Now you can enjoy these same smoky, crispy crusts and delicious toppings any night you want with Pizza on the Grill. Pizza-grilling mavens Elizabeth Karmel and Bob Blumer share with you their secrets for making addictively delicious pizzas that will satisfy your every craving. You can stick with the classics and fire up All-American Pepperoni Pizza or Very Cheesy Pizza, or indulge yourself with Kung Pao Cashew Chicken Pizza or Black 'n Blue Steak Pizza. Explore new culinary shores with Smokin' Salmon Pizza and Clams Casino Pizza or have a field day at the farmers market and enjoy Fire-Roasted Veggie Pizza and Blistered Corn, Asparagus, and Pesto Pizza.

And pizza isn't just for dinner anymore -- surprise and delight your brunch guests with Artichoke Benedict Pizza, or serve up a memorable ending to your meal with Caramelized Pear and Roasted Walnut Pizza or Orange Chocolate Truffle Dessert Pizza.

Elizabeth and Bob give you the goods you need to make perfect pizza every time, whether you own a gas or charcoal grill. Wine pairings and other beverage suggestions as well as tasty appetizers and salads round out the book. Pizza on the Grill is a pie-in-the-sky treat for backyard grillers and pizza lovers alike!

About the authors:
Elizabeth Karmel grew up on barbecue in North Carolina. She is the author of Taming the Flame, has written for Fine Cooking, Bon Appetit, and Redbook, and has a line of grilling tools called Grill Friends. Elizabeth lives in Chicago, where she grills year-round on her balcony.

Bob Blumer is the creator and host of the award-winning Food Network series Surreal Food and Glutton for Punishment. He is the author of four cookbooks, most recently Surreal Gourmet Bites. He lives in the shadow of the Hollywood sign.

Elizabeth and Bob encourage people to email them at pizzaonthegrill@gmail.com

Introduction 2

How to Use This Book 3

Basic Training 6
How to Grill Your Pizza 8
Master Instructions: The Gas Grill Method 10
Master Instructions: The Charcoal Grill Method 12
Know Your Dough 14
The Sauce 16
The Toppings 16
The Cheeses 16
Finishing Touches 18
The Equipment 18
Professional Secrets 20

The Pizzas 22

The Classics
Queen Margherita Pizza 24
All-American Pepperoni Pizza 26
Mushroom Pizza 27
Sausage & Sweet Pepper Pizza 28
Very Cheesy Pizza 30
Presto Pesto Pizza 31

Marvelous & Meatless
Fire-Roasted Tomato & Cabrales Pizza 32
White-on-White Pizza 34
Tri-Pepper Pizza 35
Blistered Corn, Asparagus & Pesto Pizza 36
Magic Mushroom Medley Pizza 38
Forty Olive & Pimiento Pizza 40
Fire-Roasted Veggie Pizza 42
Lucy in the Sky with Pizza 44

Seaworthy Pizzas
Maine Event Lobster & Corn Pizza 46
Drunken Shrimp Pizza 48
Clams Casino Pizza 49
Smokin' Salmon Pizza 50
Puttanesca Pizza 52
Crab & Artichoke Pizza 54

Porkilicious Pizzas
Grilled Pineapple & Pancetta Pizza 56
Prosciutto & Parmigiano Pizza 58
White Bean, Italian Sausage & Rapini Pizza 59
B-BLT Pizza 60
Croque Monsieur Pizza 62
Queso Fundido Pizza 63
Yukon Gold Rush Pizza 64
Fennelicious Pizza 66
Spanish Fly Pizza 67
Greens on White Pizza 68
Country Ham & Fig Pizza 70
Pulled Pork Pizza 72

Tastes Like Chicken
Chicken Caesar Pizza 74
Kansas City BBQ Chicken Pizza 76
Thai One On Pizza 77
Kung Pao Cashew Chicken Pizza 78
Bollywood Chutney Chicken Pizza 80

Big & Beefy Pizzas
Black 'n' Blue Steak Pizza 82
Bacon Cheeseburger in Paradizza 84
Nacho Libre Pizza 86
Gaucho Pizza 87
The Great Greek Pizza 88

Morning Glories
Artichoke Benedict Pizza 90
Cinn-O-Bun Pizza 92
Green Eggs & Ham Pizza 95

Sweet Thangs
Funky Monkey Pizza 96
Port-Drizzled Fig & Stilton Pizza 98
Orange Chocolate Truffle Pizza 99
Caramelized Pear & Roasted Walnut Pizza 100
Caramel Apple Pie Pizza (à la Mode) 103
Very Berry Pizza 104

Nibbles & Noshes 106

The Pantry 130

Equivalents Chart 152

Index 153

Welcome to the church of grilled pizza. If you think that's a joke, we aren't kidding. Once you start making grilled pizza, it'll be like "getting" religion. You''ll want to preach the word to everyone. Fanatics that we are, we worship the heavenly crust as frequently as possible.

