PREP TIME: 30 MINS
COOK TIME: 20 MINS
1-1/2 CUPS WARM WATER
2 PACKETS ACTIVE DRY YEAST
2 TBSP SUGAR
1/4 CUP OLIVE OIL
1 TSP SALT
4 CUPS FLOUR
AS NEEDED CORNMEAL,
2 CUPS TRAEGER SWEET HEAT BBQ SAUCE
3 CUPS SHREDDED MOZZARELLA
1 LB LEFT OVER BRISKET
1/2 MEDIUM RED ONION, CHOPPED
2 MEDIUM TOMATOES CHOPPED
2 SMALL JALAPENOS, CHOPPED
TRAEGER PRIME RIB RUB
1/4 CUP CILANTRO, FINELY CHOPPED
Recipe yields two" inch pizzas.
For the: Pour warm water into a bowl, add the yeast and stir gently. Let sit for 5 minutes or until it starts to
foam. Stir in sugar, oil and salt. Add flour and combine until the dough forms a ball.
Brush a large bowl lightly with olive oil and place the dough inside. Cover bowl with plastic wrap and let sit
until the dough has doubled in size (approximately one hour).
For the pizza: Turn dough out onto a lightly floured surface and knead 4 to 5 times. Let rest for 15
Cut the dough in half. Gently stretch dough by draping over knuckles into two-inch circles, approximately
1/4" inch in thickness. Transfer to a pizza peel or the bottom side of a sheet pan that has been generously
sprinkled with cornmeal.
Spread 1 cup of Traeger Sweet Heat BBQsauce evenly over each round of pizza dough.
Add 1/2 cup to each pizza. Chop the brisket and spread over the cheese. Top with red onion, tomato and
Sprinkle a layer of the Traeger Prime Rib rub over the pizzas.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5
minutes).the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Move pizzas to the with the pizza peel or the bottom side of a sheet pan. Slide pizza onto the grill grate.
Cook for 15 to 25 minutes, rotating pizza every 5 minutes. Remove pizza and let rest for 5 minutes before
Finish with chopped cilantro and drizzle with ranch. Enjoy!