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Grilling Cookbook Review Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill

Posted By: Richard Wachtel
Published: April 3, 2014


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So it was a nice surprise to see an email request for me to review a whole cookbook that has to do with artisan pizza’s and flat breads made on the grill titled: Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill .

About the Book:   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!

Review and Overall Impression about the Book: Overall, I really liked this book from the recipes to the great food pictures. I loved the creativity of the flatbread and artisan pizza recipes that were published in the book from some unique dessert pizza’s to even some great breakfast grilled pizza’s. In addition to the great recipes the food photography was also amazing and made the food come alive. It amazes me that the quality of food pictures has improved recently, and by having great pictures makes a cookbook really come alive. Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill is a great book and if you want to expand your grilling range to do some high level and grill some artisan pizza’s and flatbreads then this is the book for you!

If you are a big fan of Grilling with Rich you know that the website started with a simple grilling adventure: Grilled Pizza. Stay up to date on all things Grilling and BBQ by following Grilling with Rich on Twitter  So it was a nice surprise to see an email request for me to review a whole cookbook that has to do with artisan pizza’s and flat breads made on the grill titled: Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill . About the Book:   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! Review and Overall Impression about the Book: Overall, I really liked this book from the recipes to the great food pictures. I loved the creativity of the flatbread and artisan pizza recipes that were published in the book from some unique dessert pizza’s to even some great breakfast grilled pizza’s. In addition to the great recipes the food photography was also amazing and made the food come alive. It amazes me that the quality of food pictures has improved recently, and by having great pictures makes a cookbook really come alive. Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill is a great book and if you want to expand your grilling range to do some high level and grill some artisan pizza’s and flatbreads then this is the book for you! [taq_review]   Here is an Exclusive Recipe to try from the book!  [gmc_recipe 20284]

Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill

Food Photography
Range of Recipes
Creativity of Pizza Recipes

100

 

Here is an Exclusive Recipe to try from the book! 

Frisée, Lardon, and Egg Pizza on the Plancha

Serves 4 4 (6- to 8-inch) pizzas
From book PATIO PIZZERIA

Ingredients

  • 8oz frisée ((curly endive, or escarole, torn into small pieces))
  • 2 Tablespoons extra-virgin olive oil ((plus more for brushing and drizzling))
  • 1/4 cup cornmeal ((for sprinkling))
  • 1/2 cup green onions ((chopped))
  • 8 Ounces bacon lardons or chopped pancetta
  • 4 Large eggs
  • Kosher or sea salt and freshly ground black pepper

Directions

Prepare a medium-hot fire in your grill with a large cast-iron grill griddle on the grill grates. Close the grill lid.
Divide the dough into 4 portions. On a floured surface, pat or roll each portion into 6- to 8-inch-diameter circle.
Toss the greens with 2 tablespoons of olive oil in a bowl until they glisten
Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal-dusted peel.
Hold the pizza peel level with the grill rack so that the dough round will slide onto the center of the hot grill griddle. With a quick forward jerk of your arm, slide the dough round from the peel to the stone. Quickly slide a second pizza circle onto the grill griddle. Close the lid and let grill-bake for 2 to 4 minutes, or until the crusts is browned on the bottom and firm.
Turn the pizza crusts with tongs and brush quickly with olive oil. Dot with half of the green onion and bacon lardoons, Create a circle of frisée in the center of each pizza.
Crack an egg onto each pizza. Drizzle the egg with olive oil. Cover and grill for 2 to 4 minutes, or until the egg is cooked to your liking. Adjust the seasoning to taste. Repeat the process with the other pizzas.

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