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Grilled Pizzas and Piadinas Hardcover – April 21, 2008

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Editorial Reviews

From Publishers Weekly

Priebe's passion for grilled pizza is illustrated in his first cookbook, in which he shares recipes from the Atlanta grilled pizza restaurant he ran for years. Also included are recipes for piadinas (which he describes as folded Italian sandwiches) salads and desserts. He has adapted his recipes for the home cook and explains how they can be made on outdoor grills (charcoal or gas) as well as indoor grills of all kinds—from cast-iron skillets to panini presses. His detailed, step-by-step instructions on rolling out dough, building the dishes and physically putting them on the grill are easy to follow and are accompanied by color photographs. His pizza recipes, broken down into meat, chicken, seafood and vegetable varieties, are fun and innovative—smoked sausage with honey mustard and coleslaw, chicken and plantain with coconut sauce and crab with orange and beet salad, to name a few. Recipes for piadinas (made with grilled unleavened flatbread) and salads are less inspired but still enticing such as the PAT piadina, with pancetta, arugula and tomato, and escarole salad with lemon. Sweet and satisfying dessert recipes call for both pizza and piadina dough, and are grilled versions of traditional favorites like the apple tart and Grasshopper Pie. (May)
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"I have always loved pizza, as everyone who is familiar with my food knows, and grilled pizza has always been a favorite. With Grilled Pizzas & Piadinas, Craig Priebe has taken the pizza--and the piadina--to imaginative new heights. His book is an inspiration." -- Wolfgang Puck

"Instructions for making grilled pizzas and piadinas are so well illustrated and clearly explained that even a complete novice could comfortably follow with satisfying results." -- Bruce Aidells, co-author of The Complete Meat Cookbook

"Spicy pizzas and savory piadinas are exciting additions to the grill cook's repertoire. Craig Priebe and Dianne Jacob have done a wonderful job here, providing techniques and recipes that will turn the reader into a master pizza maker." -- Denis Kelly, author of Grilling and Steak & Chop

"[This book has] lively writing, approachable recipes, and pizzas and piadinas that look so good you'll want to eat the pages." -- Penny Pollack & Jeff Ruby, co-authors of Everybody Loves Pizza: The Deep Dish on America's Favorite Food

Potential pizza grillers will find all the information they need ... Priebe likes to blend flavor, texture, color, and aromatics in his recipes, so the dough becomes a stage for the world's cuisines. -- Lisa Zwirn, Boston Globe, June 4, 2008

[A] section on grilling methods includes surefire instructions for indoor cooking, great if you live in an apartment or don't want to brave rain, sleet, snow or dark of night. -- BookPage, July 2008

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Product Details

  • Hardcover: 192 pages
  • Publisher: DK (April 21, 2008)
  • Language: English
  • ISBN-10: 0756636795
  • ISBN-13: 978-0756636791
  • Product Dimensions: 7 x 0.7 x 8.9 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #307,706 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

19 of 20 people found the following review helpful By Mary Karlin on October 20, 2008
Format: Hardcover
This book is a fabulous tool for any of us who love to grill; especially pizzas. It's the best how-to book I've seen on the topic. I teach alot of cooking classes and students always love learning to make grilled pizzas and flatbreads. Kudos to Craig Priebe and Dianne Jacob for creating a well-focused and thorough book on this popular topic. Craig's professional and competition expertise in this arena are ever-present on the pages. This expertise is obvious in the featured recipes as well as the coverage of a variety of grilling devices, how-to tips and party planning. Readers always love photos and this book features more than most these days; almost every recipe has a photo. What a treat! I love the unexpected choices for dessert pizza and piadini, especially the Pizza Sugar Cookies and the Churros! These are really tasty treats!
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21 of 23 people found the following review helpful By P. A. Fink on May 29, 2008
Format: Hardcover Verified Purchase
These pizzas are easy and can be quickly finished during a party. Our guests have all raved about them. The dough is simple and very well behaved. My only problem with the book is the number of sections that need to be bookmarked for easy access. For the first batch, when I needed to follow the instructions carefully, I was going crazy turniing pages back and forth. I finally put tabs on the dough section, the basic oils and sauces section, and the assembly and grilling instructions, so that I could find them easily as you need them for each recipe. I also suspect that being an experienced cook has helped as some of the recipes have too much cheese for my taste - or my ability to pile the quantity onto the pizza base - and some sauces need thickening adjustments.
All in all though, this is a great way to make pizzas, the results are fabulous, and I may be giving a few copies of the book away as gifts.
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8 of 8 people found the following review helpful By Grillin' Mama on November 13, 2008
Format: Hardcover
Wandering the cooking aisle at our local library, I came across this delightful book. I love love love grilling, so thought I'd give it a try. What a totally delightful surprise! Instructions are thorough and clear for cooking absolutely tasty pizzas - a novice can do it! My family loved the rather simple but complex tomato/basil pizza. Twas so fresh, and new - it had us literally dancing on the deck with delight! I kid you not. Needless to say, I bought the book for myself. Piadinas are definitely coming soon!
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10 of 11 people found the following review helpful By Desmond on February 8, 2010
Format: Hardcover Verified Purchase
Have made Grilled Pizza on four occasions with this book in the last 10 days. It is a marvelous book with exacting instructions on the dough, sauces and toppings - which I appreciate.

