Steps

• Step 1

  In a large skillet over medium heat, melt the butter and olive oil and add the onions. Cook, stirring occasionally, for 30 minutes until they are soft and evenly browned.

  Ingredients

  • 2 Tablespoon unsalted butter

  • 2 Tablespoon olive oil

  • 2  sweet onions, sliced thin

• Step 2

  When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 3

  Place the pizza dough and the ham slices directly on the grill grates. Close the lid and cook for 2-3 minutes on each side, until the dough is partially cooked and the ham is warmed through.

  00:06

  500 ˚F / 260 ˚C

  Ingredients

  • 1  refrigerated pizza crust

  • 12 Ounce cooked ham, sliced

• Step 4

  Remove the pizza and ham from the grill. Spread the pesto on the dough, then layer on the onions, sliced ham, and the asiago cheese.

  Ingredients

  • 1 Cup prepared pesto

  • 1 Cup shaved asiago cheese

• Step 5

  Return the pizza to the grill for an additional 5-8 minutes until the cheese is melted and the dough is cooked through.

  00:08

  500 ˚F / 260 ˚C

• Step 6

  Remove the pizza from the grill, and top with arugula and cooked eggs. Season as desired with kosher salt, cracked black pepper, and olive oil. Serve and enjoy!

  Ingredients

  • 2 Cup arugula

  • 4 Large Eggs, fried sunny-side-up