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Grilled Polish Boy Pizza

Grilled Polish Boy Pizza

By Traeger Kitchen

Enjoy this Cleveland classic in a new way. Our Grilled Polish Boy Pizza is topped with juicy kielbasa, tangy coleslaw, and golden French fries.

Prep Time

30 Minutes

Cook Time

15 Minutes




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Units of Measurement:
1 1/2 Cup fresh sourdough starter
1 Tablespoon extra-virgin olive oil
1 1/4 Cup flour
1 Teaspoon Salt
1/2 Cup favorite BBQ sauce
1 1/2 Cup grated mozzarella cheese
1 kielbasa sausage
1 Cup French fries
3/4 Cup Coleslaw


  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available..

    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).

    • 1 1/2 Cup fresh sourdough starter

    • 1 Tablespoon extra-virgin olive oil

    • 1 1/4 Cup flour

    • 1 Teaspoon 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 only a small amount of flour to prevent sticking.

  • 4

    Bake the crust on your Traeger for approximately 7 minutes.

    450 ˚F / 232 ˚C

  • 5

    Remove the crust from grill and brush on the bbq sauce, making sure to spread it evenly all the way to the edge of the crust. If you like extra sauce, feel free to add another 1/4 cup.

    • 1/2 Cup favorite BBQ sauce

  • 6

    Top the crust with cheese, slices of kielbasa, and French fries. Bake the pizza until the crust browns and the cheese is melted and starts to brown.

    • 1 1/2 Cup grated mozzarella cheese

    • 1  kielbasa sausage

    • 1 Cup French fries

  • 7

    Remove from the grill, top evenly with coleslaw and slice. Enjoy!

    • 3/4 Cup Coleslaw

Cooking Notes

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