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"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." -- Sybil Pratt, BookPage
Product Description
Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. "Pizza on the Grill" contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will make you the backyard patio grill meister or mistress of your neighborhood--think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource.
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Most helpful customer reviews
5.0 out of 5 stars
Pizza on the Grill: 100 Feisty Fire Roasted Recipes for Pizza,
This review is from: Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More (Paperback)
This is a great pizza cookbook. I bought a second book for my daughter as she liked mine so much. The recipes can be used with traditional pizza baking methods too.
4.0 out of 5 stars
Pizza on the grill,
By
This review is from: Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More (Paperback)
This an excellent book for making home made pizza. From making the dough to the final topping. There are some very different recipes for toppings that will blow your mind. It will take months to try them all and the beer budget will be shot. Buy the book and enjoy. For a preview, go to your local library and borrow it. Regards.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.8 out of 5 stars (36 customer reviews) 46 of 48 people found the following review helpful
5.0 out of 5 stars
Easy, Quick and Fantastic,
By Peter C. Savely - Published on Amazon.com
This review is from: Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More (Paperback)
I admit, initially I thought pizza on the grill would be a little intimidating. Like how does it not fall through the grates? But Elizabeth Karmel and Bob Blumer know their stuff. The book is layed out great, beginning with step by step instructions for preparing the basic dough to setting up the grill. Also included are several shortcuts which can be used to cut down the prep time without sacrificing any of the goodness!! The recipes are organized and easy to follow. You will be amazed at the wide array of toppings for just about any kind of pizza you can think of. This is definately not your local pizza parlor eats.The only advice I did not follow was to try it out first, before inviting guests. I entertained for six people and made three pizzas. The total prep time was about an hour and the cooking time was less than twenty minutes. The outcome....FANTASTIC. All of my freinds were raving about how great it tasted. And when they saw me make it, in awe of how easy it was. Bottom line you cannot go through the BBQ season without this book. Your family and friends will be amazed and delighted. Sure to be the hit of any BBQ, either as a starter, main course or dessert!! 26 of 26 people found the following review helpful
5.0 out of 5 stars
Pizza is a perfect food . . . . . here are some perfect recipes,
By Theodore A. Rushton - Published on Amazon.com
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This review is from: Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More (Paperback)
This book is a pizza.Just as pizza is a perfect food, this is a perfect book about pizza. The intelligent reader may never use a recipe from this book; that's because it's a book of ideas. The "perfect pizza" is one you create, and the great strength of this book is ideas for crusts and toppings. Cinn-O-Bun pizza? Kung Pao Cashew pizza? Yukon Gold? Lucy in the Sky with Pizza? Chicken, chutney or chocolate? Fire roasted veggies are one thing; but, what about asparagus? How about blistered corn? Or Blueberries and raspberries with honey? This book brims with ideas. Beginners get a clear introduction in creating and grilling a great crust. Remember, the crust is not just a chunk of dough rolled flat. It is also a work of art. Start with basics, which are well explained; then, your toppings become the genius of your great pizza. The recipes are wonderful, varied, inspired and interesting. But it's my contention "the perfect pizza" is a delight to your personal taste -- not mine or anyone else. Your taste buds will tire of monotony unless you try variety. Broccoli? Would that work? These recipes will spark the imagination with plenty of "Hey! I never thought of that ... I wonder what it will taste like with a little ....." Remember, pizza is not a burger. Mickey D created the world's most beloved hamburger by adding four slices of pickle. That's all it took. There's no way to create an "enduring pizza' by a similar simple trick. Every one is a signature of its maker. I've been making pizzas for 40 years, and I wish I'd come up with at least some of these ideas. Had I done so, I'd probably be writing books instead of book reviews. Here's your chance to leapfrog into a creative pizza future. Every recipe will produce a wonderful meal -- including pizza for breakfast. Why not? Start with six eggs . . . . Before long, you'll produce your own pizza that's as good as this book. 21 of 21 people found the following review helpful
5.0 out of 5 stars
Pizza on the grill?!? Are you kidding me?!?,
By jdrutkoski "jdrutkoski" - Published on Amazon.com
This review is from: Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More (Paperback)
One word... NO!!! OUTSTANDING book...outstanding pizza! Lots of pictures to go with most of the recipes which, I'm not going to lie, is usually what makes me want to try something out. The pictures look great and the pizza is equally as good.Couple of things... and maybe I'm just not as astute as a couple of the other reviewers, but for one... the indirect heating thing although it sounds sexy didn't work for me. Not even close. The side of the pizza closest to the heat was somewhat cooked while the side away from the heat WAS drooping down between the grating. For what it's worth, I have an "H" burner in my grill, not that I think that it would make all that much of a difference. I usually turn both sides on HIGH for the first 2 to 3 minutes until the dough is starting to firm up and get a couple of nice grill marks on it and then turn it to LOW on both sides until it is ready to be flipped. Secondly...before you attempt to make any of the pizzas in the book... pizza...peel. ABSOLUTELY essential. [http://fantes.com/pizza.html#peel] (best price / quality that I could find and at my house in < 48 hrs). The first couple that I tried were with a cutting board, multiple spatulas, and even with a 2 or 3 person effort was nothing less than a mess. Save yourself the effort. It's worth the $15. I use the whole dough ball from the dough recipe in the back of the book and spread it out relatively thin which covers most of the grate. That's usually enough pizza to serve about 4 people based on today's standard American diet. The only downside to these pizzas... and this is minimal as it's worth the effort overall... if you follow all of their recipes / ingredients the pizzas can be relatively time consuming. You can do a simple pepperoni or cheese pizza and be done in the time that it takes the dough to cook but any of the specialty pizzas require some sort of onion marmelade, roasted garlic paste, or SOMEthing that requires about an hour to make. Seeing as you have to wait about an hour for the dough to rise it's usually about a push...is just not Digiorno's 13 minutes in the oven... then again the taste makes Digiorno's look like the slab of cardboard that they used to try to pass for pizza in the school cafeteria. Nonetheless, my wife and I are pizza on the grill fanatics thanks to this book and I'll probably be gifting it to everyone I know for Christmas this year. It's that good. In the words of Donny Brasco... Fuggetaboutit. |
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