Pizza on the Grill Expanded 100+ Feisty Fire-Roasted Recipes for Pizza & More

194 Pages·2014·18.56 MB·English

NOW WITH
GLUTENFREE
DOUGH RECIPE
PPPPPPPIIIIIIIZZZZZZZZZZZZZZAAAAAAA
ON
TTTTHHHHEEEE
GRILL
100+ FEISTY FIREROASTED RECIPES FOR PIZZA & MORE
EXPANDED
Elizabeth Karmel & Bob Blumer
PPPPPPPIIIIIIIZZZZZZZZZZZZZZAAAAAAA
ON
TTTTHHHHEEEE
GRILL
100+ feisty fire-roasted recipes for pizza & more
expanded
Elizabeth Karmel & Bob Blumer
B
Text © 2014 by Elizabeth Karmel & Bob Blumer
Photographs © 2008 by Christopher Hirsheimer, except for pp. vi (top), 5, 8, 13, 15, 25, 26,
32, 34, 41, 47, 82, 101, 115, 128, 132, 138, 155 © 2014 by Matt Armendariz
Illustrations © 2008 by The Taunton Press, Inc.
All rights reserved.
Pp
The Taunton Press, Inc., 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506
e-mail: [email protected]
Editor: Carolyn Mandarano
Copy editor: Nina Rynd Whitnah
Indexer: Heidi Blough
Jacket/Cover design: Michael Amaditz
Interior design: Michael Amaditz
Layout: Cathy Cassidy & Lynne Phillips
Illustrator: Christine Erikson
Photographers: Matt Armendariz & Christopher Hirsheimer
Front cover photographer: Christopher Hirsheimer; Back cover photographers: Christopher Hirsheimer (left
and right), Matt Armendariz (center)
Food & prop stylist: Melissa Hamilton, except for pp. 8, 13, 15, 25, 26, 32, 34, 41, 47,
82, 101, 115, 128, 132, 138, 155: Bob Blumer & Elizabeth Karmel, with assistance
from Alexis Hartman
Library of Congress Cataloging-in-Publication Data
Karmel, Elizabeth.
Pizza on the grill : 100+ feisty fire-roasted recipes for pizza & more / Elizabeth Karmel and Bob Blumer.
pages cm
Includes index.
E-Book ISBN 978-1-62710-500-2
1. Pizza. 2. Barbecuing. I. Blumer, Bob. II. Title.
TX770.P58K37 2014
641.82’48--dc23
The following manufacturers/names appearing in Pizza on the Grill are trademarks: All-Clad®, Ben &
Jerry’s® Chunky Monkey®, Chang®, Coach FarmsTM, Colman’s®, Cowgirl Creamery®, Cuisinart®, Cypress
GroveTM, Domaine Carneros®, Domino’s®, Dromedary®, Ergo Chef®, Frank’s Red Hot®, Geyser Peak®
Block Collection, Grand Marnier®, Grill FriendsTM, Hawaiian Punch®, Heath®, Hellmann’s®, Jack Daniel’s®,
King Arthur Flour®, Kitchen FriendsTM, Locatelli®, Lodge Manufacturing®, Major Grey’s®, Maker’s Mark®,
Maldon®, Meyer®, Microplane®, Neese’s®, NespressoSM, Nueske’s®, Nutella®, Pepperidge Farm®, Peroni®,
Red Zinger®, San Pellegrino®, Schaller & Weber®, Sequoia Grove®, Silpat®, Singha®, Southern Comfort®,
St. Francis®, Tabasco®, Trader Joe’sSM, Tsingtao®, Viking®, Virginia Gentleman®, Waring®, Wusthof®
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
To the wines and winemakers that inspired us as we wrote this book. And to KCRW.com,
the eclectic Internet radio station that kept us hummin’ along as we wrote this book in
New York City, Chicago, and Los Angeles.
Acknowledgments
F
irst, a global thank you to everyone who helped us write, form, and massage this labor of
love. Before there is a book, there is an agent, and Alfred Geller did a heroic job of repre-
senting us as a team. Kirsten Newman-Teissier and Rose White are the foundation of the
operation, and we couldn’t have written the book without either of them. Elizabeth’s sister
Mary Pat tested the dough recipes and lent us her children so we could prove that even tod-
dlers can make their own pizza.
