Traeger Grilled Tri-Tip Pizza
With a base of BBQ sauce and lots of cheese, this simple but gourmet pizza features lots of leftover smoked tri-tip, balsamic grilled onions and a sprinkle of gorgonzola.
Equipment
- Traeger Timberline XL
- Pizza stone
- Wooden pizza peel
- Wooden rolling pin
- Metal pizza peel
Ingredients
- 1 pound of prepared pizza dough
- 1/2 cup Head Country BBQ Sauce- the honey variety
- 1 cup smoked leftover tri-tip chopped into 1/4 inch dice
- 1 red onion thinly sliced
- 1/4 cup balsamic vinegar
- salt and pepper
- 1 cup mozzarella cheese
- 1/2 cup cheddar cheese
- 1/4 cup gorgonzola crumbles
Instructions
- Allow the pizza dough to reach room temperature before starting
- Preheat the Traeger grill to high heat (450*) and put your pizza stone inside
- Cut the red onion into ¼ inch rounds and toss with the balsamic vinegar and some salt and pepper
- When the grill is hot, quickly cook the red onions on the grates then set aside
- Prepare the pizza toppings- grate the cheese, chop the steak into small (¼ inch) cubes, etc.
- Roll out the pizza dough until evenly thin on a floured pizza peel
- Top the dough with a generous coating of bbq sauce and cover with the first layer of cheese
- Spread the grilled red onions and steak pieces across the pizza.
- Top with more cheese and then sprinkle with the gorgonzola
- Slide the pizza onto the hot pizza stone
- Cook for 5 minutes with the grill lid closed
- Then rotate the pizza 180* and continue cooking until bubbly and browned
- Using a metal pizza peel, remove the pizza from the grill and slice and serve