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Pizza on the Grill: 100 Feisty Fire-Roasted Recipes For Pizza & More Pizza on the Grill 100 Feisty Fire Roasted Recipes For Pizza & More, ISBN 9781600850066 and books by Elizabeth Karmel, Bob Blumer on sale at thebookshelf.co.nz Now you can enjoy these same smoky, crispy crusts and delicious toppings any night you want with Pizza on the Grill. Pizza–grilling mavens Elizabeth Karmel and Bob Blumer share with you their secrets for making addictively delicious pizzas that will satisfy your 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 or Black n Blue Steak Pizza. Explore new culinary shores with Smokin Salmon Pizza and Clams Casino Pizza or have a field day at the farmers market and enjoy Fire–Roasted Veggie Pizza and Blistered Corn, Asparagus, and Pesto Pizza. About the AuthorElizabeth Karmel grew up on barbecue in North Carolina. She is the author of Taming the Flame, has written for Fine Cooking, Bon Appetit, and Redbook, and has a line of grilling tools called Grill Friends. Elizabeth lives in Chicago, where she grills year–round on her balcony.Bob Blumer is the creator and host of the award–winning Food Network series Surreal Food and Glutton for Punishment. He is the author of four cookbooks, most recently Surreal Gourmet Bites. He lives in the shadow of the Hollywood sign. Elizabeth and Bob encourage people to email them at pizzaonthegrill@gmail.com Table of ContentsIntroduction 2How to Use This Book 3 Basic Training 6 How to Grill Your Pizza 8 Master Instructions: The Gas Grill Method 10 Master Instructions: The Charcoal Grill Method 12 Know Your Dough 14 The Sauce 16 The Toppings 16 The Cheeses 16 Finishing Touches 18 The Equipment 18 Professional Secrets 20 The Pizzas 22 The Classics Queen Margherita Pizza 24 All–American Pepperoni Pizza 26 Mushroom Pizza 27 Sausage & Sweet Pepper Pizza 28 Very Cheesy Pizza 30 Presto Pesto Pizza 31 Marvelous & Meatless Fire–Roasted Tomato & Cabrales Pizza 32 White–on–White Pizza 34 Tri–Pepper Pizza 35 Blistered Corn, Asparagus & Pesto Pizza 36 Magic Mushroom Medley Pizza 38 Forty Olive & Pimiento Pizza 40 Fire–Roasted Veggie Pizza 42 Lucy in the Sky with Pizza 44 Seaworthy Pizzas Maine Event Lobster & Corn Pizza 46 Drunken Shrimp Pizza 48 Clams Casino Pizza 49 Smokin Salmon Pizza 50 Puttanesca Pizza 52 Crab & Artichoke Pizza 54 Porkilicious Pizzas Grilled Pineapple & Pancetta Pizza 56 Prosciutto & Parmigiano Pizza 58 White Bean, Italian Sausage & Rapini Pizza 59 B–BLT Pizza 60 Croque Monsieur Pizza 62 Queso Fundido Pizza 63 Yukon Gold Rush Pizza 64 Fennelicious Pizza 66 Spanish Fly Pizza 67 Greens on White Pizza 68 Country Ham & Fig Pizza 70 Pulled Pork Pizza 72 Tastes Like Chicken Chicken Caesar Pizza 74 Kansas City BBQ Chicken Pizza 76 Thai One On Pizza 77 Kung Pao Cashew Chicken Pizza 78 Bollywood Chutney Chicken Pizza 80 Big & Beefy Pizzas Black n Blue Steak Pizza 82 Bacon Cheeseburger in Paradizza 84 Nacho Libre Pizza 86 Gaucho Pizza 87 The Great Greek Pizza 88 Morning Glories Artichoke Benedict Pizza 90 Cinn–O–Bun Pizza 92 Green Eggs & Ham Pizza 95 Sweet Thangs Funky Monkey Pizza 96 Port–Drizzled Fig & Stilton Pizza 98 Orange Chocolate Truffle Pizza 99 Caramelized Pear & Roasted Walnut Pizza 100 Caramel Apple Pie Pizza (à – la Mode) 103 Very Berry Pizza 104 Nibbles & Noshes 106 The Pantry 130 Equivalents Chart 152Index 153 ExtractWelcome to the church of grilled pizza. If you think that"s a joke, we aren"t kidding. Once you start making grilled pizza, it"ll be like "getting" religion. You"ll want to preach the word to everyone. Fanatics that we are, we worship the heavenly crust as frequently as possible.The two of us met ten years ago at a BBQ industry event and bonded over grilled pizza. We went on to discover that our mutual love centered on the crunchy, slightly smoky crust of grilled pizza. After returning to our respective cities, we couldn"t stop talking pizza –– we were driven to take it to the next level. After countless hours on the phone and months of experimentation, we finally had our epiphany. The secret to the perfect grilled pizza was a perfect crust. And it"s not always about the recipe for the dough (although great dough does make a difference you can taste) – it"s about how the dough is cooked. By using a combination of direct and indirect heat, we achieved a perfectly crisp, golden brown, crunchy, smoky crust each and every time. (We call this proprietary method our 1–2–3 Technique.) From there we went on to gild the lily with our own combinations of nontraditional toppings and funky cheeses. We were hooked! Ten years and a squillion pizzas later, we have decided that it is time to share the love (and our favorite recipes) with you. In addition to our crust, there is another thing that distinguishes our pizzas from the everyday pie. We do whatever it takes to infuse maximum flavor into each of the components that make the pizza – like our sauces and toppings. The resulting layers of flavor make our pizzas –– like the pizzas in gourmet restaurants –– taste so much better than those from your average pizzeria. Not only do we use the heat of the grill to caramelize the crust, but we grill many of our ingredients to maximize their flavor before they become toppings. Beyond the life–changing flavor and texture of grilled pizza, part of what attracted us to this delectable and versatile food in the first place is that it takes such little effort and so few tools for such a huge reward. You don"t need any fancy–schmancy gear or garb to enjoy the divine pleasures of grilled pizza. In fact, all it takes to get started is a backyard grill. We absolutely, positively guarantee that, with your grill and our 1–2–3 Technique, you will be hooked –– but we can"t take responsibility for your addiction! And don"t worry, we promise you that if you follow our steps your crust will not slip between the grates, nor will it burn like hellfire and damnation. All say Hallelujah! –– Elizabeth Karmel and Bob Blumer
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 "Pizza on the Grill: 100 Feisty Fire-Roasted Recipes For Pizza & More")