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Traeger Pizza

Our Traeger Pizza Recipe is complete with made-from-scratch pizza crust, homemade sauce, and tons of meaty toppings and cheese. Loaded with bold pepperoni, diced ham, and seasoned ground beef, we cook this in our pellet grill for wood-fired flavor and the perfect crust.

Traeger Meat Lover’s Pizza

I am just a tad bit excited over this meat lover pizza recipe. I mean, homemade pizza is my jam, you guys. While ordering takeout is excellent for a night off of cooking, there is something about homemade pizza that just does me in. My three meat pizza is filling, loaded with protein, and the perfect treat for any time of the week. 

You can add whatever meats you want to this pizza, but load ’em up! Pictured, you see seasoned ground beef, ham, and pepperoni, but if I would’ve had it around I would have also included some bacon and sausage too. Have leftover steak? How about some smoked brisket? Toss that on too. You make the rules.

We’re making everything homemade here, but if you want to hit the easy button I’m not going to tell you not to pick up that pre-made pizza dough or your favorite jarred pizza sauce from your local grocery store. Not me. If you’re looking for a fun time and a bit better quality, try my from-scratch recipe though. It is worth it.

Tips For Traeger Pizza Success

Your pellet grill is a great place to cook a pizza, but you have to use some tricks to get it to work the way you’d like it to. IE: Perfectly cooked pizza on both the top AND the bottom. My first few tries were total fails where I had a burned bottom crust but the cheese on top was barely melted. Not good!

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Par baking is the process of baking your crust partially without toppings on it. Pizzarias don’t need to do this because their ovens are built for cooking pizza and get extremely hot. We’re talking 700+ degrees. With those temps, pre-cooking the crust isn’t necessary. When we’re cooking at 400-500°F, it is more important.

Form your crust on a well-oiled pan, use a fork to poke a bunch of holes in it, and then bake for about 5-6 minutes. You don’t want any browning to be happening, but you do want the initial rise of the dough to happen.


If you cook your pizza right on the grill grates you are going to risk burning your pizza. I cook on an inverted cake pan, muffin tin, or high-sided rectangular baking pan, as pictured below. It creates more space between the fire and your crust, and will allow for even cooking.


To ensure you have even cooking on all sides of your pizza, rotate the pizza halfway through the cooking process.

Traeger Pizza

Traeger Pizza shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Yeast
  • Kosher salt
  • Honey
  • Pizza flour
  • Olive oil
  • Garlic minced
  • Ccrushed tomatoes
  • Red pepper flakes
  • Basil
  • Oregano
  • Parsley
  • Sugar
  • Ham
  • Sliced pepperoni
  • Shredded mozzarella cheese
  • Ground beef
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning
Traeger Pizza Recipe

How to make Pizza on the Traeger

Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.

Make the Dough:

Mix water, salt, yeast, and honey in a mixer for 30 seconds. Add flour until a soft dough forms and mix for 4 minutes. Incorporate olive oil, cover, and let rise.

Preheat & Parbake:

Preheat oven to 450°-500°. Press dough into a pan, par bake for 5 minutes.


Blend ingredients in a processor. If not baking with pizza, simmer for 5-10 minutes.

Cook Ground Beef:

Cook ground beef with seasonings, drain fat.


Spread sauce on par-baked crust, add cheese, then beef.


Bake pizza for 10-15 minutes until golden brown.

You have a couple of options for cooking this pizza. You can toss it on your pellet grill and cook it until the dough is cooked through and golden brown, or toss in your oven.

Sometimes the grill offers that savory wood-fired taste, which works really well with the crust. If it is too snowy or cold or rainy though, the oven is a perfectly acceptable sub-in. Kids and adults both enjoy the meaty toppings and the melted gooey cheese. 

Taco Pizza

Traeger Pizza Recipe

Traeger Pizza FAQ

What’s the best way to reheat the leftovers?

I’ve never tried this myself, but some people swear by taking your pizza slice and placing it in a cast-iron skillet on the stove and then slowly heating it up there keeps the texture as close to freshly-baked pizza as is possible when you are reheating leftovers. You can also just toss back in the oven and allow it to warm through that way as well. 

Another easy way is in the air fryer! Do it!

Just whatever you do keep your pizza OUT of the microwave. 

How can you tell when it’s done?

I find that looking at the bottom of the crust to see that it is well browned is a good indicator that your pizza is done. Then, look at the edges of the crust to see they are also golden, and that the cheese is melting all over the pizza. 

