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Garlic Shrimp with Spicy Asian Barbecue Sauce

Posted by mmillet on September 23, 2014

Garlic Shrimp with Spicy Asian Barbecue Sauce

Beautiful, bite-sized bombs of flavor. That is what we like to call shrimp. They quickly take on the dynamics of any marinade and grill up before you can blink the smoke out of your eyes.

For this recipe you can use any size shrimp but we always side with "bigger is better" theory. What will really knock your grill mitts off is the jalapeno-garlic-ginger combo on these shrimp that will have you begging for more before the end of Round 1.

Plus with a sauce this good, it's a deliciously, grab-some-wet-naps messy! That's just how we like it.


PREP TIME: 30 minutes
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Pecan, Hickory or Mesquite
SERVES: 2 to 4


Asian BBQ Sauce:
2 teaspoons canola oil
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeño chile, seeded and minced
1/2 cup diced onion
1/3 cup reduced-sodium soy sauce
1/4 cup light brown sugar
1 tablespoon rice vinegar
2 tablespoons tomato paste
1/2 teaspoon dark sesame oil

Shrimp and Marinade:
1 pound peeled, large or jumbo fresh shrimp
1 stalk green onion, green part only, chopped
2 cloves garlic, very finely minced
2 teaspoons grated fresh ginger
1 teaspoon finely minced jalapeno pepper (or to your taste)
1 teaspoon sea or kosher salt
1 teaspoon canola oil
Bamboo skewers, soaked in water 30 minutes


In a large bowl add the shrimp and the other marinade ingredients: green onion, garlic, ginger, jalapeno, oil and salt and mix thoroughly to coat the shrimp.

Let the shrimp marinate while you prepare the asian barbecue sauce. (You could also make this the day before and let the shrimp marinate overnight.)

Start making that asian barbecue sauce. Heat the canola oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes.

Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat for about 8 minutes or until onion is tender.

Cool mixture slightly. Transfer to a blender; add in the rest of the barbecue sauce ingredients and process until a smooth puree forms.

Get the grill started. Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat, lid closed, to High heat for about 15 minutes.

Skewer the shrimp on the soaked bamboo skewers (be careful not to overcrowd the shrimp). For jumbo shrimp, you may want to use two bamboo skewers for each.

Put the shrimp skewers directly on the grill grate and cook the shrimp about 3 to 5 minutes per side or until they are pink an opaque (depending on how big they are).

Garlic Shrimp with Spicy Asian Barbecue Sauce

Remove the shrimp from the grill and slather with the prepared asian barbecue sauce. Enjoy all that spice while they're still warm!

Garlic Shrimp with Spicy Asian Barbecue Sauce


Garlic Shrimp Asian BBQ Sauce Recipe.docx (12.23 kb)

Chinese Delight Jumbo Shrimp

Posted by Traeger Service on September 22, 2014

Shrimp are unbeatable as a quick and simple dish that please a party. This Asian inspired marinade is perfectly tangy and salty. Ptair hese fast cooking shrimp are with fluffy rice and grilled vegetables for the perfect weeknight meal in minutes!

This dish comes from one of Traeger's older cookbooks made up of tasty recipes from Traeger grill owners.


Chinese Delight Jumbo Shrimp


Prep Time: 10 minutes, plus 2-4 hours in the marinade
Cook Time: 5-6 minutes
Recommended Pellets: Hickory, Maple, or Mesquite

1-1/2 lbs uncooked shrimp per person
1 cup soy sauce
1 cup teriyaki sauce
1 cup sweet sherry
1 cup olive oil
1 clove freshly minced garlic
1 teaspoon freshly grated gingerroot
1 teaspoon Traeger's Asian BBQ Rub

Cut shrimp along back of shell; remove black veins and shrimp heads (if necessary). Wipe shrimp with a damp paper towel and set aside. Combine remaining ingredients in shallow pan or gallon zip top bag; mix well. Add shrimp; marinate for 2 to 4 hours in the refrigerator. 

Start Traeger on Smoke with the lid open until the fire is established (about 5 minutes); switch setting to High. Brush the grill with olive oil or spray with non stick spray, or use a grill mat (like FrogMats). 

Remove the shrimp from the marinade and thread on metal or pre-soaked wooden skewers for ease of turning, if desired.

