the Traeger with the lid closed to 375°F; this will take about 15 minutes.

  375 ˚F / 191 ˚C

• Step 2

  In a medium bowl, combine the chicken with ½ cup of the Ceasar dressing, the crumbled bacon and half of both cheeses. Season with about ½ teaspoon Traeger Chicken Rub and mix to combine.

  Ingredients

  • 1 Cup cooked shredded chicken

  • 1 Cup homemade or store-bought Caesar dressing, divided

  • 1/2 Cup crumbled cooked bacon (from about 6 slices) or store-bought bacon crumbles

  • 2 Ounce grated mozzarella, divided

  • 1 1/2 Ounce grated Parmesan, divided

  •  Traeger Chicken Rub

• Step 3

  Line a rimmed baking sheet with parchment paper for easy cleanup. Lightly flour a work surface. Roll out each dough ball into a 4- by 6-inch rectangle.

  Ingredients

  •  All-purpose flour, for dusting

  • 4  8-oz balls homemade or store-bought pizza dough, at room temperature

• Step 4

  Divide the chicken mixture among the four rectangles (about 1/2 cup per). To fold, bring in both sides then roll away from you. Pinch the seam closed, then transfer seam side down to the prepared baking sheet. Brush the tops lightly with some of the remaining Caesar dressing. (Reserve the rest for serving.) Sprinkle the remaining cheese over the top and season each lightly with more Chicken Rub.

• Step 5

  Place the baking sheet directly on the grill grate and bake until the tops are golden brown, and the dough is fully baked, 35 to 45 minutes; begin checking early.

  00:40

  375 ˚F / 191 ˚C

• Step 6

  Let the chicken bakes cool a bit before serving with any remaining Caesar dressing if desired. Enjoy!