We tested all the recipes with the help of two crackerjack culinary grads, Lynndy Ackerman and
Tanisha D’Antignac, and our master taste tester and mood elevator, Kate Zankowicz. Special thanks to
David “the crust you can trust” Sanfield for the 150 balls of divine dough he provided from his awe-
some restaurant, Pitfire Pizza. More thanks go to Susie Bynum, Sarah Powers, St. Francis®, Domaine
Carneros®, Sequoia Grove®, and other treats from Kobrand; thanks to Wilson Daniels for educating us
on other-worldly wines; we toast Paige Poulos, Joel Quigley, and all the wonderful wineries they repre-
sent including the fabulous Murietta’s Well and Imagery; and finally thank you to our good friend and
fellow grilled-pizza fanatic Mary B. Burnham for the Geyser Peak® Block Collection.
Many thanks to Pam Hoenig for championing the concept and for the many fine folks who ral-
lied to make this a great book—our wise and unflappable editor Carolyn Mandarano, the omnipres-
ent Maria Taylor, the supportive Susan Edelman, tastemaker Carol Singer, publisher Don Linn, and
friend Susie Middleton. The gorgeous photographs are courtesy of the fine eye and hand of Christopher
Hirsheimer and Melissa Hamilton. Huge thanks to Robert Laub and all our friends at Harold Import
Company—distributor of Elizabeth’s Grill FriendsTM and Kitchen FriendsTM lines. Thanks to Mark Kelly
and Bob Kellerman of Lodge Manufacturing® for a foundry of cast iron and the key to making perfect
grilled pizza on a charcoal grill, the Cast Iron “Pizza” Grill Pan and the beautiful red cocottes. Many
thanks to Jeanine Thompson and Weber-Stephen Products Company for the great grills with all the
bells and whistles that they lent us for the photo shoot.
Thanks to Julia Stambules for representing so many of our favorites so well! Thank you on behalf
of Wusthof®, Microplane®, Leiftheit, and Meyer®. Rachel Litner, we can’t make a chimichurri without
thinking of you and Waring®, or dough without thinking of you and Cuisinart®. Mike Staib and Ergo
Chef® make a knife perfect for ergonomically minded chefs and home cooks. Our pizzas popped from
the beautiful wood cutting boards and special surfaces provided by Candice Gohn and J. K. Adams
Company and Susan Jardin and Emile Henri. Exotic mushrooms and produce arrived overnight from
Robert Schueller and Melissa’s Produce, and the pulled pork was expertly smoked by Melissa Hamilton’s
friend Hugh Mangum, maker of Mighty Quinn Barbecue Sauce.
Finally, a special note of gratitude goes to the following folks for their unconditional support of
whatever project we may be working on: Elizabeth’s father, Big Lou, and her mother, Lynn, who gets
called on for the answers to all kinds of obscure cooking questions. Bob’s friend and business manager
Norman Perry, Sage-at-large Karl Wachter, John Lineweaver, Elizabeth’s cousin on the Odom side and
designer extraordinaire; Gretchen and Jeff Belmonti, Nat Teissier, Marian Temesvary, Richard Ruben,
Rick Smilow and the rest of the team at ICE in NYC where Elizabeth teaches, Sharon Franke, Amy
Tunnicliffe, Pete Savely, and John Kuhlmann; Marc Glosserman, John Shaw, and Sarah Abell from Hill
Country. The home front was kept clean and calm by Teresa, Eva, Murray, and Perkins. And finally,
all those wonderful folks (Surreal Gourmands everywhere, members of the GATG LadyBug Club, stu-
dents, and consumers) who buy our books and products and allow us to do what we have so much fun
doing—in this case grilling pizza for a living!
Further Acknowledgements for Pizza on the Grill Expanded edition
Likewise, this revision could not have been completed without support from many of our culinary
friends—old and new. We met Matt Armendariz the day before our shoot and instantly fell in love with
his demeanor and his special photographer’s eye! All of the new shots in the book are courtesy of him
and his expert staff. The gluten-free dough puzzle was a big one, and we couldn’t have solved it without
the assistance of the meticulous Kara Mickelson. A special shout-out to new friends from Revol, Tenaya
Da Silva and Anne Valette, who provided us with beautiful culinary porcelain with which to stage our
photos, and Larry and Luanne from The Perfect Peel in Appleton, Wisconsin, for making the stunning
handmade pizza peels with the title of our book etched on them. Big thanks to Jennifer Lally and all
of Elizabeth’s friends at NespressoSM for keeping us happy and caffeinated with the petit but powerful
Pixie Nespresso machine. Old friends and unconditional supporters always at the ready to help with
any photo shoot include especially the following folks: Jeanine Thompson, Brooke Jones, and Mike
Kempster, Sr., from Weber-Stephen Products Company; we couldn’t grill pizzas without them! Lisa
Callaghan from All-Clad® helped outfit our kitchen, and Dan Kulp and Rachel Litner came through
with Epicurean cutting boards and peels. Julia Stambules once again rounded out what we needed with
Meyer cookie sheets, Wusthof knives, and lots of Microplane graters. We appreciate each and every one
of you and wouldn’t have these gorgeous new photos without your help and your products!
