- PREP TIME30 MINS
- COOK TIME15 MINS
- SERVES4 – 6
Enjoy this Cleveland classic in a new way. Our Grilled Polish Boy Pizza is topped with juicy kielbasa, tangy coleslaw, and golden French fries.
POLISH BOY PIZZA:
- 1 KIELBASA SAUSAGE, SLICED 1/4” THICK
- 3/4 CUP COLESLAW
- 1 CUP FRENCH FRIES
- 1/2 CUP BBQ SAUCE, PLUS EXTRA
- 1-1/2 CUP WHOLE MILK MOZZARELLA, GRATED
- 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 High (or 500 degrees F on the Timberline) 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 only a small amount of flour to prevent sticking.
Bake the crust on your Traeger for approximately 7 minutes.
Remove the crust from grill and brush on the bbq sauce, making sure to spread it evenly all the way to the edge of the crust. If you like extra sauce, feel free to add another 1/4 cup.
Top the crust with cheese, slices of kielbasa, and French fries. Bake the pizza until the crust browns and the cheese is melted and starts to brown.
Remove from the grill, top evenly with coleslaw and slice. Enjoy!