Place shrimp on grill, close lid and cook 3 minutes.

Turn the shrimp over, close the lid and cook for an additional 3 minutes or until shrimp are opaque. Don't over cook!

Remove from grill and serve immediately.

Printable Recipe:

Chinese Delight Jumbo Shrimp.docx (14.14 kb)

Sweet and Savory Traeger Smoked Salmon

Posted by bpaulich on September 22, 2014

Sweet and Savory Traeger Smoked Salmon


If you’ve ever had freshly smoked salmon, you know what I mean when I say it can’t be beat. This salmon recipe takes a traditional smoked salmon one step beyond its natural deliciousness by incorporating a sweet and savory rub. The rub offers a mild flavoring that pairs well with the smokiness of the salmon in salads, on bagels, or even just when eaten plain! It’s one your dinner (or brunch) guests are sure to rave about time and time again.


If you enjoy this recipe, head over to my personal blog at www.chocolateandmarrow.com for more fun recipe ideas!


Sweet and Savory Traeger Smoked Salmon


Prep time: 40 minutes, plus 12-24 hours to cure

Cook time: 2-3 hours

Serves: 8-12

Recommended Pellets: Apple or Cherry

Curing Ingredients

½ cup of white sugar

½ cup of brown sugar

½ cup of kosher salt

1 teaspoon of ground black pepper

2 large fillets of salmon (approximately 3-4 lbs)


Sweet & Savory Rub Ingredients

¼ cup of paprika

1 tablespoon of garlic powder or granulated garlic

1 tablespoon of salt

1/3 cup of brown sugar



Combine the curing ingredients—white sugar, brown sugar, kosher salt, and black pepper—in a medium size bowl and mix together. (Note: Be sure that you are using kosher salt. If you don’t have kosher salt and are instead using sea salt or table salt, reduce the amount of salt to 1/8 cup.)

Place a stretch of tin foil on top of a long, rimmed baking sheet (at least the length of your salmon fillets.)  Place a layer of plastic wrap, such as Saran wrap, on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on top of the saran wrap in a line about the length and width of the salmon fillet. Lay the salmon fillet (skin side down, if it has skin on) on top of the cure mixture and spread another 1/3 of the mixture on the flesh side of the salmon. 

Then take the 2nd salmon fillet and place it flesh side down on top of the first fillet. Rub the final 1/3 of the curing mixture on top of the skin-side of the 2nd fillet half. Place another layer of plastic wrap followed by another layer of foil on top of both fillets and wrap up the ends so that the salmon and cure is tightly encased in the plastic and foil wrap. In sum, your layers should be ordered: foil, plastic wrap, curing mixture, salmon fillet, curing mixture, salmon fillet, curing mixture, plastic wrap, and foil.


Place the entire baking sheet into the refrigerator and top with another baking sheet. Finally, place something heavy, such as a phone book or bottles, on top of the baking sheet so that the weight is distributed evenly along the salmon fillets. This helps the excess water leave the salmon fillets, which is replaced by the flavors of the curing ingredients. Allow the fillets to cure in the refrigerator for 12-24 hours, turning it roughly halfway through the curing process. (Be careful of dripping liquids when you flip the salmon!) Wrap tight in foil and put back in the refrigerator. 



Mix together the sweet and savory rub ingredients in a small bowl. Sprinkle the rub evenly over the flesh side of the salmon fillets and gently pat the rub into the fillets. Shake off excess rub, lay fillets flat on baking sheet in a cool, dry place (not in the refrigerator), and allow to rest for 1 hour. This firms up the exterior of the flesh and allows for the smoke to bond more thoroughly with the fish. Don’t skip the step of shaking off the excess rub—too much and it will overwhelm the smoked salmon’s natural flavors—you only need a very thin dusting.

Once your fish is finished drying, start your Traeger grill. Set it to “smoke” with the lid open until a fire is established. Once you see smoke billowing out from it, set your salmon fillets skin-side down on the grill, keeping the dial set on “smoke.” Smoke for 1-3 hours, or until a temperature inserted into the thickest part of the salmon registers 150 degrees F. While the fish is smoking, be sure to monitor the temperature closely to ensure that it does not get above 160 degrees F. If you notice it getting above 160 degrees, either remove some pellets (fewer pellets mean less heat) and/or prop open the grill lid slightly (about 1 inch) to maintain a steady lower temperature.


