Salami & Banana Pepper Pizza
- 1 pizza dough
- 1 tablespoon olive oil
- 1/2 cup marinara sauce
- 1 cup fresh grated Parmesan cheese
- 2 fresh banana peppers, sliced
- 15-20 slices Salami
- Preheat the Traeger Grill to 500°F. Place pizza stone on the grill grates to heat while the grill reaches temp. When the grill hits 500°F, allow the stone to continue to heat for an additional 15-20 minutes.
- Stretch the dough on a lightly floured sheet of parchment paper to the desired shape and thickness, drizzle with the olive oil. Slide the parchment paper** directly onto the hot pizza stone and close the lid to the Traeger. (**You can transfer the lightly floured dough directly to the grill grates or pizza stone but I like the ease of parchment paper for taking the dough off the grill).
- Par cook the crust for 5 minutes. Remove the crust from the grill and add the toppings. Spread the marinara sauce evenly on the crust leaving a 1" boarder. Sprinkle with parmesan cheese. Lay the banana pepper and salami and return the pizza to the hot stone. Close the lid of the Traeger and cook for an additional 8-10 minutes.
- Remove the pizza from the Traeger and rest for 3-5 minutes before slicing and serving. Top with additional parmesan cheese and red pepper flakes to taste.