Prep time: 15 minutes | Cook time: 1 hr. 30 minutes | Serves: 4

Ingredients : 

1 tablespoon olive oil
3 cups chopped yellow onions
1 ½ cups chopped green bell pepper
1 pound button mushrooms, sliced
4garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 can (8 ounces) tomato sauce
¼ cup freshly grated Parmigiano-Reggiano® cheese
2 tablespoons tomato paste
1 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
1garlic clove, minced
¼ teaspoon dried thyme
olive oil
1½ pounds premade pizza dough
7 ounces grated mozzarella cheese
5 ounces sliced pepperoni

Directions : 

1. Prepare the Traeger grill for direct and indirect cooking over 350 degrees F/ 175 degrees C.
2. Heat the oil in a good skillet over medium heat. With intermittent turning, add the onions and bell pepper and simmer for 3 minutes until they are slightly softened; add the mushrooms and simmer for 12 minutes until they are soft, browned, and any liquid they have released has evaporated. Add the minced garlic, salt, and pepper in the last minute. The filling should be taken off the stove and left to cool.
3. Combine the sauce’s components. If required, take the dough out of the fridge about an hour prior to grilling so that it will be simpler to roll out.
4. Make two balls out of the prepared dough, one containing two thirds of it and the other the remaining one third.
5. Roll, pat, and spread the larger ball into a 14-inch circle on a surface that has been dusted with flour.
6. Oil a 10-inch cast-iron skillet just enough to coat it. Transfer the dough to the skillet, allowing the excess hang over the sides to prevent the dough from slipping into the skillet.
7. Press the dough into the corners while gently stretching the dough to fit the skillet. 1 cup of the mozzarella should be distributed over the prepared dough. Spread the other half of the filling over the cheese and then top with one-half of the pepperoni, arranging it in a single layer.
8. Make a second layer with the pepperoni and the remaining filling. Sprinkle the top with ½ cup of the mozzarella evenly. A 10-inch circle is formed by rolling, patting, and stretching the final piece of dough. By laying the round on top of the filling and applying pressure, you may eliminate any apparent air pockets.
9. Apply a coating of water to the edges where the top and bottom dough pieces meet, then roll and press the edges to seal them. Several times prick the dough to allow any. To release any newly generated air pockets, prick the dough numerous times. Spread the sauce over the top crust, covering only the sealed edges of the dough. Add the remaining ½ cup mozzarella on top of the sauce.
10. Place the skillet over a direct medium heat, cover it, and cook for 5 minutes, or until the dough’s edges appear set and somewhat dry.
11. Close the hood while cooking and move the skillet to indirect medium heat. Cook the food for 35 to 45 minutes.
12. After taking the set skillet off the grill, the pizza should rest for 10 minutes. Slide the pizza onto a serving plate using a broad spatula. Warm wedges after cutting.
Per Serving: Calories 232; Total fat 8.4g; Sodium 300mg; Total Carbs 8.6g; Fiber 0.9g; Sugars 0.1g; Protein 30.1g