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Traeger Grilled Margherita Pizza

Traeger Grilled Margherita Pizza

By Traeger Kitchen

Authentic Italian pizza is wood-fired. Create homemade, wood-fired pizza right in your grill.

Prep Time

30 Minutes

Cook Time

15 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
1 1/2 Cup fresh sourdough starter
5 Tablespoon extra-virgin olive oil
1 1/4 Cup flour
1 As Needed Jacobsen Salt Co. Pure Kosher Sea Salt
2 Whole heirloom tomato, sliced
1/2 Teaspoon fresh oregano
2 Pound Buffalo Mozzarella, thinly sliced
6 Whole basil leaves
1 As Needed freshly ground black pepper
1/4 Cup Marinara sauce, for serving

Steps

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour. Add more flour, a little at a time, as needed to form a pizza dough consistency. The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).

    Ingredients
    • 1 1/2 Cup fresh sourdough starter

    • 1 Tablespoon extra-virgin olive oil

    • 1 1/4 Cup flour

    • 1 As Needed Jacobsen Salt Co. Pure Kosher Sea Salt

  • 3

    Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won't rise significantly, if at all.) Roll the dough out into a circle using a minimum amount of flour to prevent sticking.

  • 4

    Bake the crust for approximately 7 minutes.

    450 ˚F / 232 ˚C

  • 5

    Remove the crust from the Traeger Grill and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.

    Ingredients
    • 4 Tablespoon extra-virgin olive oil

  • 6

    Add toppings and bake pizza until the crust browns and the cheese melts. Enjoy!

    450 ˚F / 232 ˚C

    Ingredients
    • 2 Whole heirloom tomato, sliced

    • 1/2 Teaspoon fresh oregano

    • 2 Pound Buffalo Mozzarella, thinly sliced

    • 6 Whole basil leaves

    • 1 As Needed freshly ground black pepper

    • 1/4 Cup Marinara sauce, for serving

Cooking Notes

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