How To Grill Deep Dish Pizza

by Chef Jason from 5280 Culinary

When it comes to pizza, I have to be honest, I could easily eat pizza for every meal.  Let’s add the wood-fired flavor from the Traeger grill to our take on a  deep-dish pizza.

You’ll love the flavor a pellet grill gives the roasted vegetables on this pizza.  Feel free to add in some of your favorite toppings as well on our version of a Chicago Style Pizza.

Yield: Makes 1 Pizza (serves 6-8)

Prep time: 10 Minutes

Cook time: 30 – 45 Minutes (Depending on desired doneness)


Measure       Ingredient                                                                   Prep Notes  

3 tbsp           Oil, Canola / Olive Blend

16 oz            Pizza Dough, Fresh not frozen                                

4-6 fl oz        Pizza Sauce                                                             

1 ½ cup        Cheese, Mozzarella, Shredded                             Use whole milk cheese

6 ea              Mushrooms, Roasted                                                Sliced

3 tbsp           Olive Tapenade                                                        

12 cloves      Garlic, Roasted                         

4 ea              Pepper, Peppadew                                                     Sliced

10 slices       Tomato, Roasted                                                      Sliced

4 ea              Artichoke Hearts                                                       Quartered

2 ea              Burrata, Fresh                                                            Sliced


Taste            Cheese, Parmesan                                                   Shredded

10 leaves      Basil, Fresh                                                              Hand torn

10 leaves      Oregano, Fresh                                                        Hand Picked

Preparation Directions:

  • Remove pizza dough from the fridge 1-2 hours prior to pizza making
  • Keep covered and allow to reach room temperature
  • Load grill [Traeger] with Reserve Blend Pellets
  • Set grill to 450˚ and Ignite
  • Allow the grill to reach temp
  • Add oil to 12” Lodge Cast Iron Skillet and fully coat pan bottom
  • Stretch pizza dough and place into the cast iron skillet
  • Push dough up the side and allow the dough to stick to the side of the cast iron pan
  • Add the sauce and spread to cover the bottom
  • Add the Mozzarella cheese
  • Add the sliced Mushrooms and sprinkle them on to cover the pizza
  • Add the olive tapenade and spread it out
  • Add The garlic and arrange to cover
  • Add the sliced peppadew peppers
  • Add the roasted tomato slices
  • Add the Artichoke hearts
  • Last, add the sliced burrata and arrange
  • Load pizza into 450˚ Traeger and close the lid
  • Cook for 20 Minutes before checking
  • Check pizza to see doneness – look for water from vegetables, check dough doneness
  • Adjust temp lower if overcooking
  • Continue to cook for another 10 minutes and check doneness again
  • If the dough is done, pizza is done
  • If there is water on the surface from the veggies, adjust grill temp to 500˚ and cook in 5-minute increments until the desired doneness.
  • Using heatproof gloves, remove the cast iron skillet and bring it into the kitchen
  • Top with parmesan cheese and fresh basil and oregano
  • Let rest for 3 minutes
  • Slice and serve

Shopping List:

Traeger Ironwood 885                                                                     Ace SKU 8030462

Traeger Reserve Blend Pellets                                                        Ace SKU 8015887

Lodge 12” Cast Iron Skillet                                                              Ace SKU 6102982

Always follow the manufacturer’s instructions before using any product.

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