Apple and cherry wood pellets pair nicely with this recipe, though it is versatile enough to work with any Traeger pellet type.

Sweet and Savory Traeger Smoked Salmon

Smoked salmon is good on pizza, bagels, salads, etc. We hope you enjoy this amazing recipe!

Sweet and Savory Traeger Smoked Salmon

Pintable recipe. Guest blog post Sweet and Savory Smoked Salmon.docx (118.23 kb)

Teriyaki Burgers with Grilled Ham & Pineapple

Posted by sbulloch on September 19, 2014

Teriyaki Burgers with Grilled Ham & Pineapple

Smoky Traeger burgers with a tangy teriyaki twist topped with freshly grilled juicy pineapple and crisp salty ham. What else could a hungry mouth ask for? Nothing. The answer is nothing. These big burgers require an even bigger appetite. It's preactically dinner and a side in a hearty bun (the hearty bun is a neccessity for a burger this huge). Prepare to get messy, and enjoy every last second of it. You can top these burgers however you choose, but we prefer ours with crisp romaine, spicy red onions, a little hit of mayo and maybe some extra teriyaki sauce. However you like them, tower them high and enjoy!


Teriyaki Burgers with Grilled Ham & Pineapple


Prep Time: 15 minutes
Cook Time: 12-15 minutes (plus an additional 30 minutes to smoke, if desired)
Serves: 8 people
Recommended Pellets: Any

8 hamburger patties
2 tablespoons Traeger Beef Shake
1 can pineapple rings, or one fresh pineapple, cored and sliced into rings
8 slices white cheddar cheese
24 slices ham
2 cups teriyaki sauce (purchase sauce that is thick and syrupy instead of thin)
8 hamburger buns
Desired toppings (mayo, red onions, tomatoes, lettuce)


Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Season the burger patties liberally with the Beef Shake and place on the grill grate. Close the lid and smoke the burgers for at least 30 minutes. Remove the burgers to a separate plate, turn the temperature setting to High, close the lid and allow the grill to preheat.

Return the burgers to the grill along with the pineapple. Grill for 6-8 minutes. Use a food brush to cover the top of the burgers with the Teriyaki sauce.

Flip the burgers and the pineapple. Top the burgers with a coat of teriyaki sauce. Place the ham on the grill in 8 small piles of 3 slices each. 

Grill the burgers for an additional 6-8 minutes or until an internal thermometer reads 175 degrees F. Top the burgers with a slice of pineapple, the pile of ham, and finally a slice of cheese.

Close the lid and cook for an additional 1-2 minutes to melt the cheese. Buttered buns may be added to the grill at this time if you like your buns toasted.

Teriyaki Burgers with Grilled Ham & Pineapple

Remove the burgers to te buns, top with additional teriyaki sauce, if desired, and any additional toppings.

Teriyaki Burgers with Grilled Ham & Pineapple

Serve immediately and enjoy!

Printable Recipe:

Teriyaki Burgers with Grilled Ham and Pineapple.docx (14.45 kb)

Traeger Tailgating:Marinated Salmon on a Stick

Posted by mmillet on September 18, 2014

Traeger Tailgating: Salmon on a Stick

We enjoy gnawing on all sorts of foods that have been speared through the heart with a stick and grilled 'til crispy and brown. One of the most overlooked delights for the aforementioned spearing is the gift from the waters: Fish.

Why not skewer up some fish and make what turns out to be a supremely satisfying and scrumptious tailgating snack? We used the thick center-cut salmon fillets and soaked them in a vodka-based brine to help remove any fishiness. The sweet mayo-mustard slather caramelizes the outside of the salmon giving each skewer a snappy bite.

Tailgating tips: Freeze bottles of water or sports drinks, then tuck them in your cooler instead of ice. An empty wine or tall bottle makes a great container for soaking tall bamboo skewers. Drop the skewers in the bottle; fill with water, and cork to keep them submerged.


