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Backyard Blogging.

Margherita Pizza

Take a trip to Italy with this authentic Italian, wood-fired pizza – just delicious! Create homemade, wood-fired pizza right in your grill with this recipe for Margherita Pizza!


2 Heirloom Tomatoes, Sliced
1/2 tsp. Fresh Oregano
1/4 cup + 1 Tbsp. Extra-Virgin Olive Oil
2 lb. Buffalo Mozzarella, Thinly Sliced
4 to 6 large leaves Basil Leaves, Torn into Pieces
as needed Jacobsen Salt
as needed Freshly Ground Pepper
1/4 cup Marinara Sauce


1-1/2 cups Fresh Sourdough Starter
4 to 5 Tbsp. Olive Oil
1-1/4 to 1-3/4 cups Flour


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour. Add more flour, a little at a time, as needed to form a pizza dough consistency. The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).

Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won’t rise significantly, if at all.) Roll the dough out into a circle using a minimum amount of flour to prevent sticking.

Bake the crust for approximately seven minutes.

Remove the crust from the Traeger Grill and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.

Add toppings and bake pizza until the crust browns and the cheese melts. Enjoy!

Recipe and photo from Traeger.