We recently asked what our Traeger Facenbook fans would be putting on their grills come tailgating season and we had some fantastic responses. One of our favorites came from Eric F. who gave us some spot on advice as to what qualifies as Tailgating Food. He said "Tailgate foods must consist of certain elements. 1. They must require minimal prep time. The purpose is to eat, drink, and be merry, not to spend all day prepping. 2. It must be flavor packed and spicy. We aren't tailgating for the symphony. The flavors should not be for the timid. 3. Should probably be foods that can be eaten without utensils. Who wants to quit early to clean up stuff?"
To all of that we say, A-men! We want to bring you tailgating recipes that will delivier big flavor, with little effort and even less clean-up. On par with Eric's advice, we are bringing you a short step by step to making the ultimate tailgating food: Personal Pizzas! Hand-held delights that deliver as much flavor as you choose to load on them. Using pre-made bread dough from the freezer and Traeger's Pizza Stone, the crust cooks up in just minutes and is ready for eating before your beer gets warm. The toppings and sauces are a la carte, so choose your own adventure and enjoy football season Traeger Nation!
Prep Time: 5 minutes
Cook time: 10 minutes
Serves: as many as you like
Recommended Pellets: Hickory
Frozen dinner roll bread dough (we used Rhodes Frozen White Dinner Rolls), unthawed
1 cup sauce (marinara, alfredo, garlic butter, barbecue, etc)
2 cups shredded cheese (mozzarella, parmesan, and colby jack are favorites)
Assorted toppings (red onions, bell peppers, sliced tomatoes, fresh basil, grilled shrimp, shredded chicken, pepperoni, sausage etc)
Start your Traeger on Smoke for 4-5 minutes with the lid open to establish the fire. Place your Pizza Stone on the grill grate, close the lid, and turn the temperature setting up to high. Allow the grill and pizza stone about 15-20 minutes to preheat. The hotter your stone, the crispier and more delicious your crust will be.
Using your hands, knead and pull the defrosted dough into discs about 5-6 inches across. Place them directly on the pizza stone and allow them to cook for about 2-3 minutes per side. You don't want them to cook until they brown and crisp, just enough to where they are easy to handle without flopping over and sticking to everything. We like to make a bunch of par-baked crusts in advance before loading up to go to the game. Makes assembling individual pizzas on site a breeze.
Top each pizza with sauce, cheese and your favorite selection of toppings. Return to the preheated pizza stone for an additional 7-9 minutes, or until the cheese is bubbly and the edged of the crust have started to brown.
Classic toppings around these parts are Garden Tomatoes and fresh Mozzarella, Pepperoni, and Barbecued Shrimp. Yummm!! Tell us your favorite way to top your mini pizzas, Traeger Nation!