C o n t e n t s
Introduction 2

we’ve Been Reborn! 3

How to Use this Book 4

Basic Training 8 Going Gluten-Free 26
choosing a grill 10
The Pizzas 34
the gas grill method: master Instructions 11
the charcoal grill method: master Instructions 14
the ClassiCs
the grill/oven combo method:
Queen margherita Pizza 36
master Instructions: 16
All-American Pepperoni Pizza 38
the oven-only method: master Instructions: 16
mushroom Pizza 39
know Your dough 17
sausage & sweet Pepper Pizza 40
the sauce 18
Very chessy Pizza 42
the toppings 19
Presto Pesto Pizza 43
the cheeses 19
Finishing touches 20
Marvelous & Meatless
the equipment 21
Fire-Roasted tomato & cabrales Pizza 44
Professional secrets 22
Pumpkin-Palooza Pizza 46
white-on-white Pizza 48
tri-Pepper Pizza 49
Blistered corn, Asparagus & Pesto Pizza 50
magic mushroom medley Pizza 52
Forty olive & Pimiento Pizza 54
Fire-Roasted Veggie Pizza 56
lucy in the sky with Pizza 58
seaworthy Pizzas
maine event lobster & corn Pizza 60
drunken shrimp Pizza 62
clams casino Pizza 63
smokin’ salmon Pizza 64
Puttanesca Pizza 66
crab & Artichoke Pizza 68
PorkiliCious Pizzas
grilled Pineapple & Pancetta Pizza 70
Prosciutto & Parmigiano Pizza 72
white Bean, Italian sausage & Rapini Pizza 73
B•Blt Pizza 74
croque monsieur Pizza 76
Queso Fundido Pizza 77
Big & Beefy Pizzas
Yukon gold Rush Pizza 78
Black ’n’ Blue steak Pizza 104
Fennelicious Pizza 80
Bacon cheeseburger in Paradizza 106
spanish Fly Pizza 81
nacho libre Pizza 108
Pimiento cheese Pizza 82
gaucho Pizza 109
greens on white Pizza 84
mo’roccan Pizza 110
country Ham & Fig Pizza 86
the great greek Pizza 112
Pulled Pork Pizza 88
marsala meatball Pizza 114
tastes like ChiCken
Morning glories
chicken caesar Pizza 90
Artichoke Benedict Pizza 116
kansas city BBQ chicken Pizza 92
cinn-o-Bun Pizza 118
thai one on Pizza 93
green eggs & Ham Pizza 120
dixie chicken Pizza 94
oy Vay! Pizza 95
sweet thangs
kung Pao cashew chicken Pizza 96
Funky monkey Pizza 122
Bollywood chutney chicken Pizza 98
Port-drizzled Fig & stilton Pizza 124
day-after-thanksgiving Pizza 100
orange chocolate truffle Pizza 125
Ring of Fire Pizza 102
caramelized Pear & Roasted walnut Pizza 126
duck duck Pizza 103
caramel Apple Pie Pizza (à la mode) 128
Very Berry Pizza 130
sweetheart Pizza 132
Nibbles & Noshes 134
The Pantry 152
metric equivalents 182
Index 183
INTRODUCTION
from first edition
W
elcome to the church of
grilled pizza. If you think
that’s a joke, we aren’t
kidding. Once you start
making grilled pizza,
In addition to our crust, there is another
it’ll be like “getting” religion. You’ll want to
thing that distinguishes our pizzas from the
preach the word to everyone. Fanatics that
everyday pie. We do whatever it takes to infuse
we are, we worship the heavenly crust as fre-
maximum flavor into each of the components
quently as possible.
that make the pizza—like our sauces and top-
The two of us met ten years ago at a BBQ
pings. The resulting layers of flavor make our
industry event and bonded over grilled pizza.
