Looking for an easy way to take your pizza game to the next level? This Traeger grilled Margherita pizza is perfect for any cookout or pizza night! With just a few ingredients, you’ll have a tasty BBQ pizza that’ll impress your friends and family.
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Unbelievably delicious, I hope you try making Traeger smoked Oreo’s for yourself!
What’s in this grilled margherita pizza recipe
- 1 package fresh pizza dough, room temperature for 2+ hours
- 1 tsp flour
- 2 tsp olive oil, divided
- 1 tsp garlic salt
- 1.5 cups marinara sauce
- ¾ tsp Italian seasoning
- 8 oz of fresh mozzarella ball, sliced
- ¼ cup fresh basil
- ½ tsp crushed red pepper flakes
Ever had BBQ for breakfast? Try this smoked French toast casserole and smoked breakfast fatty…
How to smoke Margherita pizza
- The gist: Roll out pizza dough and par-bake it in the smoker.
- Top with sauce, mozzarella, and basil, then smoke it for about 10 minutes until done.
Prep the grill
Start by preheating your grill / smoker to 500°F.
Roll pizza dough
- Roll out the pizza dough by adding a large piece of parchment paper to a work surface.
- Add some flour on top and spread all over.
- Add dough and using a rolling pin with a dusting of flour on it, spread out the pizza dough.
Par-bake pizza dough
- Once the pizza stone is preheated, it’s time to add the pizza dough.
- First, brush some olive oil on the pizza stone. Then lay down the dough.
- Brush a little more olive oil around the crust of the pizza, then sprinkle garlic salt on top.
- Add pizza dough to the smoker to par-bake for about 3 minutes. This step helps the dough set a bit so it doesn’t get soggy when you add the toppings.
Add sauce and toppings
Spread marinara sauce in the center of the pizza, leaving a little edge for the crust. Sprinkle with Italian seasoning. Top with slices of fresh mozzarella cheese.
Grill pizza
Place your pizza in the grill / smoker and let it cook for about 10-12 minutes until the cheese is bubbling and the crust is golden brown.
Finish and serve
Finish the pizza with fresh basil and a sprinkle of crushed red pepper flakes. Slice it up and enjoy!
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Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
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Wishing you a delicious day! – Jenna
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Traeger BBQ Grilled Margherita Pizza
Video
Equipment
Ingredients
- 1 package fresh pizza dough room temperature for 2+ hours
- 1 tsp flour
- 2 tsp olive oil divided
- 1 tsp garlic salt
- 1.5 cups marinara sauce
- ¾ tsp Italian seasoning
- 8 oz of fresh mozzarella ball sliced
- ¼ cup fresh basil
- ½ tsp crushed red pepper flakes
Instructions
- Prep the grill. Start by preheating your grill / smoker to 500°F.
- Roll pizza dough. Roll out the pizza dough by adding a large piece of parchment paper to a work surface. Add some flour on top and spread all over. Add dough and using a rolling pin with a dusting of flour on it, spread out the pizza dough.
- Par-bake pizza dough. Once the pizza stone is preheated, it’s time to add the pizza dough. First, brush some olive oil on the pizza stone. Then lay down the dough. Brush a little more olive oil around the crust of the pizza, then sprinkle garlic salt on top. Add pizza dough to the smoker to par-bake for about 3 minutes. This step helps the dough set a bit so it doesn’t get soggy when you add the toppings.
- Add sauce and toppings. Spread marinara sauce in the center of the pizza, leaving a little edge for the crust. Sprinkle with Italian seasoning. Top with slices of fresh mozzarella cheese.
- Place your pizza in the grill / smoker and let it cook for about 10-12 minutes until the cheese is bubbling and the crust is golden brown.
- Finish and serve. Finish the pizza with fresh basil and a sprinkle of crushed red pepper flakes. Slice it up and enjoy!
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