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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (or 500 degrees F on the Timberline) and preheat, lid closed, for 10 to 15 minutes.
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).
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.
Make the Parmesan cream sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for a few minutes to cook the flour; do not allow it to take on any color.
Gradually pour in the milk as you stir and whisk out any lumps. Continue to stir until the mixture reaches a boil and thickens, then add the Parmesan cheese. Season with salt and pepper; set aside and keep warm.
Prepare the clams: On a stovetop, take a saute pan with a lid, add the littleneck clams and white wine, and turn the heat to high. Steam the clams until they pop open, about 5 minutes. Remove from heat, remove the clam meat from the shells and reserve the meat for later.
Bake the crust for approximately 7 minutes.
Remove the crust from the grill and brush on the bechamel sauce, making sure to spread it evenly all the way to the edge of the crust. You may not need all the sauce, but if you like extra sauce feel free to add it all.
Top the crust with cheese, clams, bacon, potatoes, and roasted garlic. Bake the pizza until the crust browns and the cheese is melted and starts to brown.
Remove from the grill, top evenly with parsley and celery leaves. Slice and enjoy!
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