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Until now, the only way to eat a gourmet pizza with a crispy, smoky crust was to order it in a restaurant.
Today cooks can achieve the same flavor and texture in their pizzas by grilling them at home. All they need
is a grill and a spatula to create mouth-watering pizza for families or a crowd.
Chef Craig Priebe, a “pizza miracle worker” according to Chicago magazine and heralded “pizza expert” in
the Chicago Sun Times, has been grilling pizza for 12 years. In Grilled Pizzas & Piadinas
(with Dianne Jacob , DK Publishing,
May 2008, Hardcover, 192 pages, $20.00), he brings his culinary creativity and seductive ingredient combinations
into the home kitchen.
The executive chef for Henry Crown & Company in Chicago and former owner of C.K’s Grilled Pizza in Atlanta,
Priebe knows there is nothing more delicious than delectable pizzas and crispy Italian sandwiches. He gives
us such recipes as the Gamberian (Sautéed shrimp with pesto and tomato) - awarded Best International Pizza
of the Year by Pizza Expo, The Asparago (Asparagus with pesto, pine nuts, and Brie), Jalapeño Piadina Dough,
and Piadina Dolce e Salato (Soppressata with Parmesan crisps and honey).
Because the perfect accompaniment to grilled pizzas is a cool, crispy salad, he delights by including recipes
for fresh salads, most of his own creation, adding signature twists to selections such as the Grapefruit Caesar
(A classic salad gets an update) and Fatoosh Salad (Pizza crust and romaine with a spicy vinaigrette).
The crowning touch comes when presenting these salads in a bowl made from a pizza shell. Priebe keeps the fun
going by providing a grilled desserts section that showcases toppings such as grilled fruit, liqueurs, rich cheese,
caramel sauce, and of course, chocolate. Kids won’t be able to get enough of the S’more (Graham crackers, chocolate,
and marshmallow).
In addition to his savory recipes, Priebe includes useful advice on such subjects as how to save time and stock
the pantry, the basics of pizza and piadina, and how to grill like the pros. He shares his winning pizza dough
secrets, offers tips on building your own pizzas, provides detailed instruction on various indoor grilling methods,
and more. He even passes along helpful information on throwing unique pizza and piadina parties garnered after
many years of catering special events.
Grilled Pizzas & Piadinas is packed with more than 75 quick and easy recipes, full color photographs, and all
the latest techniques that will inspire a beginner cook or a seasoned chef to fire up the grill.
Purchase Grilled Pizzas & Piadinas at
or wherever books are sold.
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