Because the Only Thing Better Than Pizza is Pizza on the Grill

The angle: Your passport to grilled pizza nirvana

Recipes for right now: Sausage and Sweet Pepper Pizza, Pumpkin-Palooza Pizza, Forty Olive & Pimiento Pizza, Clams Casino Pizza, Grilled Pineapple & Pancetta Pizza, Yukon Gold Rush Pizza, Black n’ Blue Steak Pizza

Who would enjoy this book? Anyone who finds themselves in the middle of the Venn diagram of Grill Lovers and Pizza Lovers.

• Who wrote it: Elizabeth Karmel & Bob Blumer

• Who published it: The Taunton Press

• Number of recipes: Over 100

• Other highlights: Making a good grilled pizza is about more than just throwing some dough on a grill and waiting in eager anticipation. But don’t worry — it’s not that hard, either! In this new edition of Elizabeth Karmel and Bob Blumer’s book Pizza on the Grill, we get one of the most comprehensive guides to grilled pizza that I’ve seen. From prepping the grill and mixing the dough to step-by-step photos for how it all comes together, no detail is left out.

The recipes also feel fun and fresh. Along with the classics, there are pizzas that pull in the flavors of Thailand, Mexico, India, and other cuisines around the world. Attention gluten-free folks: this edition is updated with a whole new section on making the best gluten-free pizza dough and grilling it to perfection.

Find the book at your local library, independent bookstore, or Amazon: Pizza on the Grill by Elizabeth Karmel & Bob Blumer

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