How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
The Amazing Pizza on the Grill by Kitling
In a way I hate it when someone thinks of something before I should have thought of it. But even if I had, I probably wouldn't have taken the plunge and thrown a perfectly good pizza dough on a hot grill. But check this out! My friend, "Kitling", just did it! And it's unbelievably great!
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6 Comments
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Comment by John Barrows on July 19, 2008 at 10:59am - If you like a thin crust pizza, this is the ticket. It cooks really, really fast over the hot flame. Kitling did it on a high flame on a gas grill. I can't wait to try it over mesquite coals for that added smoky flavor. You just won't believe until you've tried it! I used the no-knead recipe to make the dough for Kitling. She usually uses a store-bought batch. This technique really replicates a real pizza oven, in that a real wood-fired pizza oven gets incredibly hot and the pizze cook very quickly. God in heaven!
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Comment by Patrick on July 20, 2008 at 8:15am -
Looks good and "entertaining". I would change only 2 things.......
1- Use the our no knead dough (as Johnny mentions)
2- Lose the spray can of oil as it is folly to use around open flame. (The kids might find it "cool" and decide to experiment when you're not around.)
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Comment by Debbie on July 21, 2008 at 10:06am
- Lisa (Gibbs) did this a few years ago on one of her visits with Judy. I was just as amazed. It was a little burned on the bottom, but I chalk that up to Patrick's two cents......he interferred just a little bit as this was quite new to him at the time also.
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Comment by Patrick on July 21, 2008 at 11:48am
- Yeah, yeah.........what do you know? You're just a punk kid!
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Comment by Patrick on January 10, 2009 at 1:39pm
- This video never ceases to amaze me just for the simple fact she sprays a flammable substance on the fire and could have went up in flames her self. But, this is how one learns (if they live to attempt it again).
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- YIKES! you're right! Ouch! Get the hose or at least have it handy!
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Laura, this looks wonderful!
UGH! and have you noticed (I am sure you have) that these "Chefs/cooks" do not even wear aprons! What is with that? The prima donna's!
This would work deliciously with peaches also!
my commentary was critical of all the "celebrity chefs" who must wear a v-neck cashmere sweater exposing their cleavage on the cover of their cookbooks. that's what it's come to ..........
tres bien!
That time of year when the stews are being made!
Johnny, you better learn to like Macadamia nuts by January or they will through you off the islands.
What? I didn't do anything. It's Johnny, I tell 'ya!. He's an instigator.
Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
Hum ! My mother used to make pineapple cake but without nuts. I can remember it was a good cake ! Yours loos great !
Haven't had THIS is a dog's age. Looks great (though I'm not a fan of Macadamias)
I like this variation.
PIGS!
Great job! They look beautiful.
But of course!
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot met...
Of course you are referring to the use of cleavers in the kitchen regarding their use, handling and safety.
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
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