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Pellet Grill Pizza

Pellet Grill pizza is a unique way to infuse the pie with a smoky, wood-fired flavor that's hard to resist.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
4 servings
Calories: 609kcal
Author: Laura Lynch

Equipment

Ingredients

For frozen pizza:

  • 1 frozen pizza

For homemade pizza

  • 1 store-bought or homemade pizza dough
  • 1 tablespoon flour
  • 1 cup pizza sauce
  • 1 1/2 cups mozzarella cheese shredded
  • 1/2 cup pepperoni slices
  • 1/2 cup roasted tomatoes optional

For From-Scratch Pizza:

  • 3 cups bread flour
  • 2 teaspoons sugar
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/2 cup ice water
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon flour
  • 1 cup pizza sauce
  • 1 1/2 cups mozzarella cheese shredded
  • 1/2 cup pepperoni slices
  • 1/2 cup roasted tomatoes optional

Instructions

For frozen pizza:

  • Preheat the smoker to 400°F.
  • Place the pizza directly on the grill rack, pizza pan, or on a preheated pizza stone.
  • Smoke for 5 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

For homemade pizza:

  • Spread the flour onto a flat dry surface. Form the dough.
  • Spread on the pizza sauce and top with mozzarella cheese and pepperoni (or other toppings, as you wish).
  • Preheat the smoker to 400°F.
  • Place the pizza directly on the grill rack, pizza pan, or on a preheated pizza stone.
  • Smoke for 10 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

For from scratch pizza:

  • Combine the flour, sugar and yeast in the basin of a food processor with the dough blade attached. Pulse a few times to mix thoroughly.
  • Turn the food processor on low. Slowly pour in the water. Mix until fully combined, about 15 seconds. Turn off the machine and let dough rest for 10 minutes.
  • Add the oil and salt to the dough and turn the machine on low until fully mixed into a sticky ball.

Notes

  • If you don’t have a food processor, you can mix the dough by hand. Transfer the dough to a lightly floured surface and knead by hand for about 1 minute, until the dough is smooth. Shape the dough into a ball and place in a lightly oiled bowl, covered with plastic wrap. Refrigerate the dough overnight or for up to 3 days. Spread the flour onto a flat dry surface. Form the dough. Spread on the pizza sauce and top with mozzarella cheese and pepperoni (or other toppings, as you wish).
  • Preheat the smoker to 400°F.
  • Place the pizza directly on the grill rack, pizza pan, or on a preheated pizza stone.
    Smoke for 10 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

Nutrition

Calories: 609kcal | Carbohydrates: 79g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1705mg | Potassium: 351mg | Fiber: 4g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 5mg | Calcium: 251mg | Iron: 2mg