Synopses & Reviews
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 the original best-selling Pizza on the Grill, homemade gluten-free pizza dough and 10 inventive gluten-free pizza recipes accompany another 50 creative recipes for delicious pizzas, including kid-friendly, dessert, and knock-your-socks-off ingredient combinations. Home cooks will find Kung Pao Cashew Chicken Pizza, Pulled Pork Pizza, and Blistered Corn, Asparagus, and Pesto Pizza, along with traditional classics like Margherita Pizza and All-American Pepperoni Pizza. Each recipe contains drink suggestions. Nibbles to nosh on while the pizza is grilling as well as salads to serve with the pizza make this a one-stop resource.
In addition, the book provides dough recipes — including a to-die-for gluten-free dough — with step-by-step instructions and photos for working with gluten-free and regular pizza dough.
"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." BookPage
"In this new edition of Elizabeth Karmel and Bob Blumer's book Pizza on the Grill, we get one of the most comprehensive guides to grilled pizza that I've seen." The Kitchn
Americans love pizza and they love to grill — put them together and "Pizza on the Grill" is the result. This cookbook contains 100 recipes for innovative pizzas — including dessert pizzas — such as Thai One On Pizza; Fig, Walnut, and Rosemary Pizza; as well as traditional classics.
About the Author
North Carolina native Elizabeth Karmel was raised on barbecue--at roadside stands, neighborhood cookouts and county fairs--but it wasn't until she moved away from home that the barbecue love affair began. When it wasn't at her fingertips, she had to learn how to smoke it herself and a pit-mistress was born. Karmel, a.k.a. Queen of the Grill, is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC's Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Saveur to Better Homes & Gardens, and appears regularly on all three network morning shows. She writes a bi-monthly column for the Associated Press called The American Table. She is the author of three acclaimed cookbooks, Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, Pizza on the Grill; and Soaked, Slathered and Seasoned: the Guide to Flavoring Food for the Grill. Karmel is also the designer of Elizabeth Karmel's Grill Friends; an innovative line of outdoor cooking and kitchen tools, and the founder of the gender-breaking GirlsattheGrill.com.
Bob Blumer is the creator and host of the Food Network's Surreal Gourmet, and Glutton for Punishment.
Table of Contents
How to Use This Book
Marvelous and Meatless
Tastes Like Chicken
Big and Beefy Pizzas
Nibbles and Noshes