I love smoked ribs, salmon, pork, veggies, and more. I love the tenderness and flavor that a smoker creates in food. Recently, I decided to try smoking a pizza, the results were delicious. Directions on how to smoke a Papa Murphy’s Pizza below.
Since their pizza’s are very affordable (especially considering the dough is made fresh daily and the toppings are hand-chopped), I offered to provide dinner for a friend and me and his 4 kids on Friday. When I got to his house he had the smoker warmed up and ready. We threw the kid’s Hawaiian pizza on while I made the salad and in 20 minutes dinner was ready.
While the kids ate their pizza, we smoked the adult’s (Garlic Chicken on DeLite crust) which only took about 15 minutes.
Then we smoked the breadsticks.
Everyone loved the flavor and texture of the pizzas and breadsticks. The smoked flavor was infused into the Papa Murphy’s pizza as it is cooked and the smoker also added a bit of crispness to the base crust while the pizza itself stayed very soft. It was cooked through but not dry. I love smoked pizza.
It was delicious—everyone enjoyed everything we made! This will be a great Friday night option for us. With the coupon, the 8 of us ate a delicious meal for under $25.00—and the leftovers fed a few of us for lunch the next day. I can’t wait to try smoking other flavors of Papa Murphy’s pizzas and other Take-n-Bake items they make.
How to Smoke a Papa Murphy’s Pizza
For wood pellet grills you will want the temperature to be between 415°- 450°.
- Start on smoke, allowing pellets to ignite. Switch to HIGH and heat for at least 15 minutes.
- Take off the plastic wrap. Leave the pizza on the paper tray. Place pizza and paper tray on a grilling pizza pan and put it in the smoker (center of the rack).
- Baking time is approximately the same as Papa Murphy’s states. Thin deLite crusts cook quicker. Regular crust cook about 20-30 minutes. Check frequently and rotate the pizza a quarter turn every 5 or so minutes.
Check the base of the pizza with a spatula often so you don’t burn it. Once it’s cooked how you prefer, take the pizza out and allow it to cool a few minutes before serving.
Enjoy smoking your Papa Murphy’s pizzas.
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Thanks for the great information Anita. Its very cool that you write for Papa Murphy’s Pizza. Love this place!!
Stephen Gardner
http://www.yourbridgeplan.com
Dang I have never heard of smoking a pizza but that sounds sooo good!
It is delicious! We will invite you and your family over sometime to try it!
What wood did you use for the smoke?
Hickory wood pellets
Why leave the paper tray under it and do you leave it there the whole time
I cooked 4 pizzas in my treager grill, my wife wouldn’t let me use her cookie sheets so I used 2 lids off my throw away aluminum pans. Worked great.
What I do is cook the pizza on the provided tray for about ten minutes. When the bottom of the crust is cooked enough to place the pizza right on the grill, I slide the paper tray out and the pizza goes straight on the grill. I turn the pizza every 8-10 minutes until it’s done. I’ve made thing crust, stuffed crust and even the giant two layer pizza. Mesquite or hickory pellets. Works like a charm. Tastes phenomenal!
I have done a few Papa Murphys on the Traeger and always delicious. Went to pick up a chicken garlic for tonight and seen a new pizza that is smokin aloha! Can’t wait to try this as it has some heat with jalapeños, and bbq sauce! 😋
We just bought a Traeger grill. Definitly gonna try.Thanks
Thank You so much. I had started cooking frozen pizzas on my Trager. Now armed with your additional information about temps and turning the pizza, I can get the perfect pizza! Thank You Again!
I’ve been baking/smoking all kinds of pizzas on my Traeger for many years. For the best crust, I recommend using a pizza stone. Put the pizza stone in the grill before you start it up. When the grill temp is up to where you want it give it anther 5 to 10 minutes for the pizza stone to catch up. Only rotate the pizza once 180* at about 20 minutes. Opening the grill to turn it any more than that lets out to much heat, making it harder to keep the desired heat range. Also when your pizza is done remove ti with a large spatula. Leave the pizza stone in the grill through the shut down process and a little longer to cool before removing it from the grill.
Thanks, I wish I had a pizza stone. Great tip. I appreciate it.