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TIP OF THE DAY: Grilled Pizza The Right Way

When you fire up the grill, make a pizza! Grilled pizza is celestial, with a crispy, chewy and slightly charred crust and the light, smoky flavor picked up by the cheese and toppings.

Grilling caramelizes the crust the way a wood burning pizza oven does. But you don’t need the wood-burning oven—just the backyard grill you already have.
 
IT’S EASY TO GET THE RIGHT RESULTS

Some people have tried grilling pizza at home without success. The new cookbook Grilled Pizza The Right Way provides the fail-safe technique to do it perfectly.

Award-winning chef and barbecue pitmaster, John Delpha, has been grilling pizza for 20 years. He honed his skills at the famed Al Forno pizzeria in Providence, Rhode Island that is credited with popularizing* grilled pizza.

Loaded with photos, this book of more than 85 grilled pizza recipes gets you started with the right techniques. Hot off the presses, it’s a must-have for home grillers, and a great gift to bring whenever you’re invited over by a griller.

   
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The book that will change your summer grilling. Photo courtesy Page Street Publishing.

 

Once you know Chef Delpha’s technique, the grilling combinations are endless, including sweet dessert pizzas (oh, the Bananas Foster pizza!).

The instructions are easy to follow; you can make the dough and toppings ahead of time for a quick weeknight pizza, or use store-bought dough for even quicker eating.
 
CONVENTIONAL & CREATIVE TOPPINGS

Channel your inner pizza chef with varieties galore, from pizza parlor standards to gourmet toppings (goat cheese, lamb and many others) to porting over concepts from other favorite foods—Reuben and cheeseburger pizzas for example.

This weekend we’re making our own combo of ingredients we had in-house—asparagus, bacon, caramelized onions and corn—plus the book’s recipe for pickled jalapeño crema.

We’re are also experimenting with toppings of pâté, cornichons and Dijon crema thanks to a gift of luscious pâtés we received from the pâté pros at Le Trois Petits Cochons.

 

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Beyond pepperoni, here’s a creative grilled pizza and the recipe. Photo courtesy Details.com.
 

GET YOUR COPY

Hungry yet? Click over to Amazon.com to get your copy of “Grilled Pizza the Right Way,” plus more for gifting.

Then plan to throw grilled pizza parties all summer. Guests will clamor for the next flavor to come off the grill.

Can’t wait for the book to arrive? Start this weekend with a recipe and tips from Jim Lahey of New York City’s Co Pane restaurant and pizzeria.

His grilled beauty in the photo at left uses béchamel sauce, grated Parmesan, mozzarella, garlic, fresh basil and red-pepper flakes, topped with cherry tomatoes and raw corn.

Find the full recipe at Details.com.

 
*A QUICK HISTORY OF PIZZA: Al Forno didn’t invent the grilled pizza, as often attributed, but reinvented it. The precursor of pizza predates written history, but flatbread topped with cheese and cooked in the fire could date as far back as 5500 B.C.E.

Melted cheese on bread was common fare for millennia around the Mediterranean, but the tomato didn’t arrive from the New World until the 16th century. The fruit was the size of modern cherry tomatoes and thought to be poisonous; the plant was used as house decor!

During a famine the 18th century, the starving poor of Naples were reduced to eating anything. They tried the tomatoes, found they were not poisonous but delicious, and began to add it to their cheese and flatbread (often with anchovies!). Thus, modern pizza was born. Here’s the history of pizza plus 12 gourmet pizza recipes.
  




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