Peach and Serrano ham pizza on the Traeger
Sweet summery peaches are studded on this pizza that also includes salty Serrano ham. The end result when baked in the Traeger is a bite of flavorful delight.
Equipment
- Traeger grill
- Pizza peels (wooden and metal)
- Pizza stone
- Rolling Pin
- Pizza Cutter
Ingredients
- 1 pound Prepared pizza dough
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1/4 pound Serrano ham
- 1/2 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1 Fresh peach
- 2 tbsp Balsamic glaze
- 1 tsp Fresh basil
- 3 tbsp Cornmeal
- 3 tbsp Flour for rolling
Instructions
- Put your pizza dough on the counter a few hours before dinner time.
- Once the dough has come to room temperature, cut the dough into 3 or 4 even balls.
- Place the balls of dough in a lidded Cambro pan and let the dough proof on the counter for at least 2 hours.
- On a flour-dusted counter, roll the proofed dough until very thin, turning often.
- Preheat your Traeger grill to 400* and place a pizza stone inside.
- Allow the grill to preheat for at least 30 minutes.
- Put the rolled pizza dough on a wooden peel, ensuring that a layer of cornmeal allows the dough to slide off the peel.
- Brush the pizza dough with olive oil.
- Sprinkle the surface with chopped or crushed garlic.
- Arrange the Serrano ham on the pizza, spreading evenly.
- Place small spoonfuls of ricotta cheese all over the pizza.
- Top generously with shredded mozzarella cheese.
- Atop the cheese, place slices of fresh peach.
- Transfer the prepared pizza to the hot pizza stone and close the Traeger's lid.
- Bake your peach and Serrano ham pizza in the Traeger for about 10 minutes.
- Turn the pizza as necessary and continue cooking until the cheese is melted and beginning to turn golden.
- Carefully remove the pizza from the Traeger and transfer to a cutting board.
- Drizzle the pizza with balsamic glaze and torn basil leaves.
- Serve your Traeger baked pizza with peaches and Serrano ham immediately while hot.