This pizza recipe was featured on www.traegergrills.com Traeger grills are wonderful. They add the best, smokiest, delicious flavor to just about anything you throw at them. This pizza was particularly good. But if you happen to not have a Traeger on hand at the moment, don't worry! You can throw it in the oven as well. (See note at bottom of page.)
These pizzas are delicious served as an appetizer or maybe even a side. You can go as crazy as you want with the toppings or add only a few. I like to mix it up with each pizza, as you can see from the photos.
Prep time is about an hour on these pizzas as you will be chopping and grilling quite a bit.
Makes: three 12" round cast iron skillet pizzas
2 cups flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons yeast
6 oz warm water
Red/Green bell pepper
Half an onion
Half head garlic
5 strips bacon
1 cup yellow cherry tomatoes, halved
Green olives, sliced
Kalamata Olives, sliced
Good quality balsamic vinegar for drizzling
Start by mixing together the ingredients for crust. Combine flour, sugar, salt, yeast and water in
bowl of stand mixer. Mix on med/low for 10 minutes. If dough seems sticky, add a bit of flour one tablespoon at a time until it comes away from bowl. If it seems too dry, add a tablespoon of water at a time.
Dough should be smooth and elastic. Divide into 3 balls. Using a rolling pin, roll each ball into a round that will fit into your 12 inch skillet. Should be quite thin. Grease your skillet with olive oil or spray. If you have 3 skillets thats great! If not, just leave your pizza crust out on the counter, once it's rolled out. (Remember not to top it until it is in the skillet.)
Once the crust is in the skillet or on the counter resting, get your veggies ready to grill.
Turn the Traeger on smoke with lid open until the fire is established, 4-5 minutes. Next, turn the grill on high and close the lid to preheat for 10-15 minutes.
Drizzle the peppers, zucchini, garlic, and onion with olive oil and salt. Arrange on a grilling grate and place on Traeger once it's preheated. Check after 10 minutes. Remove the zucchini and add the bacon. (Note: Zucchini normally takes less time to cook than the other veggies)
Continue cooking the other vegetables until bacon is done, about ten minutes or so.
Leaving Traeger on, transfer all toppings to cutting board and let cool while you chop olives, tomatoes and jalapeños.
Brush crust with olive oil and using a fork smash the roasted garlic into the crust and smear as best you can without tearing the crust. It doesn't have to be perfect!
Next, add toppings to the prepared crust in skillet.
Cook on Traeger for about 20 minutes until edges are brown.
Drizzle with balsamic vinegar, slice and serve.
If you don't have a Traeger, you can cook your veggies/bacon on the stove or roast them in the oven instead. Cook the pizzas in your cast iron skillet in the oven on 425F for about 12 minutes. But keep an eye on it. It won't take long to brown and crisp up.