The dough is relatively easy to make, it is the preparation of the other items if you're making different pizzas, that takes time. And I do mean lots of time even though the authors make everything relatively easy to assemble and cook - herbed oil, sauces, grilling chicken, steak, sausage, carmelizing onions, saute' onions, chopping that and that, etc... Making pizza is more time consuming than steak, mushrooms and sweet potatoes.

Make the dough first -- because it needs to rise for an hour, then placed in the fridge for a couple of hours (for more flavor), then you've got to take it out to get it to room temp... So you might make the dough the day before -- it only takes about 10 minutes to make the dough - it's easy. You can also cut prep time by making only one type of pizza. But I like variety and this book gives you variety.

It also gives you pizza that tastes alive and fresh! My guests said it was the best pizza they've had in their lives -- and these were no spring chickens I was feeding -- they were accustomed to gourmet pizza.

Enjoy the book -- the authors have put their heart, soul and organization skills into it. Great pics! Great Salads and Deserts in addition to the Pizzas.
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7 of 7 people found the following review helpful By J. Rocklin on July 12, 2008
Format: Hardcover
I love the versatility of this little book. The reader is shown how the various pizzas can serve as appetizers, main dishes for the family, as well as party fare. (There is even a party planning section with the various easy tasks for the party organized day-by-day!) The pizzas and piadinas are creative and yummy, and I found myself inspired to try my own creations as well. I loved the clarity of the lay-out--the techniques of dough preparation, rolling and grilling are first clearly explained and once (easily) mastered, the recipes are a cinch. The dough is great--you can roll out several pies, quickly grill them, then freeze these without toppings for future meals. And if you've never tasted pizza from the grill, you are in for a treat!
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6 of 6 people found the following review helpful By A. R. Segall on July 5, 2008
Format: Hardcover
If you really want to impress your friends, invite them over for gourmet grilled pizzas from this amazing cookbook. And the best part is all the prep work is done before anyone comes over so that you can quickly make the pizzas (alone or as a group) when the company arrives. The book is gorgeous and recipes are easy to follow. The Gamberian Pizza (with shrimp and pesto) and The Morrocan (with chicken and a sweet curry glaze) are to die for. And the kids go crazy for the Smores Pizza. You'll never view pizza the same way after you taste these.
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5 of 5 people found the following review helpful By Lisa Waldschmidt on July 2, 2008
Format: Hardcover
I love this book. The art of grilling pizza is simplified with great photos and descriptions on each step of the process, along with directions on how to do it on every kind of a grill including an indoor one or none at all. I started with the basic Margheritan - fresh mozzarella, fresh tomato sauce and basil. It was delicious and as mouth watering as the photo. Actually the final product turned out a lot like the picture which I always think is the sign of good cookbook. The Fresh Tomato Sauce recipe has become one of my favorites for more than grilling pizza. I now look through the book longingly envisioning my next pizza night - which pizza will it be? or should I make a piadini? Fresh figs are in season - hmmmm I think I'll try the Parma e Fiche pizza - fresh fig, prosciutto & Gorgonzola! Or maybe the Chicagoan - with steak baked potatoes and sour cream...what an enjoyable dilemma!
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