The two of us met ten years ago at a BBQ industry event and bonded over grilled pizza. We went on to discover that our mutual love centered on the crunchy, slightly smoky crust of grilled pizza. After returning to our respective cities, we couldn't stop talking pizza -- we were driven to take it to the next level. After countless hours on the phone and months of experimentation, we finally had our epiphany. The secret to the perfect grilled pizza was a perfect crust. And it's not always about the recipe for the dough (although great dough does make a difference you can taste); it's about how the dough is cooked. By using a combination of direct and indirect heat, we achieved a perfectly crisp, golden brown, crunchy, smoky crust each and every time. (We call this proprietary method our 1-2-3 Technique.) From there we went on to gild the lily with our own combinations of nontraditional toppings and funky cheeses. We were hooked! Ten years and a squillion pizzas later, we have decided that it is time to share the love (and our favorite recipes) with you.

In addition to our crust, there is another thing that distinguishes our pizzas from the everyday pie. We do whatever it takes to infuse maximum flavor into each of the components that make the pizza -- like our sauces and toppings. The resulting layers of flavor make our pizzas -- like the pizzas in gourmet restaurants -- taste so much better than those from your average pizzeria. Not only do we use the heat of the grill to caramelize the crust, but we grill many of our ingredients to maximize their flavor before they become toppings.

Beyond the life-changing flavor and texture of grilled pizza, part of what attracted us to this delectable and versatile food in the first place is that it takes such little effort and so few tools for such a huge reward. You don't need any fancy-schmancy gear or garb to enjoy the divine pleasures of grilled pizza. In fact, all it takes to get started is a backyard grill. We absolutely, positively guarantee that, with your grill and our 1-2-3 Technique, you will be hooked -- but we can't take responsibility for your addiction!

And don't worry, we promise you that if you follow our steps your crust will not slip between the grates, nor will it burn like hellfire and damnation. All say Hallelujah!

-- Elizabeth Karmel and Bob Blumer

Customer Reviews from Amazon

Fantastic cookbook - we use it all year long and have bought 6 books for our friends.

I bought the book. It was so good that I then took the class at ICE in Manhattan with the both the authors. They made me a believer. One of the best experiences and one of the best pizza cook books available. Recipes can easily be modified and adapted. Recipes are easy enough that they can be prepared by anyone.

One word... NO!!! OUTSTANDING book...outstanding pizza! Lots of pictures to go with most of the recipes which, I'm not going to lie, is usually what makes me want to try something out. The pictures look great and the pizza is equally as good.

Couple of things... and maybe I'm just not as astute as a couple of the other reviewers, but for one... the indirect heating thing although it sounds sexy didn't work for me. Not even close. The side of the pizza closest to the heat was somewhat cooked while the side away from the heat WAS drooping down between the grating. For what it's worth, I have an "H" burner in my grill, not that I think that it would make all that much of a difference. I usually turn both sides on HIGH for the first 2 to 3 minutes until the dough is starting to firm up and get a couple of nice grill marks on it and then turn it to LOW on both sides until it is ready to be flipped.

Secondly...before you attempt to make any of the pizzas in the book... pizza...peel. ABSOLUTELY essential. [http://fantes.com/pizza.html#peel] (best price / quality that I could find and at my house in < 48 hrs). The first couple that I tried were with a cutting board, multiple spatulas, and even with a 2 or 3 person effort was nothing less than a mess. Save yourself the effort. It's worth the $15. I use the whole dough ball from the dough recipe in the back of the book and spread it out relatively thin which covers most of the grate. That's usually enough pizza to serve about 4 people based on today's standard American diet.

The only downside to these pizzas... and this is minimal as it's worth the effort overall... if you follow all of their recipes / ingredients the pizzas can be relatively time consuming. You can do a simple pepperoni or cheese pizza and be done in the time that it takes the dough to cook but any of the specialty pizzas require some sort of onion marmelade, roasted garlic paste, or SOMEthing that requires about an hour to make. Seeing as you have to wait about an hour for the dough to rise it's usually about a push...is just not Digiorno's 13 minutes in the oven... then again the taste makes Digiorno's look like the slab of cardboard that they used to try to pass for pizza in the school cafeteria.

Nonetheless, my wife and I are pizza on the grill fanatics thanks to this book and I'll probably be gifting it to everyone I know for Christmas this year. It's that good. In the words of Donny Brasco... Fuggetaboutit.

I love this book. I was shopping in a smallish kitchen store in Sonoma County near where I live and came across this book. Best thing I've bought in a long time. I love it and I grill pizza all the time. I get my dough from Whole Foods, though, and it works out great!

I primarily bought this book for the technique for making grilled pizza. The process is well documented and photographed and worked perfectly. I have never had better pizza!

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