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Grilled Meat Lover's Pizza

15

15

Mesquite

We're packing 5 different types of majestic meat into this pie, giving you a loaded slice of epic proportions.

4

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  • 1 Pound store bought or homemade pizza dough

  • semolina flour or cornmeal

  • 1/3 Cup pizza sauce

  • 2 Clove garlic, minced

  • 1 1/2 Cup shredded mozzarella cheese

  • 6 Ounce pepperoni slices

  • 4 Ounce Canadian bacon, cut into small squares

  • 4 Ounce cooked bacon, crumbled

  • 4 Ounce spicy sausage, removed from casing and browned

  • 4 Ounce ground beef, browned

  • Parmesan cheese

  • red pepper flakes, for serving

  • 1

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place a pizza stone directly on the grate while the grill preheats.

    500 ˚F

  • 2

    Shape dough into a flat circle, pushing gently until fairly thin. Transfer to a pizza peel dusted with semolina flour or cornmeal.
    • 1 Pound store bought or homemade pizza dough

    • As Needed semolina flour or cornmeal

  • 3

    Spread on the sauce almost to the edges and sprinkle on the garlic. Top generously with shredded mozzarella, followed by the remaining ingredients.
    • 1/3 Cup pizza sauce

    • 2 Clove garlic, minced

    • 1 1/2 Cup shredded mozzarella cheese

    • 6 Ounce pepperoni slices

    • 4 Ounce Canadian bacon, cut into small squares

    • 4 Ounce cooked bacon, crumbled

    • 4 Ounce spicy sausage, removed from casing and browned

    • 4 Ounce ground beef, browned

  • 4

    Grate on Parmesan to taste then transfer to the pizza stone and bake for 12 to 15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately with red pepper flakes.

    450 ˚F

    • As Needed Parmesan cheese

    • red pepper flakes, for serving

Cooking Notes

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