pizzas—like the pizzas in gourmet restaurants—
We went on to discover that our mutual love
taste so much better than those from your aver-
centered on the crunchy, slightly smoky crust of
age pizzeria. Not only do we use the heat of the
grilled pizza. After returning to our respective
grill to caramelize the crust, but we grill many of
cities, we couldn’t stop talking pizza—we were
our ingredients to maximize their flavor before
driven to take it to the next level. After countless
they become toppings.
hours on the phone and months of experimenta-
Beyond the life-changing flavor and texture
tion, we finally had our epiphany. The secret
of grilled pizza, part of what attracted us to this
to the perfect grilled pizza was a perfect crust.
delectable and versatile food in the first place is
And it’s not always about the recipe for the
that it takes such little effort and so few tools
dough (although great dough does make a
for such a huge reward. You don’t need any
difference you can taste); it’s about how the
fancy-schmancy gear or garb to enjoy the divine
dough is cooked. By using a combination of
pleasures of grilled pizza. In fact, all it takes to
direct and indirect heat, we achieved a perfectly
get started is a backyard grill. We absolutely,
crisp, golden brown, crunchy, smoky crust each
positively guarantee that, with your grill and our
and every time. (We call this proprietary method
1-2-3 Technique, you will be hooked—but we
our 1-2-3 Technique.) From there we went on to
can’t take responsibility for your addiction!
gild the lily with our own combinations of non-
And don’t worry, we promise you that if
traditional toppings and funky cheeses. We were
you follow our steps your crust will not slip
hooked! Ten years and a squillion pizzas later, we
between the grates, nor will it burn like hell-
have decided that it is time to share the love (and
fire and damnation. All say Hallelujah!
our favorite recipes) with you.
—2007
2
we’Ve beeN RebORN!
A
lot has changed since the first crusts and popular recipes on the Web that
edition of this book was released. hijack the flavors of the toppings, ours is lighter
America has become more food and airier. Sure, the two-step par-bake process
conscious and culinarily adven- requires some effort, but given the alternatives
turous. And recipes that were of abstaining from pizza altogether or enduring
once considered intimidating are now viewed as tooth-cracking crusts, we think the results are SO
a fun way to decompress after a hard day’s work. worth it. The crust we developed is intentionally
In the food categories nearest to our hearts, year- designed to take on a supporting role—allowing
round grilling has continued to gain in popular- the flavors of the toppings to shine. By choosing
ity, and pizza has become so ubiquitous that gluten-free versions of ingredients, every pizza
Americans practically think they invented it. recipe in this edition can be made gluten-free
Diets have changed, too. In particular, a when paired with a gluten-free crust. All the
large part of the population has become gluten- Nibble & Nosh recipes can be made entirely
conscious. Though neither of us are gluten intol- gluten-free with simple substitutions as well.
erant, we have lots of friends who are—and they We didn’t stop there. We also jumped on the
have cried on our shoulders about how much opportunity to make some additional changes:
they miss pizza, and begged us to create gluten- After demonstrating our direct/indirect grilling
free pizzas for them. technique hundreds of times, we’ve become better
A funny—and fortuitous—thing happened at articulating the critical steps. Here we’ve fine-
when we investigated how to bring the pleasures tuned the instructions and provided simple-to-
of pizza back to our dearly deprived friends. follow step-by-step photos. We’ve also included
We discovered that virtually all of the sauces, 10 new pizzas that we’re really excited about. They
toppings, and cheeses (as well as our Nibbles embody our spin on new ingredients and flavor
& Noshes) in the first edition of this book are combinations that have recently inspired us.
naturally gluten-free. This meant that if we could Now, as we continue our crusade to help
create a gluten-free crust that would stand up pizza-lovers expand their horizons, we can do so
to—and be enhanced by—grilling, we could help with the added conviction that the gods of pizza,
glutenistas enjoy pizza again—a noble culinary just like the higher power, love all of us equally—
challenge if ever there was one. regardless of our intolerances.
After 6 months of testing, we zeroed in on Again, we say Hallelujah!!
two store-bought gluten-free flours, and built a
recipe and a technique around them that is the
closest thing we have found to the real deal. Is
it exactly the same as conventional pizza dough?
No. But unlike most of the available store-bought —Elizabeth Karmel and Bob Blumer, 2013
iNtRoDuCtioN 3