PREP TIME: 15 minutes plus 30 minutes for soaking the salmon
COOK TIME: 20 to 25 minutes
SERVES: 6 to 8


One center-cut salmon fillet, preferably skin-off and wild-caught, about 1-1/2 to 2 pounds
1-1/2 cups inexpensive vodka or sake
1/4 cup brown sugar
2 tablespoons kosher salt
Traeger Blackened Saskatchewan rub or Salmon Shake, or coarse salt and freshly ground black pepper
3/4 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
2 tablespoons maple syrup or honey
Fresh cracked black pepper, to taste
Chopped fresh dill or parsley, for serving
Lemon wedges, for serving
10- to 12-inch bamboo skewers, soaked in water for 1 hour, then drained


Make sure that you check the salmon for pin bones, removing any you find with tweezers or needle-nosed pliers. (Tip: If you put one hand under the fillet, any pin bones will be thrust upward, making them easier to find.) Slice the fillet crosswise into 6 to 8 pieces, each about 1-1/2 inches wide.

Combine the vodka, brown sugar, and salt in a resealable plastic bag and stir or agitate until the salt and sugar crystals dissolve. Soak the salmon pieces in this mixture for at least 30 minutes, and up to 1 hour in the fridge.

Drain the salmon and pat dry with paper towels; discard the vodka mixture.

Thread the salmon strips lengthwise on the bamboo skewers. Season with Traeger Saskatchewan rub.

Combine the mayonnaise, mustard, maple syrup and pepper, to taste, in a small bowl.

Brush or spread with a plastic knife on the salmon, top and bottom.

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 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the salmon skewers on the grill grate and grill, turning once, for 20 to 25 minutes, or until the salmon is done to your liking.

Traeger Tailgating: Salmon on a Stick

Transfer the skewers to a platter or disposable foil pan and scatter lightly with chopped dill. Serve with lemon wedges and the remaining mayo-mustard slather.

Traeger Tailgating: Salmon on a Stick


Salmon Skewers Recipe.docx (12.66 kb)

Grilled Tuna Salad with Smoky & Spicy Mayo

Posted by mmillet on September 17, 2014

Grilled Tuna Salad with Smoky & Spicy Mayo

No cans needed here. Just you, your Traeger and some fresh tuna steaks...oh, and a few other 'lil mixin's.

The secret to these creamy mouthfuls is a smoked mayo, enhanced with a pinch of chipotle chile powder. This is best made on a cold day to maintain a low smoking temperature (if you're cold smoker-less) but there are definitely some easy work-arounds.

It's smooth yet crunchy, smoky and bright and more than anything else it will be the last way you'll ever make tuna salad again.


PREP TIME: 5 minutes
COOK TIME: 1 hour 8 minutes, including smoke time
RECOMMENDED PELLETS: Hickory, Mesquite or Alder
SERVES: 6 to 8


2 fresh tuna steaks
Traeger Salmon Shake
2 tablespoons olive oil
2 tablespoons minced celery
2 tablespoons diced green onion
1 tablespoon minced basil or flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
1/4 teaspoon chipotle chile powder
Freshly ground black pepper, to taste
2 tablespoons capers
Freshly squeezed lemon juice (optional)


Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes).

Season the tuna steaks on all sides with the Salmon Shake.

Put the mayonnaise in a small baking dish. Place both the tuna steaks and the mayonnaise on the grill to smoke. Put a towel underneath the baking dish containing the mayo to prevent it from getting too hot. If it starts to get too hot, you could also place the dish in an ice bath. If you have a cold smoker, you don't even have to worry about it.

Smoke the mayo for 10 minutes. Stir it and smoke for another 10 minutes. Smoke the tuna steaks for 30 minutes to an hour (depending on how much smoke you want to taste).

After they've finished smoking, remove from the grill and turn the heat up to High and preheat, lid closed, for 10 to 15 minutes. Drizzle the olive oil on both sides of the tuna.

Grill the tuna for about 6 to 8 minutes, flipping the tuna halfway through. (or until done to your fish liking)

After the tuna has cooled, gently flake the tuna apart and toss with the celery, green onion, and basil/parsley. Add the mayonnaise, mustard, chipotle chile powder, capers and season with pepper, to taste. Lightly stir to combine. Add lemon juice, to taste, if using.

