Now with a revolutionary gluten-free pizza dough recipe, Pizza on the Grill just got a whole lot better. The original edition has been the best-selling grilled pizza book since it was published in 2008.Read more...
Now with a revolutionary gluten-free pizza dough recipe, Pizza on the Grill just got a whole lot better. The original edition has been the best-selling grilled pizza book since it was published in 2008. Just when you thought it couldn't get any better, this brand-new edition makes pizza accessible to those who have to - or want to - cut out gluten from their diet. Bigger and better, this expanded edition includes step-by-step instructions for working with regular and gluten-free pizza dough.
Pizza and Grilling - a sure-fire combination. Americans love pizza and Americans love to grill. Put them together and you have your own at-home version of a wood-oven pizza, straight from your gas or charcoal grill. In this expanded edition of Pizza on the Grill, you get a delicious, easy-to-work-with gluten-free dough, 10 new creative recipes along with all the original to-die-for recipes for kid-friendly, dessert, and knock-your-socks-off pizzas--plus nibbles & noshes, and more.
Addictively delicious pizzas to satisfy every craving. You can stick with the classics and fire up All-American Pepperoni Pizza or Very Cheesy Pizza, or indulge yourself with Kung Pao Cashew Chicken Pizza. Explore new culinary shores with Smokin' Salmon Pizza and Day after Thanksgiving Pizza or have a field day at the farmer's market and enjoy Fire-Roasted Veggie Pizza and Pumpkin Palooza Pizza.
Pizza isn't just for dinner anymore. Surprise and delight your brunch guests with Artichoke Benedict Pizza, or serve up a memorable ending to your meal with Caramelized Pear and Roasted Walnut Pizza, Orange Chocolate Truffle Dessert Pizza, or the new heart-shaped Sweetheart Pizza. Authors Elizabeth Karmel and Bob Blumer give you the goods you need to make perfect pizza every time, whether you own a gas or charcoal grill. Wine pairings and other beverage suggestions as well as tasty nibbles and salads round out the book.
The glories of grilling
Among the sureties of summer, like gazillions of zucchini and molestation by mosquitoes, is the barrage of BBQ and grilling books. I had decided to steer clear of them this season, when two, wholly devoted to grilled pizza, arrived on the same day. An auspicious sign, a home-cooking trend in the making, a "be there or be square" moment. . . . Whatever, everyone loves pizza and everyone loves to grill, so everyone will love grilled pizza (it's been a while since I took logic, but that sounds right and tastes even better). Pizza on the Grill by Elizabeth Karmel and Bob Blumer offers 100 recipes, 51 for the fire-roasted disks and the rest for the "nibbles and noshes," dips and salads that add to the fun of pizza-centered dining, lunching and brunching. "Basic Training" in creating that all-important crust gives you info on direct and indirect grilling for pizza and provides a "1-2-3 Technique" for both gas- and charcoal-powered grills. Then you can begin to make merry with variations from a classic Margherita to the more adventurous Blistered Corn, Asparagus and Pesto; Crab and Artichoke; or Bollywood Chutney Chicken; with a sweet-tooth-satisfying chocolate Funky Monkey for dessert.