Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill

Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill

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by Karen Adler, Judith Fertig
     
 

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When the weather’s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It’s easy: smaller pizzas go directly onto the grates

Overview

When the weather’s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It’s easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process!

With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za’atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!

Editorial Reviews

From the Publisher

“If you’re looking to do pizzas (and flatbreads and bruschettas and so on) on your grill, this is the book you want to have at hand. The BBQ Queens have once again demonstrated why they are barbecue royalty.”
—National Barbecue News

"You don't want to look at these recipes and photos on an empty stomach."
—The Oregonian

“You don’t need a pizza oven in your backyard to satisfy a craving to make your own artisan pizza. You already have a pizza oven: your grill. Patio Pizzeria, by Karen Adler and Judith Fertig (Running Press), teaches the basics of pizza on the grill as well as flatbreads, bruschetta and more. They provide thorough instructions and easy-to-follow recipes for making dough—plus killer pizza topping combinations.”
—Cooking Club magazine

Product Details

ISBN-13:
9780762451791
Publisher:
Running Press Book Publishers
Publication date:
04/22/2014
Sold by:
Hachette Digital, Inc.
Format:
NOOK Book
Pages:
240
File size:
16 MB
Note:
This product may take a few minutes to download.

Related Subjects

Meet the Author

Karen Adler and Judith Fertig are the BBQ Queens. Experts on grilling and barbecuing,they’ve written reams on their favorite recipes and best grilling methods, including The Gardener and the Grill. The fabulous pair have appeared on the Food Network and Better Homes&Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students. Today with tongs in hand, they’re grilling and barbecuing away in Kansas City.


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Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill 5 out of 5 based on 0 ratings. 1 reviews.
SandrasBookNook More than 1 year ago
Calling all pizza lovers! If you love to grill, that's just a bonus!! This is a lovely collection of recipes for not just pizza, but also flatbreads, bruschetta, panini, calzones and more. I actually took the basic pizza dough and made a rolled stromboli and it was a huge hit. From a classic Margherita to Gorgonzola Dolce Pizza with Fingerlings and Radicchio, it's all here. Try one of the many combinations in the book, or just use it as a starting point and experiment on your own. If you're looking for dessert, they're in here too. The Brioche Bruschetta with Dark Chocolate and Fleur De Sel--well, you'll just have to try it yourself! This is not just a book of recipes, though. There is so much usable information from "gas or charcoal?" to pizza grilling temperatures (which vary depending on how you want it to look, and what the pizza is sitting on) to the best melting cheese (which includes HOW they melt--stretchy and stringy, flowing cheese, or cheese that holds it's shape). This is a great book, and I highly recommend it.