Traeger-Smoked Tri-Tip Pizza Recipe

Welcome to your new favorite BBQ recipe! This Traeger Smoked Tri Tip Pizza blends the deep, smoky flavor of roasted tri-tip with melty cheese and a crisp homemade crust. It’s a backyard showstopper that’s easier to make than you might think.

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Scroll to the bottom of the page for a printable recipe card and full ingredient list.

Also try the smoked French toast casserole for a smoky-sweet brunch option.

Ingredients

For the Crust

• 1 pizza dough
• 1 tsp flour (for stretching)
• 1 tsp olive oil, divided
• ¼ tsp garlic salt

For the Pizza Toppings

• 1 cup pizza sauce
• 1 tsp BBQ rub
• 4 oz shredded mozzarella
• 4 oz shredded cheddar
• 1 cup smoked or cooked tri-tip, diced
• 1 medium red pepper, diced (½-inch pieces)
• ¼ cup onion, diced (½-inch pieces)
• ¼ cup BBQ sauce
• 2 tbsp fresh cilantro, chopped (for serving)

How to make smoked tri tip pizza

The gist: Use pre-cooked or smoked tri-tip, stretch your dough, assemble with sauce and cheeses, then finish the pizza on a preheated pizza stone in your Traeger or pellet smoker for a smoky, bubbly result. Total cook time on the smoker is about 10–12 minutes.

1. Bring Dough to Room Temp

Remove the dough from its packaging and place it in a large bowl with a little olive oil. Cover with plastic wrap and let it sit at room temperature for 1–2 hours so it relaxes and is easy to stretch.

2. Preheat Grill

Preheat your Traeger or pellet smoker to 500°F with a pizza stone inside so the stone heats thoroughly.

3. Stretch Dough

Lightly flour your work surface (about 1 tsp) and stretch the dough thin by hand or use a rolling pin. If you use a rolling pin, place parchment underneath to simplify transferring the dough to the stone.

4. Prepare Stone

Carefully remove the hot pizza stone from the grill and brush it lightly with ½ tsp olive oil. Place the stretched dough on the stone, brush the dough edges with the remaining olive oil, and sprinkle garlic salt on the crust.

5. Sauce and Rub

Spoon 1 cup of pizza sauce into the center of the dough and spread, leaving a border for the crust. Sprinkle 1 tsp of BBQ rub over the sauce for a subtle smoky-sweet layer.

6. Add Cheese

Top the sauce with an even layer of shredded mozzarella and cheddar.

7. Add Toppings

Scatter the diced tri-tip, red pepper, and onion across the cheese. Finish with a light drizzle of BBQ sauce.

8. Smoke Pizza

Place the pizza (on the stone) back onto the grill grates and cook at 500°F for 10–12 minutes. Turn the pizza halfway through cooking if you prefer more even browning.

9. Finish and Serve

When the cheese is bubbling and the crust is golden, remove the pizza from the grill. Sprinkle with chopped cilantro, slice, and serve immediately.

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YOU MIGHT LIKE THESE

• 
  Easy Smoked Chicken Breast
• 
  Traeger Smoked French Toast Casserole
• 
  Spatchcock Smoked Turkey

Pro tip: A reliable BBQ thermometer helps ensure perfectly cooked meat every time—use one when cooking tri-tip for the best results.