Get that unbeatable Italian wood-fired pizza taste right on your Traeger. Drop the take-out menu and take your pizza flavors back to Italy.
2/3 Cup warm water (110°F to 115°F)
2 1/2 Teaspoon active dry yeast
1/2 Teaspoon granulated sugar
1 Teaspoon kosher salt
1 Tablespoon oil
2 Cup all-purpose flour
1/4 Cup fine cornmeal
1 Large grilled portobello mushroom, sliced
1 Jar pickled artichoke hearts, drained and chopped
1 Cup shredded fontina cheese
1/2 Cup shaved Parmigiano-Reggiano cheese, divided
Roasted Garlic, minced
1/4 Cup extra-virgin olive oil
banana peppers
2/3 Cup warm water (110°F to 115°F)
2 1/2 Teaspoon active dry yeast
1/2 Teaspoon granulated sugar
1 Teaspoon kosher salt
1 Tablespoon oil
2 Cup all-purpose flour
1/4 Cup fine cornmeal
1 Large grilled portobello mushroom, sliced
1 Jar pickled artichoke hearts, drained and chopped
1 Cup shredded fontina cheese
1/2 Cup shaved Parmigiano-Reggiano cheese, divided
To Taste Roasted Garlic, minced
1/4 Cup extra-virgin olive oil
To Taste banana peppers