Smoked Pizza Fatty on the Pit Boss Pellet Grill

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in calories, while pork sausage is usually less expensive.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough is healthier, while store-bought saves time.

Lay out 7 pieces of bacon on wax paper and weave them together.

Combine 1 pound of angus burger and 1 pound of Italian sausage in a bowl.

Add 2 teaspoons of minced garlic, thyme, and rosemary to the meat mixture and mix well.

Spread the bacon weave on a surface and pour pizza sauce over it.

Layer thinly sliced onions, sliced green bell peppers, chopped baby portabella mushrooms, Canadian bacon, American bacon, and freshly chopped basil on top of the pizza sauce.

Add mozzarella cheese on top of the layered ingredients.

Roll the bacon weave around the meat mixture, sealing it tightly.

Season the outside with Armadillo Pepper barbecue rub.

Place the rolled mixture on the Pit Boss grill and insert a temperature probe.

Cook until the internal temperature reaches 165°F, checking after about 2 hours.

Mix pizza sauce, olive oil, and 4 teaspoons of harissa sauce and pour it over the pizza fatty.

Top with more mozzarella cheese and candied jalapenos.

Cover and let cook until the internal temperature reaches 165°F, about 10-20 minutes more.

Remove from the grill and let rest for 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens