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Pizza on the Grill: 100 Feisty Fire-Roasted Recipes For Pizza & More Paperback – May 1, 2008
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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
"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
"You thought you knew pizza? Even if you never make one of these, you'll enjoy paging through this book for inspiration and chuckles. To wit: Lucy in the Sky with Pizza, Artichoke Benedict Pizza, Thai One On Pizza. But it's not all bad puns. A Basic Training section offers detailed advice on pizza-making, and many of the easy-to-follow recipes have color photos."
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Obviously this is a book about grilling pizzas, and despite being an initial skeptic, I no longer am. These pizzas are great. The authors explain how to optimize everything in the cooking process from the grill settings to the pizza dough itself. And fear not, traditionalists: you can make these in an oven, too. The toppings run the gamut, but some of the most unconventional pizzas are the best (be sure to check out "Caramelized Pear and Roast Walnut Pizza," "Green Eggs and Ham Pizza," "Spanish Fly Pizza," and "Kung Pao Cashew Chicken Pizza" for starters.) Of course every cookbook has some recipes that aren't as captivating for any one person (I wasn't a fan of "Blistered Corn, Asparagus, and Pesto Pizza" for instance, though it's sure to be a favorite of someone else.) What amazed me was how good the overwhelming majority of these recipes are. Feel free to experiment: this collection gives you countless great ideas and the modifications available to suit individual tastes are boundless.
For entertaining or a simple dinner for friends and family, this is a great book and I recommend you give it a try.
The one addition I'd suggest which is not mentioned in book is a relatively new device -- a thin 14" pizza pan for grilling which has lots of little holes in the bottom -- you can make the pizza right on this, cook it, take it off grill/oven and then use a roller pizza cutter right on it at the table - no scratches even. It's some new ceramic/metallic material -- very handy. It's about $12-14 only at my local kitchen store, although I haven't seen one at Amazon yet. I'm going to get another one to make pizza on it ahead of time, keep it frozen to just take out and cook. I'd say this is preferable to the cast iron pan for grilling pizza (mentioned as one option in the book). BUT, bottom line you don't even need this -- many other good ways to make pizza too with or without pizza stones or pans.