My pizza is par-baked, which means you cook it partially before topping it. If you aren’t using a professional pizza oven, this is really the best way to go so you can ensure your toppings and your crust are both perfectly cooked at the same time.

What order should you put your toppings on?

Start with your par-cooked crust and apply a nice layer of sauce that is spread evenly over the pizza crust. 

The next part might be controversial, but so be it.


There. I said it. 

When you put the toppings under the cheese they don’t have a chance to really get hit with that direct heat from the oven or the grill. 

I will definitely eat “toppings under the cheese” pizza. For sure. I mean, it is PIZZA, so yes gimmie the pizza no matter what order it goes, but in my perfect world? You have crust on the bottom, then copious amounts of homemade sauce, and then cheese, toppings, a little sprinkle of cheese, and then some pizza seasonings. 


How do you get curled pepperoni?

If you want to get that classic pizzaria-style curled pepperoni that makes itself into a little pepperoni-grease bowl with crispy edges, there are a few things to consider. 

The first one is that you will never get that with your typically Hormel sliced pepperoni. 

In order to get curled pepperoni you need a pepperoni stick that you slice your very own self, at about 1/8 to 1/4 inch thickness.

You also need a SCORTCHING-hot oven, and to put those stinking toppings on the top of the pizza, okay? I told you it was important!

In recent years they’ve started selling curling pepperonis in some stores, too, so grab some if you see them.

Can you freeze leftover pizza?

Ohhh yeah. 

You can freeze leftover pizza for to eat later, for sure. Just wrap in foil and then place in a freezer bag or airtight container. When you are ready to reheat it, just thaw in the fridge overnight and then place the foil into the oven to reheat. 

Traeger Pizza Recipe

More Great Pizza Recipes

Traeger Pizza

Traeger Pizza

You can make an incredible pizza right on the Traeger, all from scratch!
5 from 1 vote
Print Pin Rate
Course: Traeger Recipes
Cuisine: American
Keyword: pizza
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 people



  • 4 cups warm water
  • 4 teaspoons yeast
  • 4 teaspoons red pink, or kosher salt
  • 1/8 cup honey
  • 1/4 cup olive oil
  • 3 pounds 00 pizza flour

Pizza Sauce

  • 1/4 cup olive oil
  • 1 tablespoon garlic minced
  • 2 28- ounce cans crushed tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 1/2 tablespoons sugar


  • 3 cups diced ham
  • 8 ounces sliced pepperoni
  • 8 cups shredded mozzarella cheese

Seasoned Ground Beef



  • Place the water, salt, yeast, and honey into your mixer with the dough hook attached. Mix about 30 seconds.
  • Turn the mixer on medium speed and begin adding flour until a soft dough is formed that cleans the side of the mixer. Mix for 4 minutes after the sides are cleaned.
  • Turn mixer to low and drizzle in the olive oil and mix until it is kneaded into the dough.
  • Cover and let rise in a warm place until doubled.
  • Take a large handful of dough and press and gently onto a large pizza pan. Par bake for 5 minutes at 450°. Remove from the oven and top with sauce and desired toppings.
  • Bake an additional 10-12 minutes, or until crust is golden brown and the cheese is melted.


  • Place everything in a food processor or blender and pulse until combined.
  • Spread on pizza crust and cook the pizza as you normally would.
  • If the sauce will be used for dipping and won’t be cooked with the pizza, I recommend simmering it in a saucepan for 5-10 minutes before serving.


  • Place the ground beef in a large skillet along with the rest of the seasonings, and cook over medium-high heat until there is no more pink remaining. Drain the excess fat, and set aside.


  • Preheat your oven or grill to 450-500°, ideally. If your oven/grill doesn’t get up that high, anything over 400° will do just fine.
  • Top the par-baked pizza with liberal amounts of sauce, then cheese, then toppings. IN THAT ORDER OR ELSE. 😉
  • Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted, and serve hot!


Calories: 986kcalCarbohydrates: 96gProtein: 48gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 120mgSodium: 1849mgPotassium: 579mgFiber: 5gSugar: 9gVitamin A: 773IUVitamin C: 7mgCalcium: 447mgIron: 4mg
Nicole Johnson
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Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Brenda Nakhumicha

Monday 10th of October 2022

Basically enlightened

meat mixer

Monday 26th of August 2019


Great article and three meat pizza post. It is a really excellent content. Thank you so much!