Pizza Today - August 2017 - 37

the masters of grilled pizza in Rhode
Island, that getting the cheese down first
is preferable to a nice melt, especially
with minimal top heat and that bottom
cooking fast. (There is a little secret for
melting cheese on a grilled pie if you
don't have enough top heat: a crème
brulee torch.)
Small dice vegetables and thinly cut
meats rock on grilled pies because of
the short cook time. Shredded zucchini,
corn, halved cherry tomatoes and sliced
scallions add a wonderful flair.
Sauces are a fabulous part of any
pizza. But for grilled pizza, the time it
takes to spread a thick cream sauce or
tomato sauce on the pie while on the
grill may lead to the underside burning.
Many grilled pizza masters splatter their
delicious sauces on top of the cheese.

Chicken Bacon
Pesto Grilled Pizza
2 tablespoons proprietary basil pesto
2 strips thick-sliced bacon roasted on
the grill and chopped
6 ounces of already-grilled chicken
breast sliced very thinly
15 small summer cherry tomatoes (4
ounces)
2½ ounces fresh mozzarella ciliegine
balls (10 balls sliced in half)
1 tablespoon toasted pine nuts
1 tablespoon sliced basil for garnish
1 tablespoon coarse sea salt
Lightly oil the tomatoes and place on
the grill beforehand by cooking them for
a few minutes, turning quickly before they
explode. Reserve.
Oil a heavy upturned sheet pan with
extra virgin olive oil and place the dough
on the oil pushing first with fingertips and
then stretch with your flat hand to make
it into a flat, thin, football-shaped dough
measuring approximately 10 inches by 5
inches. Add another tablespoon of oil on
the top and flip the dough over, pressing
your fingertips in the dough to negate
bubbles from forming.
Place the dough on the grill for 30 to
40 seconds, watching closely for hot spots
and turning if needed. When the dough is
marked with grill marks and golden brown,
turn it over.
Quickly squirt the pesto on first, then

brush. Place all the ingredients on fast with
cheese first, then close the lid to the grill. If
you are on a restaurant grill, an upturned
pizza pan works good to get the cheese to
melt. Grill from 30 to 60 seconds, watching
closely for burning.
Remove from the grill and sprinkle the
sea salt and the pine nuts. Cut and serve.

The S'more
Yield: Makes one 12-inch pizza
One of the best, in depth books on grilling
pizza is Grilled Pizzas and Piadinas by my
friends Craig W. Priebe and Dianne Jacob.
Here is a wonderful grilled dessert pizza
recipe they gave me with permission of DK
Publishing.
½ cup semisweet chocolate chips
½ cup sweetened condensed milk
9 full graham crackers (1 package)
1 grilled pizza crust
2 tablespoons melted unsalted butter
One 7-ounce (200g) jar prepared
marshmallow cream
Put the chocolate chips in a small
microwaveable bowl. Heat for 30 seconds
to melt the chips, then stir. If they are not
melted completely, repeat for 15 seconds
at a time until the chocolate chips melt
into a thick sauce. Stir in the sweetened
condensed milk until the chocolate
thickens.
Place 7 of the graham crackers in a
thick plastic bag with a sealable top. Crush
the crackers with a rolling pin until they
become fine crumbs.
Brush the grilled side of the pizza crust
with the melted butter. Pour the graham
cracker crumbs over the buttered crust,
smoothing them evenly over the crust
with your hand. Add small dollops of the
chocolate fudge without spreading. Do
the same with the marshmallow cream.
The pizza should look checkered, with
alternating dollops of chocolate and
cream. Break the 2 remaining graham
crackers into 1-inch pieces and scatter
them across the pizza.
Grill the pizza. Before serving, broil it in
the oven for up to 2 minutes, to brown
the marshmallow. Watch it closely to avoid
burning. n
JOHN GUTEKANST owns Avalanche
Pizza in Athens, Ohio.



