So the nice people at DK Publishing sent me a free copy of "Grilled Pizzas and Piadinas" by Craig W. Priebe and Dianne Jacob to review.
(I wanted to add an image of the cover, but for some evil reason, it won't upload).
First of all, I learned something: a piadina is an Italian sandwich kinda like a pita sandwich, but using a folded-over thin pizza crust as the bread. Looks like yum.
In fact, most of the recipes look like yum, too. Priebe obviously knows his way around a pizza, having owned C.K.'s Grilled Pizza in Chicago for 7 years. His recipes are inventive and fun, running the gamut from traditional (Pizza Margherita) to the exotic (The Venezuelan pizza - chicken and plantain with coconut sauce).
He has perfected a technique that I am sure yields great pizza. He gives dough-making instructions and then has an extensive section of dough-grilling possibilities using a barbecue, panini maker, even a fireplace grill.
Basically you grill the dough, top it, grill some more and then finish in the broiler to cook the toppings just right.
I admit that I have not tried these recipes yet because I am waaay too lazy. The chances of me making dough, making toppings (many of which require pre-cooking, marinating or other steps) making a fire, (first I would have to buy a BBQ) waiting for the right heat, grilling the dough, moving the coals to one side, topping and grilling the pizza, THEN broiling it....It is all too much for me.
Maybe when I have that cute little soiree on the patio for a dozen friends. First I have to build the patio, though.
(To Priebe's rvedit, he does give alternatives to make the technique easier - buying prepared dough, for instance - but you can tell he is really in love with doing it his super special way).
This book would be great for an obsessive barbecue hound, that brother-in-law who is always trying to perfect the most delicious party food. If you get it for him, invite me over. This stuff sounds great.