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Grilled Combination Pizza

Traeger Kitchen


Grilled Combination Pizza

Prep Time

10 Minutes

Cook Time

20 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Hickory

No matter how you slice it, our grilled combination pizza is what wood-fired dreams are made of.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 8 Ounce hot Italian ground sausage

  • 1 Pound pizza dough

  • semolina flour, to dust pizza peel

  • 1/2 Cup pizza sauce

  • 1/2 Cup mozzarella cheese

  • mushrooms, sliced

  • black olives, sliced

  • green bell pepper, diced

  • red onion, thinly sliced

  • Parmesan cheese

Steps

  • 1

    Cook the Italian sausage in a sauté pan over medium heat until lightly browned and cooked through. Remove from heat, drain and discard the fat. Set aside.
    Ingredients
    • 8 Ounce hot Italian ground sausage

  • 2

    Roll out pizza dough to desired shape and thickness on a lightly floured surface. Transfer to a pizza peel dusted with semolina flour.
    Ingredients
    • 1 Pound pizza dough

  • 3

    Transfer to a pizza peel dusted with semolina flour.
    Ingredients
    • semolina flour, to dust pizza peel

  • 4

    Spread pizza sauce over the dough leaving a 1/2 inch border around the edge.
    Ingredients
    • 1/2 Cup pizza sauce

  • 5

    Sprinkle cheese over sauce and follow with sausage, mushrooms, black olives, pepper, red onion and finish with a sprinkle of Parmesan cheese.
    Ingredients
    • 1/2 Cup mozzarella cheese

    • mushrooms, sliced

    • black olives, sliced

    • green bell pepper, diced

    • red onion, thinly sliced

    • Parmesan cheese

  • 6

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill350 ˚F
  • 7

    Slide the pizza off the peel directly onto the grill grate or pizza stone if using.
  • 8

    Bake for 15 to 20 minutes until the crust is lightly browned and cheese is melted. Enjoy!
    Grill Icon
    Grill350 ˚F

Cooking Notes

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