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)

Ingredients

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

Garnish

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.

For more helpful tips and advice, visit us online at acehardware.com

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