In this expanded edition, the recipes now have substitutions for gluten-free crusts, ten new pizza recipes, and have “fine-tuned the instructions and provided simple-to-follow step-by-step photos.”
This cookbook has pleasing information regarding the grilling of pizza. There are sections that help in choosing a grill, whether it is gas or charcoal. They further explain the differences in direct (“cooking directly over the heat source”) and indirect (“no heat source directly under the food”) grilling. Direct grilling is the common way most of us grill. Indirect grilling is using a grill with a lid, which turns it into a convection oven. In addition, there are corresponding photographs to show how this fete is completed. Further, there are instructions to use your standard oven.
“Great Pizza Cheeses” lists the best cheese to use on your grilled pizzas. Asiago, grate Guyere, finely grated Parmigiano-Reggiano, and grated Smoked Cheddar grace this list of twenty-three cheeses. For persons with celiac disease or gluten-intolerant, a gluten-free dough recipe is available.
Another section, “Common Problems & Solutions” offers resolutions to setbacks that may arise, such as a crust being undercooked or toppings not cooking during grilling.
The recipes range from vegetarian (Blistered Corn, Asparagus & Pesto) and meat eaters (Drunken Shrimp Pizza) to dessert lovers (Caramel Apple Pie Pizza (a la mode)). And what pizza would be complete without sauce or toppings? The sauce and toppings listed use natural and fresh ingredients. Each recipe is accompanied by suggestions for a complimenting beverage.
The pizza recipes in this cookbook can be easily prepared by anyone. The instructions are clear, making the process simple and easy. Elizabeth Karmel and Bob Blumer share classic pizza recipes, as well as new recipes containing daring ingredients (autumn cranberry chutney, pistachio pesto with mint, and chocolate ganache). I recommend this cookbook to ‘grilling chefs’ and to those who seek a gifting opportunity to anyone who cooks.
I received this book free from Taunton Press through the Net Galley Review Program for an honest and unbiased review.