The Gardener and the Grill by Karen Adler and Judith Fertig is my go-to grilling book, filled with recipes for all sorts of grilling, from rubs and sauces to side dishes to unique entrees. I reviewed it last summer, and gave it a resounding 5 out of 5 stars. So you can imagine my delight when I saw that Adler and Fertig had a new grilling book, this time all about pizza.
As in their first book, Patio Pizzeria opens with a short introduction and some talk of tools and techniques you’ll need to make your own grilled pizza, and then zooms right to the recipes. The first chapter is all about pizza dough. There are eleven dough recipes, each with their own use. And there’s something for everyone – a classic pizza dough for the purists, whole wheat pizza dough for the health-conscious, and even a gluten-free dough recipe for those who avoid wheat.
Then we get to the good stuff: the complete dish recipes. Despite the title, the recipes in this cookbook aren’t limited to just pizza. There are also chapters on bruschetta, sandwiches and panini, focaccia and even rolls and calzones. For some reason, it never occurred to me before now to make paninis on the grill, but now I can’t wait to try it. Plus, DIY calzones? This book definitely earned a spot in my heart when I saw that chapter.
The pizza recipes themselves are divided into three chapters: Pizza on the Grill Grates, Pizza on the Pizza Stone, and Brick Oven-Style Pizza. Since we’re still waiting for a lot of fresh produce to come into season, I opted to try the early spring-friendly shaved Brussels sprout pizza with red onion, Pecorino and pancetta first. It was a fabulous combination, with the salty pancetta and tender shaved Brussels sprouts contrasting nicely.
I did struggle a bit to get the cheese to melt on top of the pizza without burning the crust when following the book’s instructions, and had to stick the pizza under the broiler of our oven for a few minutes at the end of the cook time. But I think that blame can be placed squarely on our old, falling-apart grill, which is either really really hot or essentially not on at all. Luckily, we’re getting a new grill soon, so I’m looking forward to making my pizza completely on the grill once we have access to more intermediate temperatures. I’m intrigued by the pineapple, prosciutto and nasturtium (!!) pizza, and might need to try that one next (you know, once our new grill is here).
I did have a lot of success with the BLT pizza pinwheels from the Pockets, Rolls, Piadine, and Calzones chapter, however. I changed up the filling based on what I had in the refrigerator, and used a combination of garlic, bell pepper, chives and goat cheese. In the end, we had puffy cheesy pizza rolls that were mess-free and the perfect appetizer. Or, serve them as an entree with a big side salad. Either way, you can’t lose!
Overall, I give Patio Pizzeria by Karen Adler and Judith Fertig…
4 out of 5 stars
These little pinwheels of pizza make for a wonderful appetizer or entree. Feel free to mix up the filling however you'd like - use a different cheese, or switch out the bell peppers for diced tomatoes or crumbled bacon.
Adapted from Patio Pizzeria .
- 1 tablespoon active dry yeast
- 1 cup lukewarm water
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 1/4 teaspoons salt
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 6 ounces creamy goat cheese
- 1/2 cup diced bell pepper
- 1/4 cup fresh chives, minced
- 3 cloves garlic, minced
- In the bowl of a stand mixer, pour the warm water over the yeast. Rest for 5 minutes, or until the yeast is foamy.
- Stir in the flour, oil and honey until the dough. Stir in the salt.
- Use the dough hook attachment of the stand mixer to knead the dough until it forms a ball that pulls away from the sides of the bowl. If the dough is too dry, you may need to add another tablespoon or two of water.
- When the dough is smooth and springs back when you poke it with your fingertip, cover the bowl with plastic wrap or a towel. Let sit at room temperature for about an hour, or until the dough has doubled in size.
- Lay a piece of foil over the grill grates, and heat the grill to medium.
- Roll out the dough to a 19" x 14" rectangle on a floured surface. Brush the olive oil over the dough, then spread the goat cheese so that there is just a 1/2" border of plain dough around the edges. Sprinkle the pepper, chives and garlic evenly over the surface of the dough.
- Starting with the long end, roll the dough over on itself until it forms a cylinder. Pinch the edges closed, and slice the cylinder into 12 rolls. Brush the cut edges of the rolls with olive oil. Grill the rolls, cut-side down, for 8 minutes. Carefully flip the rolls over and grill for another 8-10 minutes, or until the rolls have risen and browned. Serve warm.