Grilled Tuna Salad with Smoky & Spicy Mayo

Serve the tuna salad all by itself or slap it on a soft roll.

Grilled Tuna Salad with Smoky & Spicy Mayo


Smoked Tuna Salad Recipe.docx (12.47 kb)

Healthy Smoked Spicy Chickpeas

Posted by mmillet on September 16, 2014

Smoked Spicy Chickpea-

In the meeting of Overlooked Legumes Unite! (ULA), we envision that the chickpeas stand front and center with a long list of overlooked complaints. Poor 'lil guys.

Who knew chickpeas could be such crunchy, tasty little snacks? Our secret is giving them a good long smoke-filled siesta and a generous dusting of cayenne pepper and chipotle chile powder. Behold! They are transformed and delectable! A smoke bath can certainly work wonders.


PREP TIME: 5 minutes
COOK TIME: 1 hour and 30 minutes, including smoke time
SERVES: 4 to 6


2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 garlic clove, minced
1 teaspoon chipotle chile powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.

Spread the chickpeas in an even layer on a rimmed baking sheet lined with foil and smoke on the Traeger for 1 hour.

Turn the heat up to High and cook for an additional 20 to 30 minutes or until the chickpeas are crisp.

Smoked Spicy Chickpea-

Take the chickpeas off the Traeger and enjoy while they are warm or keep them at room temp in a resealable bag.

Smoked Spicy Chickpea-


Smoked Spicy Chick Peas Recipe.docx (11.49 kb)

Smoke Roasted Peach Salsa

Posted by sbulloch on September 15, 2014

Smoke Roasted Peach Salsa

As the end of harvest season approaches, we've got one amazing recipe for you to use up the last of those summer peaches and fresh garden tomatoes. A sweet and savory blend of classic salsa flavor with a smoky Traeger twist. This recipe would be perfect for doubling (or tripling) and bottling to get you through the cold months ahead. That is if you don't eat the whole batch fresh. Serve it with chips for dipping or spoon some over grilled chicken or fish for a quick and simple meal loaded with flavor.


Smoke Roasted Peach Salsa


Prep Time: 5 minutes
Cook Time: 8-10 minutes
Makes: Approximately 4 cups
Recommended Pellets: Apple, Hickory, Cherry

6 medium peaches, cut in half, pits removed
3 medium tomatoes, cut in half
2 whole jalapenos (if you like it extra spicy, 1 for medium salsa)
2  whole green onions, roughly chopped
1/2 cup fresh cilantro leaves
2 garlic cloves, minced
5 teaspoons apple cider vinegar
1 teaspoon lime juice
1/2 teaspoon salt  
1/4 teaspoon cracked black pepper


Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Turn the temperature setting up to 375 degrees F, close the lid, and allow the grill to preheat for 10-15 minutes.

Place the halved peaches, halved tomatoes, and whole jalapenos directly on the grill grate. Close the lid and roast for 8-10 minutes or until the skin has split and blistered on the tomoatoes and jalapenos.

Remove from the grill and allow to cool until the fruit can be easily handled. Remove the skin from the peaches and tomatoes (it should just slide off). Remove the skin, stems, and seeds from the jalapenos.

Place the peeled peaches, tomatoes, jalapenos, and green onions in a large food processor and pulse until coarsely chopped.

Add all other ingredients and pulse until desired consistency is reached. Use short pulses for chunky salsa or long pulses for a smoother salsa.

Smoke Roasted Peach Salsa

Serve immediately or transfer to jars and chill until ready to serve. Will last about 1 week in the refrigerator.

Smoke Roasted Peach Salsa

Printable Recipe:

Smoke Roasted Peach Salsa.docx (14.12 kb)

Smoked Cheesy Alfredo Sauce

Posted by Traeger Service on September 14, 2014

Simplicity is seriously under-rated. We'll take a perfectly seasoned, grilled steak over an elaborate truffled mousse from a five course feast any day.

And so it goes with the perfect creamy alfredo sauce, specifically one that has the added bonus of a warm woodsy flavor to balance that richness.

Use it on pasta, roasted vegetables or even plain grilled chicken breasts. This Traeger'ed sauce has the power to make anything delicious.


