Grilled Quadruple Cheese Pizza
By Traeger Kitchen
Why choose one when you can have them all? Gooey, melted cheddar, mozzarella, parmesan and reggiano are layered on top of a homemade butter sauce and brightened with fresh Italian herbs.
Prep Time
20 Min
Cook Time
10 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | butter |
| 2 Clove | garlic, chopped |
| 8 Ounce | Cream, whipping |
| 1 1/2 Cup | Parmesan cheese |
| 1/2 Teaspoon | fresh oregano |
| 1/8 Teaspoon | thyme |
| 1/8 Teaspoon | Basil, dried |
| 1 Dash | Black pepper |
| 1 | pizza dough |
| As Needed | Cornmeal |
| 1 Cup | shredded mozzarella cheese |
| 1 Cup | Cheese, reggiano |
| 1 Cup | cheddar cheese |
Steps
1
When ready to cook, start the Traeger grill and set the temperature to 450° F. Preheat, lid closed, for 10 to 15 minutes.
450 ˚F / 232 ˚C
00:15
2
On a stovetop, melt the butter in a small saucepan on low heat. Once melted, add in the garlic and simmer until brown. Add in cream and whisk together until butter and cream no longer separate. Stir in the cheese and spices until all cheese is melted. Continue to cook on low heat for about 10-15 minutes.
3
Place rolled out or tossed pizza dough on a peel that has been sprinkled with cornmeal. The back of a cookie sheet can be used if a peel is not available.
4
Spread desired amount of sauce on the dough. Sprinkle the cheese on top of the sauce and slide off pizza directly onto grill grates. Cook for 10 minutes.
450 ˚F / 232 ˚C
00:10
5
Remove pizza from grill and let rest 5 minutes before slicing. Enjoy!
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