Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More Paperback – May 13 2008
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About the Author
Elizabeth Karmel grew up in North Carolina and was raised on barbecue. She further honed her grill skills handling the marketing/public relations and culinary initiatives for her client Weber-Stephen Products Co. (Weber Grills) for a decade. She is a cookbook author, as well as the resident grilling consultant for Fine Cooking magazine. She has also written for Cooking Light, Bon Appetit, Saveur, and Redbook and has appeared on Food Network and Today. In 2004, Elizabeth launched her own line of kitchen and grilling tools call Grill Friends; her basting brush won a Silver Trophy at the 2005 Fancy Food Show and was the only brush recommended by Cook's Illustrated, beating out top national brands.
Bob Blumer is the creator and host of the award-winning Food Network show Surreal Food and author of four cookbooks. His new series, A Glutton for Punishment, is on Fine Living channel in the U.S. and on Food Network Canada.
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Most Helpful Customer Reviews on Amazon.com (beta)
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!!
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.
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. [[...] (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.
This book is amazing! It not only has 50 or so pizza recipes - everything from Pepperoni Pizza to Very Berry Dessert Pizza - but it also has another 50 plus recipes for dips, salads, pestos and pizza sauces. But don't forget the most important recipe, the pizza dough! The recipes conclude with a "Drink This" suggestion, pairing not just wine, but beer, smoothies, ice tea and even a cold glass of milk with your pizza!
Elizabeth Karmel and Bob Blumer do an excellent job of teaching the novice all the way up to the most experienced pizza maker how to grill pizzas the right way. It took me a few times to master the timing, but once I did, I was hooked for life! Once you've had Pizza On The Grill, you'll never go back to boring oven baked pizza again! Trust me! It's that good!
Elizabeth and Bob - Kudos on a great cookbook. It's now my one-and-only "Pizza Bible"! You Guys Rock! If you're ever in my neck of the woods, stop over and I'll do the grilling! You can bring the wine...we love Shiraz!