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In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water and stir gently to dissolve.
Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
Turn the mixer on low and add the salt and olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been completely incorporated.
When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook.
Get a feel for the dough as you’re making it by squeezing a small amount between your thumb and fingers.
If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few ties, kneading until it’s smooth and elastic.
Form the dough into a ball and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.
Cover with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, about 1 hour. Now you’re ready to make pizza!
When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest setting (500 degrees F for the Timberline) and preheat, lid closed, for 10-15 minutes.
Make the Parmesan béchamel 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 and nutmeg.
Season with salt and pepper; set aside and keep warm.
Set a skillet over high heat and add the butter. Once the butter melts, add the shallots and saute for 3 seconds, then add the mushrooms. Cook until the moisture has evaporated and the mushrooms have developed a nice golden color, about 5 minutes; season with salt and pepper.
Roll out the pizza dough to a 1/4" thickness and place directly on the grill. Grill on both sides until slightly charred, then transfer to a cutting board.
Spoon the béchamel sauce onto the pizza crust and spread evenly. Dot with the mushrooms and arrange the spring onions on top.
Return the pizza to the grill, gently crack the eggs on top. Cover the grill and cook until the eggs have just set, 5 to 7 minutes.
Remove from the heat and sprinkle with the parmesan (and edible flowers, if using).
Slice and serve. Enjoy!
We were honored to partner with the talented Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.
Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.