For the Dough: Pour warm water into a bowl, add the yeast and stir gently. Let sit for 5 minutes or until it starts to foam. Stir in sugar, oil and salt. Add flour and combine until the dough forms a ball.
Brush a large bowl lightly with olive oil and place the dough inside. Cover bowl with plastic wrap and let sit until the dough has doubled in size (approximately one hour).
Turn dough out onto a lightly floured surface and knead 4 to 5 times. Let rest for 15 minutes.
For the sausage: In a medium bowl combine all ingredients for the sausage and mix well with hands.
Heat 1 Tbsp olive oil in a saute pan over medium heat. Add sausage mixture and cook, breaking it up as you go until cooked through and lightly browned.
Remove from pan, leaving 1 Tbsp of fat in the pan. Set aside until ready to build the pizza.
Return the pan to the heat and add onions. Saute over medium heat stirring occasionally until caramelized, about 15 minutes. Remove from pan and set aside until ready to build the pizza.
Add another 1 Tbsp olive oil to the pan and add the mushrooms (in batches if needed), being careful not to over crowd the pan. Cook until all liquid evaporates and mushrooms are browned. Remove from pan and set aside until ready to build the pizza.
Set the Traeger grill temperature to 450 degrees F (set to 500 degrees if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.
Sprinkle your surface generously with corn meal. Cut the dough in half and roll into circles, on top of the cornmeal to approximately 1/4-inch thickness.
Spread cheese, caramelized onions, mushrooms, and wild boar sausage on pizza crust and transfer to preheated grill.
Cook for 10 minutes or until cheese is melted and crust is lightly browned. Remove from grill and sprinkle with fresh thyme. Slice and enjoy!
Access this, and over a thousand other Traeger recipes on the Traeger App.