Welcome to your new favorite BBQ recipe! This Traeger Smoked Tri Tip Pizza is the perfect way to combine the rich flavors of smoked meat with the cheesy goodness of a homemade pizza. Get ready to impress your friends and family with this backyard BBQ masterpiece.
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See the video
Scroll to the bottom of the page for a printable recipe…
Try this smoked French toast casserole…
Ingredients
For the Crust
- 1 pizza dough
- 1 tsp flour (for stretching)
- 1 tsp olive oil, divided
- ¼ tsp garlic salt
For the Pizza Toppings
- 1 cup pizza sauce
- 1 tsp BBQ rub
- 4 oz mozzarella cheese, shredded
- 4 oz cheddar cheese, shredded
- 1 cup tri-tip, smoked/cooked, diced
- 1 medium red pepper, diced into ½-inch pieces
- ¼ cup onion, diced into ½-inch pieces
- ¼ cup BBQ sauce
- 2 tbsp fresh cilantro, chopped (for serving)
If you’ve never baked with 00 flour, you’re missing out — here’s my go-to Neapolitan pizza dough recipe for perfect crispy edges.
How to make smoked tri tip pizza
The gist: Start with oven baked or smoked tri tip, layer it on pizza dough with flavorful toppings and a few hacks for the perfect pizza crust… then smoke it for 10-12 minutes until done.
See how to make pan-seared tri tip steak…
1. Bring Dough to Room Temp
Remove dough from packaging. Place in a large bowl with a little olive oil, cover with plastic wrap, and let it sit at room temperature for 1-2 hours.
2. Preheat Grill
Preheat Traeger pellet smoker grill to 500°F with a pizza stone inside.
3. Stretch Dough
Once ready, stretch the dough thin using 1 tsp flour, either by hand or with a rolling pin. If using a rolling pin, I suggest rolling it with a piece of parchment paper on the bottom to make it easier to transfer to the pizza stone.
4. Prepare Stone
Carefully remove the preheated pizza stone from the grill and brush it with ½ tsp olive oil. Place the stretched dough on the stone, brush the edges with the remaining olive oil, and sprinkle the crust with garlic salt.
5. Sauce and Rub
Spread 1 cup pizza sauce in the center of the dough, leaving room for the crust. Sprinkle the sauce with 1 tsp BBQ rub.
6. Add Cheese
Layer shredded mozzarella and cheddar cheese over the sauce.
7. Add Toppings
Distribute layers of diced tri-tip, red pepper, and onion over the cheese. Drizzle with BBQ sauce.
8. Smoke Pizza
Carefully place the pizza (on the stone) back onto the smoker grill grates. Cook at 500°F for 10-12 minutes, turning halfway if desired.
9. Finish and Serve
Once the cheese is bubbling and the crust is golden brown, remove the pizza from the grill. Sprinkle with fresh chopped cilantro, slice, and enjoy!
Try this method for juicy pan-seared tri tip…
Can’t wait to hear what you think!
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Traeger BBQ Smoked Tri Tip Pizza
Video
Ingredients
For the Crust
- 1 pizza dough
- 1 tsp flour for stretching
- 1 tsp olive oil divided
- ¼ tsp garlic salt
For the Pizza Toppings
- 1 cup pizza sauce
- 1 tsp BBQ rub
- 4 oz mozzarella cheese shredded
- 4 oz cheddar cheese shredded
- 1 cup tri-tip smoked/cooked, diced
- 1 medium red pepper diced into ½-inch pieces
- ¼ cup onion diced into ½-inch pieces
- ¼ cup BBQ sauce
- 2 tbsp fresh cilantro chopped (for serving)
Instructions
- Bring Dough to Room Temp: Remove dough from packaging. Place in a large bowl with a little olive oil, cover with plastic wrap, and let it sit at room temperature for 1-2 hours.
- Preheat Grill: Preheat Traeger pellet smoker grill to 500°F with a pizza stone inside.
- Stretch Dough: Once ready, stretch the dough thin using 1 tsp flour, either by hand or with a rolling pin. If using a rolling pin, I suggest rolling it with a piece of parchment paper on the bottom to make it easier to transfer to the pizza stone.
- Prepare Stone: Carefully remove the preheated pizza stone from the grill and brush it with ½ tsp olive oil. Place the stretched dough on the stone, brush the edges with the remaining olive oil, and sprinkle the crust with garlic salt.
- Sauce and Rub: Spread 1 cup pizza sauce in the center of the dough, leaving room for the crust. Sprinkle the sauce with 1 tsp BBQ rub.
- Add Cheese: Layer shredded mozzarella and cheddar cheese over the sauce.
- Add Toppings: Distribute layers of diced tri-tip, red pepper, and onion over the cheese. Drizzle with BBQ sauce.
- Smoke Pizza: Carefully place the pizza (on the stone) back onto the smoker grill grates. Cook at 500°F for 10-12 minutes, turning halfway if desired.
- Finish and Serve: Once the cheese is bubbling and the crust is golden brown, remove the pizza from the grill. Sprinkle with fresh chopped cilantro, slice, and enjoy!
Notes
Nutrition
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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.
Jenna Passaro says
This is exactly what to make with leftover tri tip! Comes out so good!