Let’s get smoky with a cheesy confit garlic mushroom pizza and cabbage slaw. Thanks to Traeger Grills ambassador, Sarah Glover.

Traeger Grills | Sarah Glover recipes
? Traeger Grills | Sarah Glover recipes

Smoked Cheesy Confit Garlic and Mushroom Pizza


Pizza Toppings
• 2 cups oyster Mushrooms
• Brie cheese sliced into
• Thyme
• 5 cloves Confit Garlic

Confit Garlic
• 3 heads of garlic, cloves peeled
• 1½ cups (or more) grapeseed oil

Pizza Base
• 2 ½ cups warm water(600 mL)
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 7 cups all-purpose flour(875 g), plus more for dusting
• 6 tablespoons extra virgin olive oil, plus more for greasing
• 1 ½ teaspoons kosher salt
• ¼ cup semolina flour(30 g)

Preheat the Traeger Grill to 250°. Place garlic and oil in a small saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill use as needed,

“Bloom” the yeast by sprinkling the sugar and yeast in warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
Grease a clean, large bowl with olive oil and place the dough inside to coat it with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch the dough and turn it onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover it with a kitchen towel and let rest for another 30 minutes to an hour while preparing the sauce and other ingredients.

Preheat your Traeger Grill and pizza stone to between 230-260˚C.

Add the chopped mushrooms and 1/4 cup of garlic oil in a pan and cook until softened. Remove and allow to cool

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Sprinkle semolina onto an upside-down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan, and top with mushrooms, garlic and cheese. Bake for 15 minutes until the crust and cheese are golden brown.

Smoked Cabbage Slaw (Vegetarian)

• 1 small whole green cabbage (about 570 g), cut in half through the core
• 1 honey crisp apple (or another firm apple), halved
• 2 carrots, peeled
• 1/2 cup raisins
• almonds
• 1/3 cup flat leaf Parsley finely shredded
• 1/3 cups mint finely shredded

Slaw Dressing
• 1/2 cup mayonnaise
• 3 tablespoons honey
• 2 tablespoons apple cider vinegar, plus extra to taste
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper


Set up your Traeger Grill for smoking with apple wood pellets and preheat the grill to 80°C.

Place the halved cabbage on the grill and smoke for 1 hour. Remove from the grill and set aside to rest.

Using a mandoline or a chef’s knife, finely shred the cabbage, apple and carrot and combine in a large bowl. Stir in the raisins and almonds.

To make the dressing, combine the ingredients in a small bowl and season to taste with salt and pepper. Taste, and add a little extra apple cider vinegar if you prefer a tarter dressing.

Stir the dressing into the slaw and toss to combine. Taste and add a little extra salt, if needed, and sprinkle with the mint and parsley.