Pizza Today - August 2017

Table of Contents for the Digital Edition of Pizza Today - August 2017

Pizza Today - August 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Soda Machines
Grilled Pizzas
Entrée Salads
Balsamic Vinegar
Promoting Victories
Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - August 2017 - CT1
Pizza Today - August 2017 - CT2
Pizza Today - August 2017 - Pizza Today - August 2017
Pizza Today - August 2017 - Cover2
Pizza Today - August 2017 - Commentary
Pizza Today - August 2017 - 4
Pizza Today - August 2017 - 5
Pizza Today - August 2017 - Contents
Pizza Today - August 2017 - 7
Pizza Today - August 2017 - 8
Pizza Today - August 2017 - 9
Pizza Today - August 2017 - Contributors
Pizza Today - August 2017 - 11
Pizza Today - August 2017 - Expo Spotlight
Pizza Today - August 2017 - 13
Pizza Today - August 2017 - Interact
Pizza Today - August 2017 - 15
Pizza Today - August 2017 - Conversation
Pizza Today - August 2017 - 17
Pizza Today - August 2017 - Man on the Street
Pizza Today - August 2017 - 19
Pizza Today - August 2017 - Respecting the Craft
Pizza Today - August 2017 - 21
Pizza Today - August 2017 - On Tap
Pizza Today - August 2017 - 23
Pizza Today - August 2017 - Destinations
Pizza Today - August 2017 - 25
Pizza Today - August 2017 - Knead to Know
Pizza Today - August 2017 - 27
Pizza Today - August 2017 - 28
Pizza Today - August 2017 - 29
Pizza Today - August 2017 - Soda Machines
Pizza Today - August 2017 - 31
Pizza Today - August 2017 - 32
Pizza Today - August 2017 - 33
Pizza Today - August 2017 - Grilled Pizzas
Pizza Today - August 2017 - 35
Pizza Today - August 2017 - 36
Pizza Today - August 2017 - 37
Pizza Today - August 2017 - Entrée Salads
Pizza Today - August 2017 - 39
Pizza Today - August 2017 - Balsamic Vinegar
Pizza Today - August 2017 - 41
Pizza Today - August 2017 - 42
Pizza Today - August 2017 - 43
Pizza Today - August 2017 - Promoting Victories
Pizza Today - August 2017 - 45
Pizza Today - August 2017 - 46
Pizza Today - August 2017 - 47
Pizza Today - August 2017 - Road to Pizza & Pasta Northeast: It’s not too late to enter competitions
Pizza Today - August 2017 - 49
Pizza Today - August 2017 - 50
Pizza Today - August 2017 - 51
Pizza Today - August 2017 - 2017 Independent Pizzeria of the Year: Cane Rosso, Dallas, TX
Pizza Today - August 2017 - 53
Pizza Today - August 2017 - 54
Pizza Today - August 2017 - 55
Pizza Today - August 2017 - 56
Pizza Today - August 2017 - 57
Pizza Today - August 2017 - 58
Pizza Today - August 2017 - 59
Pizza Today - August 2017 - 60
Pizza Today - August 2017 - Product Showcase
Pizza Today - August 2017 - 62
Pizza Today - August 2017 - 63
Pizza Today - August 2017 - Pizza Today Yellow Pages
Pizza Today - August 2017 - 65
Pizza Today - August 2017 - 66
Pizza Today - August 2017 - 67
Pizza Today - August 2017 - 68
Pizza Today - August 2017 - 69
Pizza Today - August 2017 - 70
Pizza Today - August 2017 - 71
Pizza Today - August 2017 - The Marketplace
Pizza Today - August 2017 - 73
Pizza Today - August 2017 - 74
Pizza Today - August 2017 - 75
Pizza Today - August 2017 - 76
Pizza Today - August 2017 - 77
Pizza Today - August 2017 - 78
Pizza Today - August 2017 - 79
Pizza Today - August 2017 - 80
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