PREP TIME: 5 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Hickory, Oak or Mesquite
MAKES: about 2 cups


1 stick butter, cut into cubes
1 cup heavy cream
1 sprig fresh sage
A pinch of ground nutmeg
1 block parmesan cheese
Salt and freshly ground black pepper 


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).

Pour the cream into a saucepan along with the butter and place on the Traeger grill grate to smoke along with the parmesan cheese. (If the weather is warm you may need to place the cheese on a wire rack over ice to prevent it from getting too soft.) Smoke for 30 minutes to 1 hour, depending how much smoke flavor you want.

Turn the heat on the Traeger up to 300 degrees F. Shred the parmesan cheese and add it and the sage sprig into the pan with the cream and butter.

Whisk until the cheese has all melted and season to taste with the salt and pepper and a pinch or two of the ground nutmeg.

While warm, pour this sauce on anything that your heart desires.



Smoked Cheesy Alfredo Recipe.docx (11.37 kb)

Traeger Wood Fire Grilled Flatbread Pizza

Posted by bpaulich on September 14, 2014

Traeger Wood Fire Grilled Flatbread Pizza

If you love specialty pizzas, then you will love this Wood Fire Grilled Flatbread Pizza. No need to spend $15-20 at a restaurant, you can easily do this right on your Traeger! This recipe comes from one of our Traeger VIP's Hannah. You need to check out her blog  www.thecookerywife.com, she has some awesome recipes and ideas. So the next time you have a craving for an awesome sprecialty pizza, fire up your Traeger and try out this awesome flatbread pizza recipe. 



Wood Fire Grilled Flatbread Pizza


Prep time: Approximately 60 minutes

Cook time: 15-20 minutes per pizza 

pellets: Any
 Makes: three 12" round cast iron skillet pizzas

 These pizzas are delicious served as an appetizer or maybe even a side. You can go as crazy as you want with the toppings or add only a few.

I like to mix it up with each pizza, as you can see from the photos.


2 cups flour

1 teaspoon salt

1 teaspoon sugar

2 teaspoons yeast

6 oz warm water


Red/Green bell pepper

1 Zucchini

Half an onion

Half head garlic

5 strips bacon

1 cup yellow cherry tomatoes, halved

Goat cheese

Green olives, sliced
 Kalamata Olives,

 Jalapeños, sliced

Olive oil
 Good quality balsamic vinegar for drizzling 




Start by mixing together the ingredients for crust. Combine flour, sugar, salt, yeast and water in
 bowl of stand mixer. Mix on med/low for 10 minutes. If dough seems sticky, add a bit of flour one tablespoon at a time until it comes away from bowl. If it seems too dry, add a tablespoon of water at a time.
Dough should be smooth and elastic. Divide into 3 balls. Using a rolling pin, roll each ball into a round that will fit into your 12” skillet. Should be quite thin. Grease your skillet with olive oil or spray. If you have 3 skillets that’s great! If not, just leave your pizza crust out on the counter, once it's rolled out. (Remember not to top until it is in the skillet.)
Once the crust is in the skillet or the counter resting, get your veggies ready to grill.
Turn the Traeger on smoke with lid open until the fire is established, 4-5 minutes. Next, turn the grill on high and close the lid to preheat for 10-15 minutes. 
Drizzle the peppers, zucchini, garlic, and onion with olive oil and salt. Arrange on a grilling grate and place on Traeger once it's preheated. Check after 10 minutes. Remove the zucchini and add the bacon. (Note: Zucchini normally takes less time to cook than the other veggies) 
Continue cooking the other vegetables until bacon is done, about ten minutes or so.
Leaving Traeger on, transfer all toppings to cutting board and let cool while you chop olives, tomatoes and jalapeños.
Brush crust with olive oil and using a fork smash the roasted garlic into the crust and smear as best you can without tearing the crust. It doesn't have to be perfect!



Next, add toppings to the prepared crust in skillet. 
Cook on Traeger for about 20 minutes until edges are brown. 
Drizzle with balsamic vinegar, slice and serve. 


Traeger Wood Fire Grilled Flatbread Pizza

Traeger Wood Fire Grilled Flatbread Pizza

The only thing left to do now if slice and enjoy!
Printable recipe: Wood Fire Grilled Flatbread Pizza.docx (15.95 kb)


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