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Cooking General

Pizza on the Grill

100 Feisty Fire-Roasted Recipes For Pizza & More

by (author) Karmel Culinary Consultants, Inc., Robert Blumer, Elizabeth Karmel (OLD) & Robert Blumer (OLD)

Publisher
The Taunton Press
Initial publish date
May 2008
Category
General, Pizza, Entertaining
  • Paperback / softback

    ISBN
    9781600858284
    Publish Date
    Apr 2014
    List Price
    $22.95
  • Paperback / softback

    ISBN
    9781600850066
    Publish Date
    May 2008
    List Price
    $20.00

Classroom Resources

Where to buy it

Out of print

This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.

Description

Americans love pizza and grilling. Put them together and you have your own version of a wood-oven pizza, straight from your own gas or charcoal grill. Updated to include 10 gluten-free recipes, as well as homemade gluten-free pizza dough, this expanded edition of the best-selling Pizza on the Grill has a total of 60 delicious, creative recipes for grilled pizza, along with nibbles and salads to make an entire meal. Readers will enjoy preparing (and eating!) Kung Pao Cashew Chicken Pizza; Pulled Pork Pizza; Blistered Corn, Asparagus, and Pesto Pizza; Pumpkin Palooza Pizza; and Day-After-Thanksgiving Pizza. Traditional classics include Margherita Pizza and All-American Pepperoni Pizza. Each recipe comes with ingredient substitutions plus a drink and salad suggestion to complement the flavors of the pie. Step-by-step instructions and photos for making and grilling the dough ensure success. Grilling pizza in your own backyard is easy. There’s no baking stone required and the hot grill creates a pizzeria-style crust to die for!

About the authors

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.
Follow her @GrillGirl and like her fan page at http://www.facebook.com/#!/pages/Elizabeth-Karmel/201250523244938.

Karmel Culinary Consultants, Inc.'s profile page

Bob Blumer is the creator and host of the Food Network's Surreal Gourmet, and Glutton for Punishment.

Robert Blumer's profile page

No Bio

Elizabeth Karmel (OLD)'s profile page

No Bio

Robert Blumer (OLD)'s profile page

Editorial Reviews

"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