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A Traeger twist on an Italian staple. Impress your guests with wood-fired pizza right in your backyard.
6 Medium Tomatoes, stemmed and cut into pieces
2 Clove garlic, smashed
1 Cup fresh basil
2 Tablespoon extra-virgin olive oil
1 Teaspoon coarse sea salt
1 Pound pizza dough
8 Ounce Fresh Mozarella, sliced
1/4 Cup Parmesan cheese
1/2 Teaspoon red pepper flakes
: 450 ˚F
6 Medium Tomatoes, stemmed and cut into pieces
2 Clove garlic, smashed
1/2 Cup fresh basil
2 Tablespoon extra-virgin olive oil
1 Teaspoon coarse sea salt
1 Pound pizza dough
8 Ounce Fresh Mozarella, sliced
1/4 Cup Parmesan cheese
: 450 ˚F
1/2 Cup fresh basil
1/2 Teaspoon red pepper flakes